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Friday, November 21, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Sourdough Bread
Breads
Contributed by: Kathy Johnson
Ingredients:
starter:
3 TBS instant potatoes
3/4 cup sugar
1 cup warm water
1 pkg. yeast
Mix all ingredients together. Let stand in refrigerator for 3 or 4 days. Take out and feed (feeder recipe below).
Feeder:
3 TBS instant potatoes
1/3 cup sugar
1 cup warm water

Mix and add to starter. Let stand at room temperature 8-12 hours.

Bread dough:

1 1/2 cups warm water
1 cup starter
1/2 cup oil
1/3 cup sugar
1 TBS Salt
6 cups bread flour

Mix ingredients in a large bowl. Transfer to large greased bowl (can use cooking spray), cover with wax paper let stand on counter 8-12 hours.
Punch down, knead on floured surface until soft (3-4 minutes), divide into 3 parts. Knead each part and shape into sprayed loaf pans. Brush with oil. Let rise 8-12 hours.
Preheat oven to 350 degrees. Bake 40 minutes. Let stand 10 minutes, then turn out of pans.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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