Potato Flake Sourdough Bread

4.72 from 7 votes

Potato Flake Sourdough Bread is a no-fail recipe that creates soft, pillowy loaves of bread, cloud-like rolls, and sweet cinnamon buns.

Prep Time15

Cook Time30

Resting time1 12

Total Time1 12 45

Course: Side Dish

Cuisine: American

Keyword: banana bread, crescent rolls, sandwich bread, sourdough, yeast bread

Servings:

Calories: 176kcal

In a quart jar with well-fitting lid, add hot (120° to 130°F) tap water, 1 package of instant active dry yeast, ¾ cup sugar, and 4 Tablespoons of instant potato flakes.
Place lid on tightly and shake until well stirred.
Loosen the lid and let stand in a warm place for 24 hours.
Put the starter in the refrigerator for 3 days.

Feed the starter by adding ¾ cup sugar, 3 Tablespoons potato flakes, and 1 cup warm (100 to 110℉) water.
Stir and allow to set at room temperature for 24 hours.
Use 1 cup of fed starter to make bread and store the remainder in the fridge for up to one week before feeding the starter and making dough again.

The day after you feed the starter--
In a large bowl, mix warm (100℉) water, 1 cup of starter, sugar, salt, and oil.
By hand or using a stand mixer with a dough hook, stir in all-purpose flour, 1 cup at a time.
6+ cups Flour
Knead the dough for 6 to 8 minutes on a lightly floured surface sprinkling lightly with flour until no longer sticky.
Pour 1 Tablespoon of oil into the bottom of a large mixing bowl. Place the finished dough ball in the bowl and turn it over. This will coat the outside of the dough and prevent it from drying out.
Cover bowl with plastic wrap and let rise 8 hours or overnight at room temperature.
Punch down the dough on a lightly floured surface.
Divide dough into 2 or 3 loaves. Can make rolls or cinnamon rolls instead.
Put into greased loaf pans.
Brush the tops of the loaves with olive oil or vegetable oil and cover with plastic wrap.
Allow to rise at room temperature for 3-5 hours or until doubled.
Bake at 350 degrees F for 30-40 minutes or until golden brown and 190 degrees internally.
Brush tops with butter. Remove from pans to cool completely.

Feed your starter as directed and make bread.
Note: To share with your friends and family, pour 1 cup of starter into a jar. Instruct them to feed the starter the next day and proceed with making bread as directed.