Sourdough Bread

1. 1

   Combine scalded milk, shortening and sugar.

2. 2

   Stir until sugar is dissolved; cool to lukewarm, 105u00b0 to 115u00b0.

3. 3

   Combine 3 cups flour and salt in a large bowl.

4. 4

   Make a well in the center.

5. 5

   Add yeast, sourdough starter and milk mixture.

6. 6

   Beat with an electric mixer until mixture is smooth.

7. 7

   Cover and let rise in a warm place, 85u00b0, free from drafts, 50 to 60 minutes or until doubled in bulk.

8. 8

   Punch dough down and gradually work in remaining 3 cups of flour to make soft dough.

9. 9

   Divide dough in half and roll each half into an 8 x 6-inch rectangle.

10. 10

    Starting at widest end, roll up jelly roll fashion.

11. 11

    Fold under ends and place in two well-greased 9 x 5 x 3-inch loaf pans.

12. 12

    Cover and let rise in a warm place, free from drafts, 1 hour and 30 minutes or until doubled in bulk. Bake at 350u00b0 for 40 minutes or until loaves sound hollow when tapped.

13. 13

    Yields 2 loaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.