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White Bread 2

(see also Potato Starter)

1 cup active potato starter
(put remainder back in refrigerator- keep lid loose)
1.5 cup warm water
3 tablespoon sugar
1 tablespoon salt
1/4 - 1/2 cup vegetable oil (to taste)
6 cups or more of white flour

Mix all ingredients to a smooth dough, knead by hand 10 min, place in a greased bowl and cover with waxed paper. Let rise several hours (or overnight). When doubled in bulk or more, punch down and shape into loaves. Place in 2 greased 9x5" loaf pans, grease tops and cover with waxed paper. Let rise several hours (or overnight). When dough reaches top of pans, bake 350-375F about 20-30 minutes.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.