Herman Starter White Bread

Ingredients

1 1/2 cup milk 2 tbsp solid vegetable shortening 1 1/2 tsp salt 1 package dry yeast, dissolved in 1/4 warm wa, ter 1 cup herman sourdough starter at room te, mperature 5 to 6 cups bread flour	Advertisements

Preparation
 
makes two 9x5 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 9x5 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.

 

 
Servings: 95

 

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