Sourdoughoatmealpotatobread Recipes

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SOURDOUGH OATMEAL POTATO BREAD



Sourdough Oatmeal Potato Bread image

Make and share this Sourdough Oatmeal Potato Bread recipe from Food.com.

Provided by Donna M.

Categories     Sourdough Breads

Time 4h30m

Yield 1 loaf

Number Of Ingredients 8

1 1/4 cups proofed sourdough starter
1 cup milk
4 tablespoons margarine
1/4 cup sugar
1 1/2 teaspoons salt
3 1/2 cups bread flour
1/3 cup oatmeal
1/4 cup potato flakes

Steps:

  • Place ingredients in bread machine pan in the order that they are listed.
  • Select dough cycle and press start.
  • Turn dough out on lightly floured surface and shape into desired loaf.
  • Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
  • Be patient, this can take several hours, depending upon how active your sourdough culture is.
  • Uncover and bake at 350 degrees F for about 30 minutes, or until done.
  • Immediately turn out of pan and cool on wire rack.
  • Brush top crust with butter for a soft crust, if desired.
  • NOTE: You can use part whole wheat flour (up to 1 1/2 cups) in place of all white flour.
  • I recently made this and used only 1/2 cup of whole wheat flour.
  • It made a very nice, light wheat bread.

BEST EVER SOURDOUGH OATMEAL BREAD



Best Ever Sourdough Oatmeal Bread image

Just as oatmeal bread is a good way to start moving to whole grain bread, oatmeal sourdough is a good way to introduce sourdough bread. It's a bit lighter than many sourdoughs, with a softer texture.

Provided by Renee Pottle

Categories     Bread

Time 50m

Yield 1 loaf

Number Of Ingredients 7

2 cups active sourdough starter
3 cups unbleached all-purpose flour
1½ cups rolled oats (either old-fashioned or quick)
2 Tbsp olive oil
1½ tsp salt
3 Tbsp honey
1 - 1¼ cups lukewarm milk

Steps:

  • Mix all ingredients in a large bowl or your stand mixer bowl.
  • Combine until a loose dough forms. Cover and let sit 30 minutes.
  • Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
  • Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
  • Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
  • If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
  • When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.

SOURDOUGH ROSEMARY POTATO BREAD



Sourdough Rosemary Potato Bread image

This makes 2 very large or 3 regular sized loaves. I like mine just shaped into a loaf and placed on a baking sheet, however I'm sure bread pans will work ok. This bread is very crusty on the outside (which if you don't like that just omit spraying with water) while nice and chewy on the inside. It can be tricky to bake as it tends to brown quickly so I place a foil tent over the loaves after they've baked for 15-20 minutes. (This makes great sandwiches, we like roast chicken and havarti cheese)

Provided by startnover

Categories     Sourdough Breads

Time P1DT5h

Yield 3 regular size loaves

Number Of Ingredients 10

1 cup sourdough starter, brought to room temp
1 1/2 cups warm water
2 cups bread flour
1 cup mashed potatoes, plain and warm (I use prepared instant to make this quicker)
3/4 cup warm water
2 teaspoons salt
1/2 cup melted butter (can use oil) or 1/2 cup margarine (can use oil)
1/3 cup sugar
2 -3 tablespoons chopped fresh rosemary
6 -8 cups flour

Steps:

  • Combine the first four ingredients in a large non-metal bowl and blend well.
  • Cover and let stand overnight till light and bubbly.
  • Do not skip this step!
  • Add the next 5 ingredients and 3 c flour.
  • Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
  • Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
  • Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
  • Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
  • Let rise till doubled.
  • Just before baking slash the tops with a sharp knife 4-5 times.
  • Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.

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