How many of you have someone in your family that could cook mud and it would still come out tasting heavenly?  Well, I know more than one, but I must say that the absolute queen of cooking in my family is Maggie, my mother-in-law.  Maggie (Mimi) cooks southern-style, and all from scratch.  She gets up every morning and cooks home-made biscuits, eggs and grits for her husband Ben.  She then cooks lunch, and it's not the sandwiches I prepare for my family either, oh no...Ben gets the good stuff!  And let's not forget home-made dinner and dessert.

Each time we go to Tennessee to see Ben and Maggie, the kids ask the same question, "Is Mimi making bread?"  The bread they are referring to is Mimi's sour dough bread.  It is one of those breads that require a starter recipe that you "feed" until it is ready to make.  Mimi serves it hot with her home-made strawberry jam...it's simply amazing! 

We've only been to see her one time that she didn't have bread waiting...after that one time, she decided she would never again be without bread when Hayden and Holden show up.  Their disappointment was just too much, I guess!

Each time we leave, Maggie sends a couple of loaves home with us.  Eventually, the boys decided that was not enough and I needed to bake some too.  Since it takes about ten days before it is ready, I figured I had better get started...before they ran out of the bread Mimi had sent.

Before this, the only other time I had even tried making bread was when my parents bought me a bread machine.  The machine came with several bags of bread mix that only required water.  Once I ran out of mix...well, my bread making days were over.   

So, as I prepared to mix up some "starter" for the sour dough bread, I went through the cabinets to see what I had and what I needed to purchase.  To my surprise, I had it all...even the dry yeast.  I remember looking at the yeast and thinking, 'how did that get there?'  But there it was, so all was good.

I followed the directions and mixed up my starter dough.  After following the (rather confusing) directions, I was ready to feed the mixture and waited for it to become "bubbly."  Nothing happened.  So, I continued on and on with the directions.  Well, to make what was a very long, stressful story short; the surprise yeast must have been in the cabinet for a very long time because it was bad and didn't "bubble!" 

You guessed it...I had to throw it all out and start over.  And yes, we ran out of bread before mine was ready...but...when I finally figured it all out, it was wonderful!  So, if you are brave and want to tackle trying Mimi's sour dough bread...here you go:

Mimi's Sour Dough Bread

Sour Dough Starter:

• 1 pkg. dry yeast
• 1/2 c. lukewarm water
• 2 tbsp. sugar
• 2 c. warm water
• 2 1/2 tsp. all-purpose flour

Mix yeast with 1/2 c. warm water.  Mix sugar with 2 c. warm water and flour.  Add yeast mixture.  Let set in glass jar (covered with cloth) for 5 days.

Sour Dough Potato Feed:

Put the initial sour dough starter (above) in refrigerator for 3 to 5 days.  Take our and feed with this mixture:

• 3/4 c. sugar
• 3 tbsp. instant potatoes
• 1 c. warm water

Mix well and add one cup to starter.  Let starter stand out of the refrigerator all day (8 - 12 hours) or until very bubbly.  Remove 1 cup to make bread and return remaining to the refrigerator.  Keep in refrigerator 3 to 5 days and feed again.  If not making bread after feeding starter, throw away 1 cup.  If may be fed 2 to 3 times before using for any bread. This is to avoid depleting your starter.

Sour Dough Bread:

• 1/2 c. sugar
• 1/2 c. corn oil
• 1 c. potato fed starter
• 1 1/2 c. warm water
• 6 c. white bread
• 1/2 tsp. yeast

In a large bowl blend sugar, oil, salt, potato starter, water and flour.  This makes a stiff batter.  Grease another bowl, add dough and turn it over so it is greased on all sides.  Lightly cover with foil and let stand overnight.  (do not refrigerate)

Next morning, punch down the dough.  Knead a little.  Divide into 3 parts and knead each part 8 to 10 times on a floured board.  Put into a greased loaf pan and brush with oil.  Cover with waxed paper or tea towel.  Let rise until double, 4 to 5 hours or all day, since the dough rises very slowly.

Uncover dough and bake in a 350 degree oven for 30 to 35 minutes or until bread tests done.  Remove from pan and brush with butter.  Cool on rack.  Wrap well and store.  Refrigerate.  Bread may be frozen.