Soft and Sweet Potato Flake Sourdough Bread

You’ll love the unique flavor and texture of this potato flake sourdough bread.

This take on sourdough bread has a soft texture and sweet taste that will have you hooked in no time. A typical sourdough bread starter is made of flour and water. This starter is made with potato flakes, yeast, sugar, and water.

Mary Susan Jenkins‘ potato flake sourdough bread is unique, and is a secret family bread recipe. It’s  different from a traditional sourdough because it doesn’t taste anything like what you would expect. Instead of being tangy and crusty, this bread is soft and sweet. It is the perfect addition to any family dinner.

Mary Susan also shared four different flavor variations of this recipe: a regular loaf, cinnamon sugar pull apart bread, orange loaf, and a swirl loaf.

Find more recipes from Mary Susan on Instagram, @bakeitbeautiful and her on page www.bakingitbeautiful.com.

Potato Flake Sourdough Bread

INGREDIENTS

To Make Starter

• 2 cups warm water
• ½ tsp salt
• 2 tsp sugar
• 1 tsp instant yeast
• 4 TBS instant potato flakes

To Feed Starter

• ¾ cup sugar
• 1 cup warm water
• 3 TBS instant potato flakes

To Make Bread

• ¾ cup sugar
• 1 ½ cup warm water
• ½ cup vegetable oil
• 1 cup potato flake sourdough starter
• 1 TBS instant yeast
• 1 TBS salt
• 6 cups bread flour, plus additional flour (use only bread flour or your bread will not rise)

INSTRUCTIONS

Making and Feeding Starter

1. Mix ingredients together and let it sit out all day until the potato flakes rise.
2. Place the starter uncovered in the refrigerator and feed it every 5-7 days.
3. Typically, you want to feed the bread the night before you plan on having fresh bread.
4. After feeding the starter, let it sit out on counter all day or overnight before you make your bread (about 8 hours). It should bubble and foam.

Making Bread

1. Give your sourdough starter a good stir before adding it to the bowl. Separation is natural and common.
2. In a large mixing bowl, combine water, sugar, sourdough starter, oil, and 1 TBS instant yeast. Leave it for about 10 minutes, or until the yeast is active and foamy.
3. Once the yeast is active, add in the salt, and about 5 cups of bread flour. Mix well. Slowly add in the last cup of flour.
4. The dough will be slightly sticky but should pull away from the bowl and hold a soft round shape.
5. Quickly remove the dough from the bowl and spray it with cooking spray. Place the dough back in the bowl to rise. Cover the bowl with plastic wrap that has also been sprayed with cooking spray. This prevents any air draft drying out your dough. The spray wrap will prevent the dough from sticking once it has risen.
6. Let the dough rise in a warm place until doubled in size. I will usually preheat my oven to about 120, turn it off, and stick it in there.
7. Once the dough has risen, it’s time to shape your loaves. I prefer to use medium sized aluminum loaf pans. You can buy a 3 pack for .98. It’s the perfect size. Divide the loaves into 4 equal sizes. Shape into a loaf and place in a greased pan.
8. Cover again with greased plastic wrap and let rise in a warm space for another 1-2 hours, or until it just at the top of the pans.
9. Preheat oven to 350 degrees and bake for 30 minutes.
10. Immediately remove from pans onto a cooling rack, and brush the tops with melted butter