Remove starter from refrigerator, add 3/4 cup sugar, 3 tablespoons instant potato and 1 cup warm water. Mix well and let stand out of the refrigerator all day.
Remove 1 cup to use in making bread and return the rest to refrigerator and the starter. Keep covered. If not making bread after each feeding, give or throw away one cup starter. (Put 1 cup in fridge or both cups)
Place above ingredients in a large bowl.
Make into a stiff batter. Knead just enough to handle and make 1 lump. Paint with a pastry brush with a little corn oil on top of lump in a Huge Bowl which has been sprayed w/aerosol Mazola oil. Cover lightly with plastic wrap and leave overnight to rise outside the refrigerator.
Punch down, knead lightly on floured board. Shape into 3 equal lumps and put each lump into 3 separate greased loaf pans, brush with corn oil, cover lightly with plastic wrap. Let stand to rise 6-12 hours ( Until ready to bake, usually 7 -10 hours is enough) Until it has risen over the edge of the pan.
Bake until brown @ 350 degrees for approximately 30 minutes. Can be taken out of pans while still hot. While still hot brush with butter. You will have to melt about 1/4 cup salted butter to brush on bread. Let cool before placing in a gal. plastic zip lock bag or wrap in aluminum foil to store.
Keeps best in fridge or if not using for a while freeze.
To make rolls instead of loaves, pinch off dough and place in muffin pan and let rise.
You can also roll out dough and sprinkle with cinnamon and sugar until covered. Roll it up like a cinnamon roll and then let the dough rise.
The bread bakes better in a glass pan, not metal.
It is best to use Mazola Oil on top of dough and in batter.
Bread freezes well if you do not need all three loaves at one time.
I have kept started in the refrigerator from 10 to 12 days but I've never known it to keep for 2 weeks so try to use the starter within a week and a half/length time.
The dough does not need too much kneading. Knead about 10 times.
Can omit 1/4 cup sugar that first evening
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1123g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 1973 (50%)|
|Amt Per Serving||% DV|
|Total Fat 219.3g||292 %|
|Saturated Fat 17.9g||89 %|
|Monounsaturated Fat 123.5g|
|Polyunsanturated Fat 64.2g|
|Cholesterol 0mg||0 %|
|Sodium 4751.2mg||164 %|
|Potassium 421.8mg||11 %|
|Total Carbohydrate 410.5g||121 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 392.8g|
|Protein 76g||109 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3917
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