Ever since I was little, my Mom has been baking this bread. She used to call it “Miss Katie’s Bread,” so I assume we have a kind someone named Katie to thank for this. It’s a dense, savory loaf that smells like pure comfort while it bakes. The recipe looks complex but I promise it’s very simple. And it’s at least 3x more delicious than you’re imagining.
- 1 package active dry yeast
- 1 & 1/2 cups warm water
- 3/4 cups granulated white sugar
- 3 tbspn instant potato flakes (I use Idohoan)
In the morning, combine all ingredients in a glass or plastic container. Stir until the sugar is partially dissolved. Leave at room temperature, partially covered, all day. It should bubble.
At the end of the day, proceed with the breadmaking instructions.
Use ONLY glass or plastic containers and utensils for the starter and breadmaking. NO METAL!
Every 3-7 days, feed starter:
Remove the starter from the fridge.
In a measuring cup, add 1 cup hot water, 3/4 cup white granulated sugar, and 3 tbpsn potato flakes. Stir until the sugar is mostly dissolved.
Pour this mixture into the starter from the fridge and stir well. Leave out on the counter all day. It should bubble.
At the end of the day:
Stir the mixture well and remove 1 cup of starter to a glass or plastic mixing bowl. Add:
- 1/4 cup white granulated sugar
- 1 tbpsn table salt
- 1/4 cup canola oil
- 1 & 1/2 cup warm water
Mix well until the sugar mostly dissolves. Add 3 cups of bread flour and mix well. Add 3 more cups of bread flour and mix well again. Dough will be sticky and lumpy.
Spray the top of dough with Pam cooking spray, cover with a cloth, and let rise on counter overnight.
In the morning:
Punch the dough down, then place it on well-floured surface. Kneed dough about 5 times.
Separate the dough into two sections and shape each section into a loaf shape. Place each shape in a 9×5 bread pan sprayed with Pam.
Let rise until doubled or about 1″ above pan. (In the summer, this could take just a few hours. In the winter, it could take all day.)
Preheat oven to 350 F:
Bake for about 25 minutes on the lower rack until the loaf sounds hollow when tapped. It should be a golden brown on top.
Let the bread cool completely (about 2 hours) before serving.