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Submitted By BJ Gourmet


This recipe produces a very tender, lightly sweet bread, perfect for loaves, dinner rolls or cinnamon rolls.

Initially, it will require 5 days to make your starter, thereafter, you can feed it and make bread everyday if you wish.


POTATO FLAKE STARTER BREAD


Starter:

2-1/4 tsp dry yeast

1 c warm water

3/4 c sugar

1/4 c instant mashed potato flakes

3/4 c additional sugar

3 tbsp additional instant mashed potato flakes

1 c additional warm water


Bread:

1/3 c sugar

1/2 c vegetable oil

1 tbsp kosher salt

1-1/2 c warm water

1 c Starter

6 c all-purpose white flour


To make the Starter, mix the yeast, 1 cup warm water, 3/4 cup sugar and 1/4 cup mashed potato flakes in a glass jar or container. Cover loosely and let stand 24 hours at room temperature. Then refrigerate for 4 days.

On the fourth day, feed it with the 3/4 cup sugar, 3 tbsp mashed potato flakes and 1 cup warm water. Stir and keep at room temperature for 24 hours. Remove 1 cup Starter to make the bread, then store the remainder in the refrigerator until the next feeding.

For the bread, stir together the sugar, vegetable oil, salt, warm water and 1 cup of the Starter. When mixed, add flour a cup at a time, mixing well. Put dough in large oiled bowl, turn to grease the top and cover with plastic wrap. Let rise at room temperature overnight or at least 8 hours.

Punch down dough, turn out on a floured work surface and knead. Divide into 3 parts and shape into loaves. Put into 3 greased loaf pans, brush tops with oil, cover with a towel and let rise 4-5 hours more.

Bake in a 350 degree oven for 30-40 minutes. Remove from pans and place onto wire racks, brush with melted butter and allow to cool.


Variation: This dough makes excellent dinner rolls, or roll out the dough brush with melted butter, sprinkle generously with cinnamon, light brown sugar (chopped walnuts or pecans if you desire), roll, cut into 1" slices, place cut side up in pans lined with parchment paper.

Cover and allow to rise, bake according to directions. Turn out onto wire racks to cool.

While still warm, glaze with a mixture of powdered sugar, a dash of vanilla, a little softened butter, and enough milk to make a thick but spreadable frosting.


Note: Unused starter is kept covered and refrigerated. Thereafter, it should be fed weekly by stirring in:

2-1/4 tsp dry yeast

1 c warm water

3/4 c sugar

1/4 c instant mashed potato flakes





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