Momma's Sourdough Starter and Bread

I have made quite a few different breads from sourdough starter recipes but I always come back to the recipe that my mom uses. This bread always comes out of the oven light and wonderful and it has that sourdough taste that I love. It's smells so good and I love to slather a thick slice of it with butter and homemade cherry jam. This can also be made into rolls like the ones above. These went with the pot roast I made for supper.

Here's the recipe for the starter.
3 pkg. yeast
1 cup warm water
3/4 cups sugar
3T. instant potatoes

Dissolve yeast in warm water, let stand 5 minutes.
Add sugar and instant potatoes. Stir well and let stand 8 to 10 hours then refrigerate for 2 to 3 days.

After 2 to 3 days, feed starter again with
3/4 cup sugar
3 T. instant potatoes
1 cup warm water
Let stand again for 8 to 10 hours. Remove 1 cup and bake bread using the following recipe. Return your starter to the refrigerator and begin the 2 - 3 day process again.

The next time you bake bread from this starter you can remove 2 cups and double your baking to 6 loaves. Each time you feed your starter then bake you can use more of your starter to bake more loaves or give starter to your friends so they can bake too.


SOURDOUGH BREAD
(recipe makes 3 loaves).
I cut it in half for rolls.
6 cups bread flour
1 cup starter
1/3 c. oil
1/3 c. sugar
1/2 tsp. salt
1 1/2 c. warm water

Mix starter, oil, sugar, salt and warm water. Slowly stir in flour and knead until dough forms ball. Knead a few more times then place in greased bowl. Roll the dough around a bit to get grease on outsides of ball. Cover and let rise until doubled. Add a just a little more flour and knead again. Divide into 3 loaves or into rolls. Place loaves in greased loaf pans or for rolls I like to put them in a greased cast iron skillet. Cover and let rise again for approximately 30 minutes. Bake loaves at 325 degrees on middle oven rack for 30 minutes or until golden brown. Bake rolls at 350 degrees for 20 minutes. Brush the tops with butter before serving.

That looks like a horribly long recipe but it does include both starter and bread. Once your starter is ready, it's easy to bake bread every 3 to 4 days. My mom sells these loaves of bread as fast as she can bake them around the holidays. She usually bakes 12 loaves at a time.

MckLinky's Blog Hop - Favorite Recipes

I have decided to jump on board with the blog hop this Tuesday! It has to do with food so I'm all in! I love new recipes. I will be submitting a few different ones that are already listed in my blog plus adding this new one for today. Make sure to go on over and join the blog hop. You'll get a lot of advertisement for your blog plus a lot of great recipes! You can click on MckLinky Blog hop at the bottom to get there and add your recipes!

Here's a new one from me. This one is not in my cookbook but will definitely be in the next one.

Zucchini Bread
3 eggs
1 cup canola oil
2 cups sugar
2 tsp. vanilla
2 cups zucchini, coarsely shredded
1 (8-oz) can crushed pineapple, well-drained
2 cups flour, unsifted
1 tsp. salt
1 1/2 tsp cinnamon
2 tsp. baking powder
3/4 tsp. nutmeg
1 cup nuts, finely chopped (optional)

Beat eggs and add oil, sugar and vanilla. Beat until thick and foamy. Stir the zucchini and pineapple in with a spoon. Combine dry ingredients and stir gently into the other mixture (just to blend). Add nuts. Bake in 2 greased and floured loaf pans at 350 degrees for 1 hour or until done. Cool in pan for 10 minutes and then turn out onto cooling rack.


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Mexican Cornbread

1 1/2 c. self-rising meal
1 T. sugar
1/2 c. oil
1 small can cream style corn
1 med. onion, chopped
1 1/2 c.milk
1 egg, beaten
1 jalapeno pepper, chopped (optional)

Mix all ingredients. Bake in a greased dish or iron skillet for 45 minutes at 350 degrees or until done.

Cheese Biscuits

2 c. self-rising flour
1 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
1/3 c. shortening
3/4 c. grated sharp cheddar cheese
1 c. buttermilk
1/2 stick butter, melted

Preheat oven to 350 degrees. In a medium bowl, mix flour, baking powder, sugar and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

Banana Bread

BANANA BREAD
2 c. sugar
2 1/2 c. cake flour
2 tsp. baking soda
1 tsp. salt
1 c. butter, softened
6 ripe bananas, mashed
4 eggs, beaten
1 c. chopped walnuts
1 c. chocolate chips

Mix sugar, flour, soda. Set aside. Cream butter and salt until light and fluffy. Add bananas and eggs. Mix well. Stir in flour mixture until just moistened. Add nuts and chocolate chips. Spoon into 2 greased and floured loaf pans. Bake at 350 degrees for 45 to 60 minutes or until loaf tests done.

Strawberry Bread

STRAWBERRY BREAD
3 c. plain flour
1 tsp. soda
1 tsp. salt
1 T. cinnamon
2 c. sugar
4 eggs, beaten
2 c. sliced strawberries
1 1/2 c. vegetable oil
1 1/2 c. pecans, broken

Preheat oven to 325 degrees. Sift dry ingredients together. Combine eggs, strawberries and oil. Add dry ingredients. Add pecans. Pour into 2 well-greased loaf pans. Bake about 1 hour. Cool in pan.