SOURDOUGH BREAD

This bread is so incredibly scrumptious. Thank-you Toni for sharing your mother's recipe with me! We smeared it with butter hot out of the oven tonight, and now we are dreaming about having french toast for breakfast. You have to plan ahead because it takes a week to prepare, but it is so worth the wait. 

Starter food: 1/2 cup sugar, 3 tblsp instant potatoes, 1 cup warm water

mix the starter food ingredients together and leave in a bowl in the fridge for 5-6 days. Then, the day before you want to make the bread, make another batch of starter food and add it to the refridgerated batch, but this time leave it out overnight.

Bread: 6 cups bread flour(unsifted), 1/4cup sugar, 1 tblsp salt, 1 pkg yeast

mix the above in a big bowl

1/2 cup mazola corn oil, 1and 1/4 cups warm water, 1 and 1/4 cups starter

add the above ingredients together and pour little by little over the flour mixture stirring inbetween.

Let rise in a bowl in the oven for 8-12 hours.

Knead well (10 minutes) on floured surface and then divide dough into two greased and floured pans and let rise again for 8-12 hours. 

Bake at 350 degrees for 35-40 minutes.