Here is something I had shared on fb a while back when it started to get cold outside, but sour dough bread is good anytime :)
Hey there to all my family, and friends,I was sitting on the couch just now and thought how cool it would be if I shared a recipe with all of you.I got it from a very dear neighbor I had back in the 90's.She was 87 years old then and has since passed on,but while I was her neighbor she taught me so much.This is how it's suppose to be,so if any of you young ladies are reading this... the older women are suppose to teach the young many things and share their wisdom with you.This is what she did for me, and in so many aspects of life, including cooking.She was an awesome woman. Anyway the recipe is sour dough bread, and this is the perfect time to share it with the cold days and nights coming on.I will tell you right now, that it's not easy,but anything that is this good never is, and shouldn't be.It is well worth trying until you get it perfect.There are a lot of steps to this bread, but I promise it is absolutely delicious.My mouth is watering just thinking about it, LOL!! only you can't just fix it up now.You will have to make the starter first and then wait 3 days to start making the bread and then another day for rising and then that next evening after rising over night you finally get to bake it.It has to rise twice.
She also used a stove like this one above.She had a beautiful home and new stove, but preferred her old one on the back porch Her name was Cleatus Barron.
Okay here we go... It's a long one....By the way,you can use this same starter for years.Also for this recipe you will need 3 bread pans and 2 huge stainless steel bowls. A couple of cooling racks help too
Sourdough Bread Starter
1 medium potato
1 Tbsp sugar
1 package dry yeast
Peel potato and boil in enough water to reserve 2 cups. Mash potato and add to the water it was boiled in.Only 2 cups. Cool to luke warm. Add and dissolve yeast. Add the sugar. Let stand in glass jar (mayo jar works fine) for 2 days. Stir occasionally.
Starter should then be placed in the refrigerator, and taken out and fed every 3 to 5 days.Be sure not to screw the lid on tight,give it one little twist.After the 3 to 5 days take it and pour out exactly 1 cup of the starter into a cup or container covered,lightly,and let it stand on the counter all day for your bread.Then to your jar add the following, this is how you feed it for the next time, and so on.Be sure to only leave out the one cup.Place the starter right back into the frig as soon as you have added these ingredients.
1 cup of water
3/4 cup of sugar
3 Tbsp of instant potato flakes (dry)
Sourdough Bread
1 cup starter
1 1/2 cup warm water
1/2 cup oil
1/3 cup sugar
1 Tbsp salt
6 cups (bread) flour
Spray Pam in a very large bowl,I use a huge stainless steel bowl,make a stiff batter by mixing the 1 cup of starter that you poured out of the morning, water, sugar, and salt. Add oil and then the flour.Mix well.Grease another very very large bowl.Put the dough in the bowl,and turn it over.Pour melted butter over the dough and cover the bowl with aluminum foil. Put it in a warm place (overnight). The next morning punch the dough down. Knead it 3 times, and separate into 3 greased bread pans. Brush it with melted butter again.Cover with wax paper this time.You can use one long piece for all 3 pans,placed about 3 inches apart. Let it rise again for 5 to 8 hours.It rises slowly.After it rises,bake at 350 for 30 to 35 mins.After it's done and before you take it out of the pan, brush it with melted butter again.I hope you and your family love this one as much as we do May the aroma of this bread fill your home with much happiness for you,your children and grand children.Please pass this one down, so that for generations to come all people can enjoy this recipe :)




