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1 c Sourdough starter 3 tb Sugar
2 c Warm water (105 – 115 F) 2 ts Salt
2 1/2 c Sifted flour 3 tb Butter or margarine
1 pk Active dry yeast 9 c Sifted flour
1/4 c Warm water (105 – 115 F) 1 tb Butter or margarine, melted
1 c Milk
Makes 3 loaves.
In a large glass, stoneware or plastic bowl, using a wooden spoon,
stir together starter, 2 c warm water and 2 1/2 c flour until well
blended. Cover loosely with plastic wrap. Let stand in a warm place
(85 F) at least 12 hours.
In a small bowl, sprinkle yeast over 1/4 c warm water; stir until
dissolved.
In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 T
butter until warm (105 – 115 F). Remove from heat, stir in yeast
mixture.
Stir yeast mixture into starter mixture. Stir in 2 1/2 c flour until
well blended. Cover loosly with plastic wrap. Let rise in a warm
place until almost doubled, about 45 minutes to one hour.
Stir down batter, Gradually stir in enough additional flour to make a
soft dough, Turn out dough onto lightly floured surface, knead until
smooth and elastic, about 5 to 7 minutes.
Divide dough into thirds, cover and let rest 10 minutes.
Shape each third into a loaf. Place each into a greased 8 1/2 x 4
1/2 x 2 1/2 loaf pan. Cover and let rise until doubled, about 45
minutes to one hour.
Bake in 375 F oven 40 minutes, or until loaves are golden brown and
sound hollow when tapped. Immediately remove from pans. Brush tops
of hot loaves with melted butter. Cool on racks.
Yields
3 servings
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