Farm journal's sourdough white bread
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sourdough starter |
| 2 | cups | Warm water (105 - 115 F) |
| 2½ | cup | Sifted flour |
| 1 | pack | Active dry yeast |
| ¼ | cup | Warm water (105 - 115 F) |
| 1 | cup | Milk |
| 3 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| 3 | tablespoons | Butter or margarine |
| 9 | cups | Sifted flour |
| 1 | tablespoon | Butter or margarine, melted |
Directions
Makes 3 loaves.
In a large glass, stoneware or plastic bowl, using a wooden spoon, stir together starter, 2 c warm water and 2½ c flour until well blended. Cover loosely with plastic wrap. Let stand in a warm place (85 F) at least 12 hours.
In a small bowl, sprinkle yeast over ¼ c warm water; stir until dissolved.
In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 T butter until warm (105 - 115 F). Remove from heat, stir in yeast mixture.
Stir yeast mixture into starter mixture. Stir in 2 ½ c 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 ½ x 4 ½ x 2 ½ 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.