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1
Starter Batter: Dissolve 1 package yeast in 1/2 c. hot water.
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2
Stir in lukewarm water, flour, and sugar.
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3
Beat till smooth.
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4
Cover with cheese cloth.
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5
Let stand at room temperature 5 - 10 days, stirring 2 or possibly 3 times a day.
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6
Should smell yeasty, not sour.
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Cover and chill till use.
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8
To keep starter, add in 3/4 c. water, 3/4 c. flour, and 1 tsp.
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sugar to leftover starter.
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10
Let stand at room temperature till bubbly and well fermented - at least one day.
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11
Store in the refrigerator.
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12
If not used in 10 days, add in 1 tsp.
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sugar.
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14
Bread: In large bowl, soften yeast in hot water (110 degrees).
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15
Blend in starter batter, salt, and sugar.
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Add in 2 1/2 c. flour.
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Beat 3-4 min.
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18
Cover.
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19
Let rise till double (about 1 1/2 hrs).
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20
Mix soda with 2 1/2 c. flour.
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Stir into dough.
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Add in sufficient additional flour to make a stiff dough.
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Turn out on lightly floured surface.
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Knead 5 to 7 min.
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25
Divide dough in half.
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Cover and let rest 10 min.
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27
Shape into 2 rounds or possibly oval loaves.
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Place on lightly greased baking sheet.
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29
With sharp knife, make diagonal gashes across top.
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30
Let rise till double (1 1/2 hrs).
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31
Bake at 400 degrees for 35 to 40 min.
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32
Brush with butter.
