Amish Bread Recipe

In a large jar, combine the yeast, sugar, instant potatoes and warm water.  Stir to combine and let sit on the counter for 8-10 hours. Cover with the "holy" lid and refrigerate

Every 3-8 days add the additional sugar, instant potatoes and warm water to the starter.  Stir the starter and let it sit on the counter for 8-10 hours. Cover and refrigerate. 

Feed the starter 3-4 times before making the bread.

In a large bowl or stand mixer, combine the bread flour, sugar (if using), salt, starter, canola oil and water. Mix until well combined. Shape into a round.

Lightly oil a large bowl.  Transfer the dough to the bowl and lightly brush with oil over the top.  Cover with a piece of wax paper and a dish towel. Let rise between 8-10 hours (or overnight).  

Spray three 8 x 4 1/2" loaf pans  loaf pans with vegetable spray. Divide the dough between the pans.  Brush the tops of the loaves lightly with olive oil.  Cover with wax paper and towel to rise for another 8 hours.

Preheat the oven to 350°.  Bake the bread for 30-35 minutes or until cooked through with a golden crust. Note: larger pans will require more bake time -- 9 x 5 should be 40-45 minutes and if you're using a pie plate for a boule-style loaf, I advise using a glass one so that you can peak at the bottom of the loaf to judge the doneness by how brown it is -- it should be a very light brown color and depending on how much dough you place in the pan, could take 40-55 minutes.

Wrap up a loaf of the sourdough bread as a gift.  Transfer 1 cup of the starter to a canning jar along with a copy of the recipe for the recipient.  Arrange in a  basket for a friend who likes to bake.