Sourdough Bread

I am not a patient person.

Delayed gratification is not for me.

I generally want things right now, or at least some kind of action towards what I want.

There are a few things that are worth the wait.  Pregnancy is definitely worth the wait.  It seems like it lasts forever and never will end, but the sweet little Beane is totally worth waiting for.  The longer my children are home for the summer, the more I am thinking that the first day of school is worth the wait. 

And....Sourdough bread is also worth the wait.

Sourdough bread is a tricky matter.  There is starter, starter feed, rising, kneading, baking etc.  It goes on forever and takes forever.  And the worst part is that you can't have it the very moment that you want it.  You have to wait...and wait.  But it is such a reward!

Most people don't really have the patience to make bread.  And some people are intimidated by yeast for some reason.  So when you make this bread and give some away, people will think you are super smart. 

Here are the steps.

1 cup warm water
1/2 cup sugar
1 package dry yeast
3 level Tablespoons instant mashed potatoes.  (if you need this bread to be milk free, like me, check the ingredients on the box of mashed potatoes to make sure there is no milk ingredients in there.  Food Lion brand is milk free)

Mix the ingredients and let ferment on the counter for 2 days.

 

I normally just put all the ingredients in a jar and give it a good shake to mix it up.  Then I remove the lid and put a paper towel over the jar opening and secure it with a rubber band.  Then it sits on the counter for two days.

 

If you have fallen victim to Mommy Brain and can't remember your shiz anymore, then right on the paper towel the day that you make the starter and what day it will be ready.  

After two days, you need to make your starter feed.

In a bowl, mix up 

1 cup warm water 

1/2 cup sugar

3 Tablespoons instant potatoes.

 

Add  this to your starter.  Let stand on the counter for 8 hours and.  Screw on the jar lid and put in the refrigerator for 3-5 days.  

Now you are ready to make your bread.

You will need a large bowl.  

6 cups bread flour

1 tablespoon salt

1/2 cup sugar

Mix together.  

Add 1 cup of starter.  1 1/2 cups of warm water and 1/2 cup of oil. 

 

Mix the dough and kneed it like biscuit dough until it comes together.

Put 2 Tablespoons of oil in the large bowl and add the dough.  Give it a flip around in the oil to coat the dough.  Cover the bowl with plastic wrap and let it rise for 8 hours.

Then you will have a puffy cloud of dough.

Spray two loaf pans with cooking spray.  Divide the dough in half and put in the loaf pans.  Cover the loaf pans with plastic wrap and let the dough rise for 8 hours. 

Now it is time to bake!

Preheat your oven to 350 degrees.

Remove the plastic wrap and bake the bread for 25 - 30 minutes or until golden brown and sounds hollow when tapped.

Let cool in the pans for a few minutes and then turn out on to cooling racks and let cool. 

Use a bread knife and cut you a slice.  I love mine with butter and honey!

 

So does my Jelly Beane.

 

You will have some starter left over.  Just keep the starter in your refrigerator and you will be ready to make some more bread on a moments notice!  

I am linking up with Metamorphosis Monday, Allergy free Wednesday and these other Awesome Parties!