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Results 1 - 10 of 72 for potato sourdough
Preheat oven to 350°F. In large bowl of electric mixer, combine yeast, 2 cups flour, sugar, and salt. In pan, prepare the mashed potatoes ...
Mix ingredients in glass jar or container of choice. Cover loosely and let stand 24 hours at room temperature. Keep in refrigerator 3 to 5 ...
In a large bowl, combine the yeast, flour, sugar and salt. In a saucepan, cook potatoes and mash, stir in milk, water and starter. Then add ...
In the large bowl of ... until blended. Add potato mixture to dry ingredients and ... mixture and sprinkle braided loaves with poppy seeds if used.
SOURDOUGH STARTER: Combine and refrigerate, covered, ... brush with butter. Cool on rack. Wrap well and store. Refrigerate. Bread may be frozen.
Dissolve yeast in 1/2 cup ... and 3 tablespoons potato flakes. Leave at room temperature ... cinnamon-sugar and raisins, if desired and rolling up to rise.
I adapted this recipe for ... one medium peeled potato, boiled until soft and ... rolls. Place the sourdough starter, water and flour in ... Makes 12 cinnamon rolls.
START RECIPE 2 DAYS BEFORE ... to mellow. Place sourdough starter, 3/4 cup water and ... sets, about 15 minutes. Makes 18 (1-1/2 inch) rolls.
Take the sourdough starter out of the refrigerator ... butter and cool on rack. Wrap well and refrigerate or freeze to store. Stores real well.
Dissolve yeast in warm water. Place all ingredients into a bowl and stir until mixture is creamy. Cover bowl with plastic wrap and let ...
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