One of the best breads is homemade Sour Dough Bread. When my children were young they got so spoiled to eat that was all they wanted! So we took a short hiatus from it since I got tired of them refusing other breads! Make your own sourdough starter with this Everlasting Yeast recipe. Then using that starter, make the delicious bread recipe included. Want a little something sweet on your bread? It would taste really good with this homemade Raspberry and Rhubarb Jam!
Everlasting Yeast (Sour Dough Starter)
When I was a young housewife in Indiana many, many, years ago, a late family friend shared this recipe for a delicious sour dough bread starter using mashed potatoes. Can be used to make great sour dough bread!
- 1 cup mashed potatoes
- 1 tbsp salt
- 3 tbsp sugar
- 3 cups lukewarm water (98 degrees)
- 1 yeast cake (broken)
- 1 tsp ginger ((the first time you make this))
- Mix together and allow to stand for 3 days before using.
Feed with the following every 3 to 5 days:
- 3 tablespoons instant potato flakes
- 3/4 cup sugar
- 1 cup warm water
Let sit out all day or night, then refrigerate.
Note: When you feed the dough, don’t repeat the starter ingredients.
Sour Dough Bread with Everlasting Yeast
This is a great bread to make with the Everlasting Yeast (recipe above).
- 1 cup sour dough starter ((the everlasting yeast))
- 1 1/2 cups water
- 1/2 cup oil
- 1/4 cup sugar
- 2 tsp salt
- 5-6 cups bread flour
- 1/2 cup oat bran
- 1/2 cup wheat bran
- 3 tablespoons soy flour
- 1/2 cup powdered milk
- 1 cup bran
Mix ingredients. Let stand overnight in a big bowl in a warmed oven. Knead dough about 15 times on a floured surface. Divide into 3 parts. Knead each about 15 times, then a few times in a bit of olive oil. Put into greased loaf pans. Bake at 350 degrees for about 30 minutes.
Raspberry Rhubarb Jam
- 2 cups fresh raspberries ((or 1 16-oz pkg frozen))
- 4 cups rhubarb (chopped)
- 1 cup water
- 1 pkg pectin ((1 3/4-oz) )
- 5 cups sugar
- Combine the raspberries and rhubarb with the water in a heavy saucepan. Cook over medium heat for an hour or until the rhubarb is tender. Dump in the pectin, stirring constantly. Bring mixture to a full rolling boil, stirring constantly. Boil for 4 minutes, skimming the foam.
Ladle the hot mixture into hot sterilized jars leaving a half-inch headspace. Seal with not 2-piece lids. Process in a hot water bath for 10 minutes.
Yield: 3 to 4 pints
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com She also shares her diabetic recipes and information at http://diabeticenjoyingfood.blogspot.com
Photo. Thomas Bock