This recipe is tried and true and so easy to make! Perfect fresh out of the oven lathered in softened butter (I hate trying to spread cold butter!) and jam. Or great for sandwiches, french toast…its got lots of possibilities.
When I was about 13 one of my friends introduced me to this bread and I loved it. I asked for some sourdough starter with high hopes of becoming a pro but yeah, the vision kind of died after a few weeks and so did my starter.
Here is the revised version of that recipe and I can say that I learned a lot since then!
I love working with dough.
Today I said goodbye to my sweet, talented, funny, beautiful, smart sister and sent her on a plane back home. I hate goodbyes so we kept it short and sweet. I miss her already.
She was here for a few weeks and I think I got spoiled. I need to learn how to be independent again! She’s such a cheerful person and added so much happiness to my life. I tend to take life pretty seriously sometimes and she always brightened even the dreariest day with her laughter and love for life. She loved on my kids and was so patient with them. If she was gone for even a few hours (or sleeping too late!) Declan was sure to ask about her… he benefited from her love for adventure.
I love you Alta! Come visit us again sometime =)
Sourdough Potato Bread
- 1 cup active sourdough starter
- 3 tbsp sugar
- 1 cup potato flakes
- 2 cups water
- 1/2 cup oil
- 4 cups flour (can use half whole wheat)
- Mix until smooth. (I used my Bosch machine) Cover and let sit overnight.
- In morning add:
- 1 tbsp salt
- 1-2 cups flour
- Mix and knead for 5 minutes. Divide dough in half.
- Shape into two loaves and place in greased bread pans. Cover and set in warm place for 3 hours.
- Preheat oven to 350º. Bake bread for 30-35 minutes or until golden in color.
- Cool on wire rack. Slice and enjoy!