Herman sourdough white bread

Yield: 4 servings

Measure Ingredient
2 cups Herman Starter
1 pack Dry yeast
⅓ cup Warm water
2 cups Herman Starter
2 cups Hot water
6 tablespoons Shortening
4 teaspoons Salt
10 cups All-purpose or bread flour

Combine yeast, ⅓ cup water and ⅓ cup sugar in small bowl. Set aside to rise. In large mixing bowl (not metal) combine hot water, shortening, salt and 2 cups of the flour. Cool to point where dough against the wrist feels slightly warm. Add yeast mixture and the Herman Starter. Gradually stir in the rest of the flour until thick enough to knead on floured board. Knead 12 minutes. Place in greased bowl, turn to grease all sides, cover and let rise until doubled (approximately 2 hours). Punch down and knead 2 minutes. Cover and let rise again until doubled. Knead down and cut into 4 equal sections. Cover and let rest 10 minutes. Mold into loaves and place in 4 greased pans, cover and let raise until doubled (or until loaf is near the size you wish the finished loaf to be).

Preheat oven to 425 degrees and then turn down to 400 degrees when you put loaves into the oven. Bake 40 to 45 minutes for loaves. For rolls bake 20 to 25 minutes. Double freezer wrap extra loaves and freeze.

This note accompanied the recipe: This is the best white bread we know of to date. Keeps very well and toasts beautifully. We sometimes start this bread after the evening meal. Punch it down before going to bed. Finish as per recipe in the morning.

Typed by Jan Gordon, Posted by Vince Gordon, Intercook, 5/93 Submitted By FRAN MCGEE On 10-22-94

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