Farrier and His Little Helper, Potato Sourdough Bread

Sourdough Potato Bread Starter
This recipe is how to make your own starter.
1 Package of Yeast
1/2 cup sugar
4 TBSP Instant Potatoes
1 Cup Warm Water
• Mix this together in a glass quart jar.
• Put a paper towel over it and place the jar ring or a rubber band over it. This will secure it so bugs don’t get in it.
• Let it set on counter for 24 hours, then put in refrigerator.
• After 2 days in the refrigerator, take it out and feed with:
4 TBSP Instant Potato Flakes
1/2 C Sugar
1 C of warm water
• Let it sit out for 12 hours then you are ready to make your bread.
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Sourdough Bread Instructions
Potato Flake Starter Makes Soft Sweet Loaves
NOTES:
• Store the starter in a glass or plastic container covered with a towel or a coffee filter, secured with a rubber band. It needs to breath.
• Never use metal utensils as the metal could destroy the properties in the starter. Always use wood or plastic.
• The starter needs to be fed regularly, every 5 to 7 days, whether you make bread or not. Always keep at least ½ cup of starter in the container. Share ½ cup with a friend or discard it if you’re not making bread.
Place the starter that you were given in the refrigerator.
STEP 1: When you are ready to make bread, remove starter from the
refrigerator and let it come to room temperature. (4 - 8 hours)
STEP 2: Feed the starter with the following ingredients:
Feed every 5 - 7 days:
1 Cup Warm Water
1/2 Cup Sugar
4 Tablespoons Instant Potatoes
Mix well and sit on the counter top for 8-12 hours with a cloth over
the jar.
STEP 3: Make Bread: Mix the following ingredients in a large (non
metallic) plastic bowl:
1 Cup Starter (Always keep about ½ - 1 Cup starter in jar. Give extra to a friend.)
1 ½ Cup Warm Water
½ Cup Sugar (can use ¼ cup honey instead of sugar)
2 tsp Salt
3/4 Cup Oil (Canola)
6 Cups Bread Flour, sifted
Stir together with a (non metallic) wooden spoon. When dough has come together, take your hands and toss the dough around and punch it down until all the flour is mixed well into the dough. Punch dough down, place towel over bowl and let it sit to rise 8 - 12 hours or overnight.
STEP 4: After dough has risen, punch down and divide for 2 large
loaves, or 3 medium loaves, shape into rolls, or make cinnamon
rolls.
For loaves:
Punch the dough down into the greased loaf pans. Cover with plastic wrap and a towel. Let rise in a warm place for 8 - 12 hours. Bake at 350F for 30-35 minutes. While bread is hot, brush with melted butter or just rub a stick of butter over the tops.
For rolls: Shape the dough into 3 small balls and place in muffin pan OR shape into one large ball and place on baking pan. Cover with towel and let rise 8 - 12 hours. Bake in 350F for 20 - 30 minutes, until brown. Butter the tops of the hot rolls.
Cinnamon Rolls:
Divide the dough in half. Pad or roll each half out to form a rectangle and brush with 5 T. melted butter.
Mix together:
1/2 Cup Brown Sugar
½ Cup White Sugar
2 Tablespoon Cinnamon.
Sprinkle over dough. Roll up starting at the long side and pinch ends together. Cut into 1” sections. Place face down on greased baking pan. Cover with towel and let rise about 8 - 10 hours. Bake at 350F for about 20 - 25 minutes or until browned. Let cool and drizzle with glaze.
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Vanilla Glaze: 1 Cup Powdered Sugar
½ tsp. Vanilla or Rum Flavoring
2 Tablespoons Milk or Cream
Maple Glaze: 1 cup Powdered Sugar
1 T. Maple Syrup
1 ½ - 2 T. Milk
¼ tsp. Maple Extract
Pinch of Salt
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Oatmeal Raisin Bread: (Makes 2 loaves)
When mixing the bread ingredients, add:
1 cup oatmeal
1 cup raisins
½ cup brown sugar
2 tsp. cinnamon
After dough has risen and before baking, brush the tops with milk and sprinkle with cinnamon sugar.