If I've said it once, I've said it, well, I've said it a lot.  I love bread.  If I were stranded on a desert island and could only take three food items they would be bread, fries, and chocolate.  What can I say?  I love my carbs.

I've made this particular bread a few times now and it is quickly becoming a family favorite.  The recipe makes 2-3 loaves and it rarely lasts us more than a day or two.  The "mama" referred to in the name of the recipe is not my mama.  It actually refers to Paula Deen's grandmother.  This is her recipe and you can find it in Paula's book Paula Deen's The Dean Family Cookbook.  

This bread is soft, but not squishy.  It's a bit tangy and oh so flavorful.  It's great by itself or with butter alone or with jam.  You can use it for sandwiches and it makes fantastic toast.  Unfortunately, it is not a recipe for the impatient.  It takes at least 2 days to make.  Yes...two days but it is oh so worth it!  

To begin, you have to make a starter that sits for 24 hours.  Once you make this, you only use a bit of it.  According to Paula if you keep feeding the remaining starter it will last for years.  The first time I made it the starter definitely did not last for years.  By the time I used it for my last loaf the dough barely rose (yeast is added only to the starter).  I ended up tossing it.  I just made some more so I'm not sure how long this batch will last.  A long time, I hope.

I do know how long the loaves last -- not long at all.  In fact, I only have a few slices left of my last batch.  I'm going to have to whip up some more soon.  

If you give this recipe I try, I promise it will not disappoint and you too will find yourself longing for it.  I just hope you remember to pack it when you head out to your own desert island.  

Enjoy!

Mama's Old-Fashioned White Bread

Starter:
2 1/4 teaspoons dry active yeast (or on 1/4-ounce package)
2 1/2 cups warm water
1/2 cup instant mashed potato flakes
1/2 cups sugar
2 teaspoons salt (since salt inhibits the growth of yeast, I left this out)

In a large bowl, dissolve the yeast in water.  Add the potato flakes, sugar and salt.  Stir to combine.  Cover loosely with plastic wrap and leave out at room temperature for 24 hours.


For the Bread:
1 cup starter (refrigerate remaining starter)
1 1/2 cups water
6 cups bread four (more or less, as needed)
1/2 cup corn oil (I've used olive or canola)
1/2 cup sugar (I usually use honey)
1 tablespoon salt (if you omit the salt in the starter, you may want to add a touch more here)

Mix the starter and the water together.  Add the flour,oil, sugar, and salt.  Knead once or twice in the bowl then turn out onto a lightly floured surface and knead until a stiff dough forms (add more flour by the quarter cupful if necessary).  Place the dough in a greased bowl.  Brush the top with more oil and cover loosely with plastic wrap.  Leave dough out at room temperature for 6-8 hours, until it has tripled in size.

Lightly grease three 9 X 5-inch bread pans.  Turn the dough out onto a lightly floured surface.  Divide into three equal pieces.  Knead each piece once or twice, form into a loaf, and place in the prepared pans.  Brush the tops with oil and cover loosely with plastic wrap.  Leave out at room temperature for 6-8 hours or until dough has again tripled in size.  The dough will be puffed over the tops of the pans.


Preheat the oven to 350 degrees.  Bake the loaves for 25-30 minutes or until an instant-read thermometer comes to 190 degrees.  (I always take my bread's temperature.  It's the most accurate way to make sure it's done.)  Gently turn out bread.  Allow to cool.  Cut into thick slices and serve.


To Feed Starter:  combine 1 cup water with 3/4 cup sugar and 3 tablespoons potato flakes and stir into the starter.  The starter will keep for years if you feed it regularly and keep it refrigerated.