Imagine sinking your teeth into a slice of bread so incredibly soft, so wonderfully tangy, that it transports you straight to grandma's kitchen. This isn't just any bread - this is Memaw's legendary Potato Flake Sourdough Bread, a recipe that turns ordinary ingredients into an extraordinary culinary masterpiece. With a secret weapon of potato flakes and a perfectly cultured sourdough starter, this bread promises to elevate your baking game and wow everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup potato flakes
- 1 cup warm water
- 1/2 cup sourdough starter
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- In a large mixing bowl, combine warm water and potato flakes. Allow the potato flakes to rehydrate and soften for about 5 minutes, creating a creamy potato mixture.
- Add the sourdough starter to the potato mixture and stir until well incorporated, ensuring a smooth and consistent texture.
- In a separate bowl, whisk together all-purpose flour, sugar, and salt to create a dry ingredient blend.
- Gradually add the dry ingredient mixture to the potato and sourdough starter mixture, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- Drizzle vegetable oil over the dough and begin kneading, either by hand on a lightly floured surface or using a stand mixer with a dough hook, for approximately 8-10 minutes until the dough becomes smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for 2-3 hours or until the dough has doubled in size.
- Once risen, gently punch down the dough to release air bubbles and shape it into a loaf, placing it in a greased 9x5 inch loaf pan.
- Cover the loaf and allow it to prove for an additional 1-2 hours until it has risen slightly above the pan's edges.
- Preheat the oven to 375°F (190°C) about 30 minutes before baking.
- Optional: Score the top of the loaf with a sharp knife to allow for controlled expansion during baking.
- Bake the bread for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 190-200°F when checked with a digital thermometer.
- Remove from the oven and immediately transfer the bread to a wire cooling rack. Allow to cool completely for at least 1 hour before slicing to ensure the best texture and flavor.
Tips
- Temperature is crucial: Ensure your water is warm (not hot) when mixing potato flakes to activate them perfectly.
- Patience is key with sourdough: Don't rush the rising process. Let the dough develop its complex flavors during slow fermentation.
- Create a warm, draft-free environment for rising by using your oven with the light on or placing the dough near a warm appliance.
- Use a digital thermometer to check bread doneness - it's more reliable than just visual cues.
- Allow the bread to cool completely before slicing to prevent a gummy texture and help the crumb set properly.
- For extra flavor, consider adding herbs like rosemary or thyme to the dry ingredient mixture.
- Store your sourdough bread in a paper bag or bread box to maintain its crispy crust and prevent moisture buildup.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 22g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
