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Results 91 - 100 of 157 for potato starter
91. SOUR DOUGH BREAD
Must be fed every 3 to 5 days (at least every week). Remove from refrigerator and add: Mix and let stand out of refrigerator all day. Keep ...
92. SOURDOUGH BREAD
Mix starter well, and let stand at ... plastic wrap. Bake at 350 degrees for 30 minutes or until brown. Remove from oven and grease tops with butter.
93. SOURDOUGH BREAD
Stir together water, sugar, fat and salt. Measure starter and mix in soda. Stir ... place until double. Bake at 375 degrees for about 40 minutes.
94. SOUR DOUGH BREAD
Dissolve yeast in 1/2 cup warm water. Mix 2 cups warm water, salt, sugar, and flour and add to above. Pour into a jar and leave at room ...
95. MAGICAL BREAD
Put Initial Starter in refrigerator 3 to 5 ... into 3 parts; let rise all day or night. Cook at 350 degrees for 30-40 minutes. Brush with butter.
96. SOUR DOUGH BREAD
Mix, leave OUT of the ... instructions below. Leave starter out of refrigerator all day ... refrigerator so that it will slice easier. May be frozen.
1. Boil enough potatoes in ... pour into the starter. 9. Mix 1 teaspoon ... out the loaves on cooling racks and brush with shortening or butter.
Combine all ingredients and let ... a cup of starter is taken out to prepare ... place on greased baking sheet. Bake at 420 degrees for 20 minutes.
99. SOUR DOUGH BREAD
Mix together the above ingredients. Put starter in refrigerator 3 to 7 ... brush tops with butter. Feed starter again and leave out 8 to 12 hours.
This bread is made from a starter which can be kept for ... brush top with butter. Cool on rack. Wrap well and store in refrigerator or freeze.
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