1 1/2 c Milk -warm water
2 tb Solid vegetable shortening 1 c Herman sourdough starter at
1 1/2 ts Salt -room temperature
1 pk Dry yeast, dissolved in 1/4 5 To 6 cups bread flour
makes two 9×5 inch loaves
1. In a wide saucepan, combine the milk, shortening, sugar, and salt.
Place over medium heat and stir until the shortening is melted.
Transfer to a large mixing bowl to cool.
2. When the mixture is barely warm to the touch, stir in the
dissolved yeast. Blend in the sourdough starter. Add 2 cups of the
flour and beat with a spoon until smooth. Gradually blend in
additional flour until the dough becomes too difficult to stir. turn
out onto a floured surface and knead in as much of the remaining
flour as necessary to form a cohesive dough. Continue kneading in
flour until the dough is soft yet no longer sticks to the work
surface. Transfer to a greased bowl and cover with a clean kitchen
towel. Set aside to rise until double in bulk.
3. Generously grease two 9×5 inch loaf pans. Punch the dough down,
then turn it out onto a floured surface. Shape it into 2 loaves and
place them in the prepared pans. Cover and set aside to rise. When
double in bulk, bake in a preheated 375 oven for 35 to 40 minutes, or
until the crust is nicely browned. Cool on a rack for 5 minutes,
then turn out. Complete cooling on the rack.
Yields
95 servings
