Breads

Starter Sourdough Bread 3/4 c Sugar 3T instant potato flakes package active dry yeast 1c warm water (120° to 130°) thermometer will make your bread rise correctly. Mom's temperature per index finger not advised. Combine sugar, potato flakes, yeast stir in warm water. Cover with plastic wrap, pierce wrap 4to5 x. Refrigerate 3to5 days. Stir well. Remove 1 cup of starter, use or give to friends. Prepare 3/4c Sugar 3T potato flakes 1c warm water 120° to 130° Combine all ingredients, and use to feed starter. Always feed one cup of Starter Food to 1 cup starter. NO friends toss or produce two Starters to feed. POTOTO SOURDOUGH BREAD DOUGH 6c bread flour 1/3 cup sugar 1pkg active dry yeast 1T salt 1/2 c vegetable oil 1c sourdough starter above 11/2 c warm water 120°-130° COMBINE first 4 ingredients in a large bowl; gradually stir in oil and remaining ingredients. TURN dough out onto a floured surface; knead lightly 4 or 5 times. Place in well greased bowl, turning to greasd top. COVER and let rise in a warm 85° free from drafts, two hours or until doubled in bulk yield 6 cups. PUNCH dough down , divide in half, shape each into 9x5x3 inch loafpan Brush Tops w 2T melted butter; cover let rise 85° draft free. 1 hour or doubled in bulk. Bake at 350° for 25 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on racks. POTOTOE SOURDOUGH ROLLS BAKE 350° 15 MIN OR GOLDEN. 2 DOZEN Or CINNAMON ROLLS recipes from Book Southern Living OxMoor House 1995 Annual Recipes