Sourdough Bread

2 cups sour dough starter 1 cup warm potato water
1 tablespoon sugar
1/4 cup light oil
2 teaspoons salt
4-5 cups bread flour
melted butter

Potato water is made by placing 2 large potatoes, peeled and diced into a saucepan. These are covered with water. Bring potatoes to a boil and cook until mushy. Drain off the potato water into a separate container and let cool. Or it may be made the easy way by using 2 tablespoons of instant potato flakes added to one cup of warm water. Be sure to stir until the flakes are dissolved

In a large bowl mix the sourdough starter, potato water, sugar, oil and salt. Add in and beat 2 cups of bread flour until mixture is smooth. Cover with a heavy towel and let rest for 2 1/2 hours. The dough ball should be light and bubbly.

Now add more flour until the dough is soft. Knead for 10-12 minutes. Place dough in a warm greased bowl. Be sure to grease the entire dough ball. Cover with a towel and let rise for two to three hours.

Punch down the dough and divide in half. Knead each piece. Form the dough into loaves. Meanwhile, grease a cooking sheet with vegetable oil. Place dough on cooking sheet. Now cover and let rise for another 1 1/2 to 2 hours.

Oven should be preheated to 425 degrees F. Tops may be slashed with a knife. Add butter and bake for 10 minutes. Now lower temp to 375 degrees F and bake an additional thirty minutes.

Eat hot or let cool on wire rack.

Next Page: Bob Loveless's Whole Wheat Bread

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