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This recipe uses the Amish Friendship Bread Potato Flake Starter variation.
I’m a sucker for sourdough bread straight out of the oven. This recipe yielded one loaf plus a second pan with 12 rolls. They say it’s best to let it cool, but what’s the fun in that? I eat it fresh out of the oven with a generous slab of butter. Yum!
Using a stand mixer with a dough hook or in a large bowl, add 1 cup Amish Friendship Bread Potato Flake Starter, 6 cups bread flour, 1 tablespoon salt, ½ cup sugar, ½ cup oil, and 1½ cups warm water.
Mix for 5 to 10 minutes or until dough is smooth and elastic.
I use butter wrappers to grease my mixing bowls and pans–save them in the freezer every time you use up a stick of butter!
Place dough ball in greased bowl and cover with a damp dish towel. Place in a draft-free place to rise overnight (at least 12 hours).
Punch down the dough and turn onto a floured surface. Knead for a few minutes to remove an air bubbles.
Grease two loaf pans. I used one loaf pan and my copper baking pan that has removable dividers so I can make four mini loaves, 12 buns, or one cake. I opted for the buns.
Divide the dough evenly between the pans and shape the dough so it reaches the sides. Loosely cover and let rise for 6 to 8 hours.
For my copper pan, I added the dough and then put the divider in. You could also remove the divider immediately so the dough is scored and will be more of a “pull-apart” bread.
Place the pans in middle rack of oven and bake at 350° F (177° C) for 30-35 minutes or until the top is golden and the bread is pulling away from the sides of the pan. If desired, you can brush the tops with melted butter 10 minutes before removing from the oven.
This is the basic dough recipe to make sourdough breads and rolls using the Potato Flaker Starter.
Using a stand mixer with a dough hook or in a large bowl, add starter, flour, salt, sugar, oil, and warm water.
If using a stand mixer, knead for 5-10 minutes until dough is smooth and elastic. If mixing by hand, knead on a floured surface for 10-12 minutes or until dough is smooth and holds its shape.
Place in a greased bowl and cover with a damp dish towel. Place in a draft-free area (a microwave or unheated oven works well). Let dough rise at least 12 hours or overnight.
Punch down and turn dough onto a floured surface. Knead for several minutes to remove any air bubbles.
Spray 2 loaf pans with cooking spray. Divide dough in half, shape the loaves and place into the pans. Cover and allow the dough to rise until it has doubled in size, about 6-8 hours.
When ready to bake, preheat oven to 350° F (177° C).
Bake for 30 to 35 minutes until the tops are golden and the bread has pulled away from the sides of the pan. If desired, brush the tops with butter 5-10 minutes before removing from oven.
Remove from pans and serve warm.
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