Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Texas Sweet Sourdough Bread
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- #3672
This Texas-style bread uses a potato starter that can be used over and over. The bread has a light flavor to it, not too sweet and not too sour.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
4 reviews
1 comment
ingredients
Starter
1 package dry yeast
5 1/2 cups warm water
1/3 cup sugar
3 tablespoons potato flakes (must be flakes)
To Use
1 cup starter
1 1/2 cup warm water
1/2 cup oil
1 1/2 tablespoon salt
1/3 cup sugar
9 cups bread flour, or as needed
directions
For The Starter: Mix ingredients and place in a large glass jar set in a nice sunny or warm place for at least 4 hours. Mixture will become foamy and you will hear hissing from the lid of the jar.
Pour off 1 cup of the mixture. At this point you can put this in another glass jar and refrigerate both jars or you can make some bread:
To Use: Mix together to form stiff dough adding the flour in 1 cup increments and knead with hands until smooth and elastic. Place in a bowl oil the top and cover with plastic wrap. This can sit overnight in a warm place.
Next day punch down fashion two loaves and place in greased/floured bread pans. Bake at 400 to 425 degrees F for about 35 minutes.
Every time you want to make bread take the glass jar from the fridge and Feed starter again: 1 cup warm water, 1/3 cup sugar, 3 Tbsp potato flakes.
I have used this dough to make cinnamon rolls, whole wheat and rye breads it is very versatile. Good eating!
added by
jmstwn1607
nutrition data
499 calories, 11 grams fat, 86 grams carbohydrates, 13 grams protein per serving.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
August 14, 2019
It was delicious
September 16, 2015
I ran across the recipe recently and thought I would give it a try after using another starter/ bread recipe (epic fail). This one turned out great. I do hope as I use the starter it will get sweeter in time.
December 13, 2011
I have been making Sweet Sour Dough Bread using this recipe for over 30 years. However, I use 6 cups of Bread Flour. It has never let me down.
What happened? Is there a typo in the recipe? I could not possibly get 1 1/2 cups water and 1 cup of starter to accept 9 cups of bread flour! Even at 8 cups it was very dry and crumbly. I kneaded for over 20 min. and finally added 1 TBL spoon warm water. BTW, I measure very carefully and use the dip and sweep method for flour. I use the best flour, King Arthur. I have been baking yeast breads for years. This dough never did knead nice and smooth and springy. I will know tomorrow if it is edible :-)
January 31, 2005
wonderful!