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FARM JOURNAL'S SOURDOUGH WHITE BREAD




Source of Recipe


the web


List of Ingredients




1 c Sourdough starter
2 c Warm water (105 - 115 F)
2 1/2 c Sifted flour
1 pk Active dry yeast
1/4 c Warm water (105 - 115 F)
1 c Milk
3 tb Sugar
2 ts Salt
3 tb Butter or margarine
8 1/2 To 9 1/2 c sifted flour
1 tb Butter or margarine, melted

Recipe



Makes 3 loaves.

In a large glass, stoneware or plastic bowl, using a
wooden spoon, stir together starter, 2 cups warm water
and 2 1/2 cups flour until well blended. Cover
loosely with plastic wrap. Let stand in a warm place
(85ø 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 Tbsp butter until warm (105 - 115ø F).
Remove from heat, stir in yeast mixture.

Stir yeast mixture into starter mixture. Stir in 2
1/2 cups 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.