Sweet Dough Bread RecipeUser Submitted Recipe
-instant potato flakes
-unbleached white flour
-whole wheat flour
-butter or olive oil
-optional: seeds & nuts, cinnamon, &/or garlic
SWEET DOUGH BREAD RECIPE:
TO MAKE STARTER:
3/4 cup sugar
3 Tbsp. instant potato flakes
1 C. hot water
1 pkg. active dry yeast
Stir together with a wooden or plastic spoon (never use metal) into a glass quart jar. Cover with a piece of screen or cheesecloth and a cap ring or rubber band and allow to stand at room temperature. After 3-4 days, you need to feed the starter and wait at least 8 hours before making bread. From then on, feed it every 3-4 days. If you are going to be away and cannot feed it, put starter in the freezer after feeding. When you are ready to start it up again, take it out, allow to thaw and begin feedings. It may take a couple of days to become active again. If you do not want to allow the starter to set out, you may keep it in the refrigerator, but you must allow it to set at room temperature for 8 hours after feeding or before making bread.
FEED EVERY 3-4 DAYS:
Anytime you do not intend to make bread after the first feeding, stir (but, never with a metal spoon) and throw away 1 cup of starter before feeding. Then add:
3/4 C. sugar
3 Tbsp. potato flakes
1 C. hot water
Otherwise, use the cup of starter you would have discarded to make bread with the following recipe. (Hint: If starter seems to be losing it's pizazz, add some dry yeast when you feed it.)
PRE-MEASURE zip-lock bags with the following ingredients in each one: (I like to make 8 bags at a time... why not measure 8 while you're measuring 1? --- use for one month of bread baking @ twice a week---labeling each bag with the remaining ingredients to add when baking the bread; I save and reuse the bags and don't have to refer to the recipe each time that way).
In each bag:
1/3 C. sugar
2 tsp. salt
2 C. white unbleached (I prefer Wheat Montana) flour
(if you use yeast packets, you could put one unopened packet in each bag also, but I use the jar kind, so I add it when making bread instead)
Combine in mixer-
1 C. starter
1 bag of premeasured ingredients
1 1/2 C. hot water
Optional: Add 1or 2 Tbsp. yeast (to shorten the rising times from 8 hours each to 2 hours each.) Mix all together until well blended.
Then, alternately add while mixing:
1/2 C. melted butter or olive oil
4 C. whole wheat flour (I like to grind 3 C. wheat in my grain mill to make 4 C. fresh ground whole wheat flour here)
Mix well adding more flour if necessary until all dough (even on the bottom) pulls away from bowl as it is mixing. Knead with dough hook on low speed for 5 minutes. Turn into greased bowl, cover and let rise until doubled. Shape and place into greased bread pans. (Makes 2 large or 3 medium loaves). Spray tops of loaves with olive oil baking spray and cover with paper towels to keep from drying out. Allow to rise in warm place until doubled. (Hint: allowing the dough to rise in a gas oven with a pilot light is the perfect environment for rising.) Bake at 325' for 30-35 minutes or until golden brown. Brush tops of loaves with butter while hot for a nice, soft crust. Turn out of pans on sides to cool. This reduces the chance of falling.
Works great for working women to mix the night before without yeast, let rise all night, shape before work, let rise all day, then bake while she is preparing dinner. Super woman! This makes a delicious, almost sweet dough, which is also wonderful as cinnamon bread or cinnamon rolls, or dinner rolls when shaped as such. At times I add a variety of seeds (sunflower, millet, sesame, flax, poppy, and/or chopped walnuts, pecans & almonds) into the dough at the kneading stage and shape it into either a long, narrow loaf or a braided or round loaf on a cookie sheet, or as a pull-apart ring made with dough balls dipped in garlic butter and layered in a bundt pan. Let rise and bake. This makes a very wholesome and nutritious bread for dipping, or for a special dinner. Enjoy!!