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Prep 48 hrs
Cook 30 mins
My family's favorite bread recipe. There are others on the site that are similar, but thought I'd post this because of the different ratio of ingredients. This one uses less sugar. I Got this recipe from a Mennonite woman years ago. My kids call it beer bread. The starter has stayed in my refrigerator for weeks without feeding it. The longer it stays, the stronger the beer flavor. If you start the process in the morning you will have dinner rolls or a fresh loaf of bread for dinner the next evening.
FOR FEEDING THE STARTER
- 1 cup warm water
- 1⁄2 cup sugar
- 3 tablespoons instant potato flakes
- 1 (1/4 ounce) packet yeast (Only if you are making basic starter for the first time)
FOR ACTUAL BREAD
- 1 cup sourdough starter
- 1⁄2 cup vegetable oil
- 1 1⁄2 cups warm water
- 2 teaspoons salt
- 1⁄4 cup sugar
- 6 cups bread flour
- FOR FEEDING THE STARTER:.
- Weekly, or as often as every 3 days, feed the starter.
- Dissolve sugar and potato flakes in warm water.
- Add to the starter.
- ONLY If you are making starter for the first time, add the packet of yeast to the ingredients.
- Let set uncovered all day.
- That evening, remove 1 C and refrigerate remainder.
- FOR MAKING BREAD, ROLLS, OR PIZZA CRUST:.
- In a LARGE bowl (NOT metal), Mix together bread ingredients until well blended.
- Cover with dish towel and let set all night (up to 8 hours or more).
- Next morning: Punch down and turn out on floured surface.
- Dough will be sticky. Use enough flour to allow you to shape it, but don't knead more flour into the dough unless it is absolutely too gooey to manage.
- Divide into 3 sections and form loaves or make into rolls or press into pizza pan for pizza crust.
- Let raise for 5 hours or more.
- Bake 350 degrees for 30 minutes
- Brush tops with butter.