| Sourdough White Bread
1 cup of starter
2 tablespoons of sugar
2-3 cups of flour
1/2 cup of milk or water
2 tablespoons of shortening
1 tablespoon of dry yeast (opt.) |
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Scald milk; add sugar and shortening and stir. Cool mixture to lukewarm. If you are using yeast as I do to hurry the process of rising, add it to the milk mixture and stir; allow a minute for it to dissolve. Add starter and stir in flour. Put on floured board, knead for 10 to 12 minutes, until dough is satiny and shiny. Put into greased bowl, brush top lightly with melted butter. Cover with cloth and let stand in warm place 1 to 2 hours until doubled. (If you are using yeast this time will be shorter.) Punch down dough and let it rise again about 30 minutes. Punch down and let rest 10 minutes. Shape into loaves. Put loaves in small greased loaf pans and let stand until doubled. Bake 30 to 40 minutes at 400ºF. Remove immediately from pans and butter crust.
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