My Sourdough Potato Bread Recipe

How to make it

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• Combine the active starter with 1 1/2 cups water, 2 cups flour and the mashed potatoes.
• Beat well, cover and let this "sponge" stay in a warm place until very light and bubbly.
• This will take several hours in warm surroundings or overnight in cooler surroundings.
• Then stir down the mixture and add the 3/4 cup warm water, salt, oil , sugar and half the remaining flour.
• Beat well by hand with a wooden mixing spoon.Gradually stir in enough of the remaining flour to make a medium firm dough.
• Knead the dough well, only adding additional flour to prevent the dough from sticking.
• Place the dough in an oiled bowl , cover, and let rise until doubled in a warm place ( patience, this will eventually happen after quite some hours !) .
• When doubled, lightly punch down the dough and divide it into two equal portions.
• Shape the dough and place into oiled bread pans. Cover and let the dough rise in the pans until doubled or well above the rim of the pans.
• Again, have patience as this will take hours.
• Then bake in a 375 F degree oven until golden and tested done about 45 minutes or more.
• When done carefully remove form the pans and let cool completely on a cooling rack.
• Bread freezes well.
• Bread has a creamy white moist interior and excellent taste and texture and is a high riser.