My father-in-law has been making this bread for years and it makes a nice, soft loaf. The lady he got the recipe from called it "sour dough", but I'm not sure if it meets the criteria for a sourdough. If not a sourdough, what is it?
Ingredients
6 cups Flour – All Purpose
1/3 cup Sugar
1 tbsp Salt
1/2 cup Oil – Canola
1 1/2 cup Filtered Water
1 cup Sourdough Starter or/ Simple Bread Starter / or additional Water
2 tbsp Yeast – Active Dry
Procedure
Heat water in microwave (anything above 110º is too hot)
Whisk in the yeast and 1 tbsp of sugar, then set aside until foam appears on top of liquid (This means the yeast is metabolizing)
In a large bowl, combine the flour, sugar and salt. Whisk the ingredients until blended well
In a small bowl combine the oil, water/yeast, and starter. Whisk the mixture briskly to form an emulsion.
Add the liquid mixture to the dry ingredients and begin working into dough.
Turn the dough-ball out onto a floured surface and knead until it is smooth and consistent. (If the mixture becomes too dry, add a little water – If too wet, add some flour)
Grease a large bowl with vegetable oil, and place dough-ball inside. Roll the dough so the top-side is also oiled.
Cover bowl with plastic film, (or damp cloth) and wait for the dough to double in bulk…sometimes overnight.
Remove dough from bowl and re-knead to remove any large air bubbles.
Divide the dough into two equal portions and reshape them to fit into loaf pans.
Coat two loaf pans with non-stick spray and place the dough inside.
Place pans in a warm environment to allow the dough to rise a second time.
Allow the dough to rise to ~75% of the desired height of the finished loaf.
Bake for 30 minutes in a 350ºF oven (top should be golden brown and loaf should sound hollow when thumped)
Remove from oven and allow to cool on a rack
Remove from pans and leave on cooling rack until loaves reach room temperature.
Starter
Ingredients
1 cup Filtered Water
1 tbsp Yeast – Active Dry
¾ cup Sugar
3 tsp Potato Flakes
Procedure
In a small cup, combine the yeast, sugar and potato flakes – mix well
Heat the water in a microwave until it is slightly warm – anything above 95ºF is too hot
Slowly stir the dry ingredients into the warm water – whisk slowly, until homogeneous
Pour mixture into a container with a loose-fitting lid – to allow gas exchange (If you use a latch-top jar, don’t latch the top closed)
Leave container out on counter for 2-3 days before refrigerating or using for bread
Place unused portion in refrigerator
Submitted December 27, 2014 at 08:12AM by griffcon http://www.reddit.com/r/breaddit/comments/2qhyd0/what_kind_of_bread_is_this_recipe_in_comments/ breaddit
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