Sourdough Bread - Kraft Recipes Top
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Sourdough Bread

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Make It

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  • Mix yeast with 1/2 cup lukewarm water. In a glass jar, mix sugar and flour with 2 cups warm water. Add yeast mixture to jar and let sit in jar, covered with cloth, for 5 days. Put this initial sour dough starter in refrigerate for 3 to 5 days.
  • To prepare potato feed, take the starter out of the refrigerator. Combine sugar, potatoes and water and mix well. Add to starter. Let stand, out of refrigerator, 8 to 12 hours or until bubbly. Remove 1 cup for bread making and return remaining starter to refrigerator. After 3 to 5 days feed again.
  • To make bread, mix sugar, salt and flour in a large bowl. Add oil, starter and water. Blend well. This makes a stiff batter. Grease another bowl. Put dough into another bowl and turn dough so it is greased on all sides. Lightly cover with aluminum foil and let stand overnight or until it has doubled in size. After dough has doubled, punch it down and knead. Divide into 3 equal portions and knead 8 to 10 times on a floured surface. Put each portion into a greased loaf pan, and brush with olive oil. Cover with wax paper and allow to rise for about 4 to 5 hours or until doubled in size. The dough rises slowly; therefore, it may be allowed to rise all day. Preheat oven to 350°F. Uncover dough and bake 30 minutes or until golden brown. Remove from pans and cool before slicing.

Special Equipment Needed


This bread will freeze well.

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