This easy SOURDOUGH ROSEMARY POTATO BREAD Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
1 cup sourdough starter, brought to room temp 1 1?2 cups warm water 2 cups bread flour 1 cup mashed potatoes, plain and warm (I use prepared instant to make this quicker) 3?4 cup warm water 2 teaspoons salt 1?2 cup melted butter (can use oil) or 1/2 cup margarine (can use oil) 1?3 cup sugar 2 -3 tablespoons chopped fresh rosemary 6 -8 cups flour
DIRECTIONS
Combine the first four ingredients in a large non-metal bowl and blend well. Cover and let stand overnight till light and bubbly. Do not skip this step! Add the next 5 ingredients and 3 c flour. Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean). Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours. Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes. Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle. Let rise till doubled. Just before baking slash the tops with a sharp knife 4-5 times. Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.
by: startnover
