Prairie Pioneer Two-Day Bread

I bought the book, Prairie Home Breads by Judith M. Fertig about a year ago.  I guess it is time I try some of the breads in her book.  The recipe called Prairie Pioneer Two-Day sounded interesting.  So I thought I would give it a try.  Only problem that she uses a starter that she creates using grated potatoes.  What the heck, I am always open to a challenge.  So I decided to give her starter a try.  Much to my surprise, it is a very active starter.  I will post the recipe for it shortly.  You could  probalby use any sourdough starter without any problems

You make up the sponge the night before and let it rise. The only difference in this bread is that you don't need a warm place to let it rise. I had my doubts but this morning the dough was ready to spill out of the bowl (a good sign!).

I love the way this dough feels - very silky (if bread dough can be silky). Very easy to work with!

The recipe:

Prairie Pioneer Two-Day Bread

2 cups Potato Yeast Starter
2 cups warm water

1 T honey

5 1/2 cups bread flour

Make the sponge by combining the starter, water and honey in a bowl (I used my Kitchen Aid mixer). Add flour 1 cup at a time until you get a manageable dough.

You can either knead this with your Kitchen Aid dough hook for 5 minutes or by hand for 8 minutes. I choose to knead by hand. Yes, a lot more work, but you have more control over the dough. This is a very sticky dough and does require more flour added.

Put the dough in a greased bowl covered with saran wrap. Let it rise at cool room temperature until doubled in bulk (I let it rise over night) - or let it rise 8 to 12 hours until it is doubled in bulk.

Punch down the dough - dust your countertop with flour. Split the dough into 2 balls and form into desired shape - I am using my bannetons to give my dough a round, spiral look. Let it rise in a warm place for about an hour.

Preheat the oven to 375 degrees. Bake the bread for 40 to 50 minutes until the loaves are golden brown. Remove from the oven and cool on a rack.

I will be popping my bread in the oven in the next 15 minutes, so we will see what happens!