Sour Dough Bread

In my little boys eyes there is just nothing better than a fresh, hot out of the over Sour Dough Roll. He lives for the day that I bake bread and is waiting with Knife and butter in hand. He once told his daddy that he knew why he married me ... "the Benefits" as he referred to my ability to bake bread and other goodies. We have had quite a bunch of laughs over that as you might imagine. The starter for this Sour Dough Bread was given to me from a friend who got it from her aunt that has kept this batch going for 50 years. That is really hard to believe, but I have managed to keep this one going for 2...so I guess I am on my way. =) To make this bread.. You need to call me and get a cup of the starter!

Sour Dough Bread

FIRST DAY - MORNING - FEED STARTER

3/4 Cup Sugar
3 Tbl.Potato Flakes
1 Cup Bread Flour
1 Cup Hot Water From Tap

Add all these ingredients to the starter and let stand on counter all day covered with a towel.

FIRST DAY - EVENING

REMOVE 1 CUP - of the starter and place in a tight cover tupperware with a few holes or slits poked in the top to allow it to breath and refridgerate. The one cup will be your starter for the next time that you want to bake bread.

READY TO MIX -
With the rest of the starter, make the dough by adding the following to the starter.
1/2 Cup Sugar
1/2 Cup Oil
1 Tbl. Salt
1 1/2 Cup Hot Tap Water
6 Cups Bread Flour (More or Less)

Mix well. Put into a well buttered bowl and turn to coat. Let stand on the counter overnight. Cover with a towel. Rising time is affected by the weather and humidity. The dough should rise to at least double in size; even if it takes an additional 12 hours. *note. This could happen in the winter if the house is not warm enough. On a hot humid day it may only take 6-8 hours to rise.

SECOND DAY - MORNING

Divide dough into 3 Parts. Cut into sections, do not pull apart. Knead each part with buttered hands for a minute or two. Put into buttered loaf pans 5X9 and brush tops with butter. Let pan stand on counter all day. Again, rising time is affected by the weather but the bread should rise above the top of the pans. If making rolls, pinch off each selection and knead and place in pan and let raise for several hours until they are about doubled in size. Make sure that the tops are nice and smooth. This will be how they look when they bake.

SECOND DAY  - EVENING

Preheat oven 350 Degree oven. Bake for 25 -30 minutes for a loaf and adjust for Rolls. Remove promptly from oven when done and brush with butter. Remove from pan and cool. Wrap and Store. Bread can be made one to 2 times a week or up to 20 days later. Do not Freeze Starter.

ENJOY!!!