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INSTANT POTATO STARTER

Category:    Sourdough, Bread
Yield:1 servings
 
               

----------------------------------STARTER----------------------------------
      1 pk Dry yeast,                          2 tb Salt
    1/2 c  Sugar                             1/2 c  Instant potato flakes
      2 c  Warm water,                   

------------------------------------FEED------------------------------------
    3/4 c  Sugar,                              1 ts Instant potato flakes
      1 c  Warm water,                   

-----------------------------------BREAD-----------------------------------
      1 c  Starter,                          1/4 c  Sugar
  1 1/2 c  Lukewarm water                    1/2 c  Oil,
      1 ts Salt,                               6 c  Flour
 
  STARTER:  Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and
  stir well. Place in glass jar, covered loosely with foil, plastic wrap,
  etc. (to allow for gas expansion). Keep at room temperature for 24 hrs.
  Then place starter in frig. for 3-5 days. Feed: After starter has been
  refrigerated 3-5 days, take out and feed it above mixture. Let stand out
  (loosely covered) all day (8-10 hrs.). Take out 1 C. to use in making bread
  and return remaining starter to frig. Keep refrigerated from 3-5 days; feed
  again. After feeding, take out 1 C. to use in making bread, or give 1 C. to
  a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread:
  Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly
  mixed. Knead until good "elastic" consistency, but don't over knead. Place
  approx. 2 Tbl. oil in bottom of large boowl; turn dough over so oiled side
  is facing up. Cover with dish towl; let rise until double - about 8-10 hrs.
  Punch down, knead again only a few times, mixing in flour until good
  consistency. Divide dough in half, shape into loaves. Place in ungreased
  loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min. until
  golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before
  placing dough in loaf pans to rise, roll out, brush with melted butter,
  sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise.
  This is a great receipe - I've enjoyed it for years! Your starter should
  bubble a little after it has set out for the day (before you feed it). If
  not, I have added yeast to the warm water of the "feed" and added it in and
  the starter has recovered just fine! Enjoy! And let me know how you like
  it! 


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