Ingredients
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1 cup sourdough starter, brought to room temp
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1 1/2 cups warm water
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2 cups bread flour
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1 cup mashed potatoes, plain and warm (I use prepared instant to make this quicker)
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3/4 cup warm water
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2 teaspoons salt
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1/2 cup melted butter (can use oil) or 1/2 cup margarine (can use oil)
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1/3 cup sugar
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2 -3 tablespoons chopped fresh rosemary
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6 -8 cups flour
Instructions
- Combine the first four ingredients in a large non-metal bowl and blend well.
- Cover and let stand overnight till light and bubbly.
- Do not skip this step!
- Add the next 5 ingredients and 3 c flour.
- Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
- Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
- Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
- Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
- Let rise till doubled.
- Just before baking slash the tops with a sharp knife 4-5 times.
- Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.