*  Exported from  MasterCook  *
 
                              Sourdough Bread
 
 Recipe By     : From Southern Living Magazine (Jodi Jackson Loe)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Breads, Muffins & Rolls
                 Mine                             Sourdough
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         THIS IS A SWEET TYPE SOUR DOUGH BREAD
 
 POTATO SOURDOUGH STARTER:
 3/4 cup sugar
 3 Tbsp. instant potato flakes
 1 pkg. active dry yeast
 1 cup warm water (120F-130F)
 
 Combine first 3 ingredients in a small mixing bowl. Stir in warm water.
 Cover with plastic wrap; pierce wrap 4 or 5 times with point of a sharp
 knife. Refrigerate 3 to 5 days.
 
 Remove starter from refrigerator; let starter stand at room temperature 1
 hour.
 
  Stir well. Remove 1 cup starter; use in a recipe or give to a friend.
 
 Prepare 1 recipe of Starter Food, and stir into remaining starter; let
 stand, uncovered 8 to 12 hours. Cover with plastic wrap; pierce wrap 4 to 5
 times with a sharp knife. Refrigerate 3 to 5 days. Repeat 3 times. Use all
 or discard after 4 feedings. Yield 3 1/2 cups.
 
 Always keep starter in a glass container. 
 
 
 STARTER FOOD:
 3/4 cups sugar
 3 Tbsp. instant potato flakes
 1 cup warm water (120F-130F)
 
 Combine all ingredients, and use to feed starter as directed.
 
 
 POTATO SOURDOUGH BREAD DOUGH
 
 6 cups bread flour
 1/3 cup sugar
 1 pkg. active dry yeast
 1 Tbsp. salt
 1/2 cup vegetable oil
 1 cup Potato Sourdough starter (see recipe)
 1 1/2 cup warm water (120F-130F)
 
 Combine first 4 ingredients in a large mixing bowl; gradually stir in oil
 and remaining ingredients.
 
 Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place in
 a well-greased bowl, turning to grease top.
 
 Cover and let rise in a warm place (85F), free from drafts, 2 hours or
 until doubled in bulk. Yield 6 cups.
 
 Potato Sourdough Bread: Punch prepared dough down, and divide in half;
 shape each portion into a loaf. Place in a 9x5x3-inch loafpan. Brush tops
 with 2 Tbsp. melted butter; cover and let rise in a warm place (85F), free
 from drafts, 1 hour or until doubled in bulk. Bake at 350F for 25 minutes
 or until loaves sound hollow when tapped. Remove bread from pans
 immediately; cool on wire racks. Yield: 2 loaves.
 
 Potato Sourdough Rolls: Punch prepared dough down, and divide in half;
 shape each portion into 12 balls. Place in a greased 8-inch round pan.
 Brush tops with 2 Tbsp. melted butter. Cover and let rise in a warm place
 (85F), free from drafts, 1 hour or until doubled in bulk. Bake at 350F for
 15 minutes or until golden brown. Yield: 2 dozen.
 
 POTATO SOURDOUGH CINNAMON ROLLS
 1 recipe Potato Sourdough Bread Dough (see recipe)
 1/2 cup butter or margarine, softened
 1/2 cup firmly packed brown sugar
 1 Tbsp. ground cinnamon
 1/2 cup raisins, divided
 3 cups sifted powdered sugar
 1 1/2 tsp. vanilla extract
 5 to 6 Tbsp. milk
 
 Divide dough in half. Roll each portion into a 12x10-inch rectangle. Spread
 each rectangle with 1/4 cup softened butter to within 1/2 inch of edge.
 Sprinkle each with 1/4 cup brown sugar, 1 1/2 tsp. cinnamon, and 1/4 cup
 raisins.
 
 Roll dough, jellyroll fashion, starting with long side and pressing firmly
 to eliminate air pockets; pinch seams to seal. Cut into 12 (1-inch) slices;
 place slices, cut side down, in 2 greased 13x9x2-inch baking pans.
 
 Cover and let rise in a warm place (85F), free from drafts, 1 hour or until
 doubled in bulk.
 
 Bake at 350F for 20 minutes or until golden.
 
 Combine powdered sugar and remaining ingredients; drizzle over rolls.
 Yield: 2 dozen.
 
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : This sour dough can be used in other recipes calling for sour dough
 starter.