Sourdough bread from katherine smith
2 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| ⅓ | cup | Sugar |
| ⅓ | cup | Shortening |
| 1 | teaspoon | Salt |
| 1 | pack | Yeast |
| 2 | tablespoons | Lukewarm water |
| 1½ | cup | Sourdough Starter; see recipes |
| 5 | cups | Flour |
Directions
Scald milk; add sugar, shortening and salt. Stir to melt sugar and shortening; cool to lukewarm. Dissolve yeast in warm water. Beat together cooled milk mixture, yeast, sourdough starter and 2 cups flour. Add remaining flour to make a stiff dough. Turn onto floured surface, knead 5-10 minutes, adding only enough flour to keep dough from sticking. Place in a greased bowl, turning to grease surface.
Let rise until double, about 1½ hours. Punch down. Let it rise again for about ½ an hour.
divide into 2 balls, cover with a towel and let rest 10 minutes.
Shape into 2 loaves and put each in a greased 9 x 5 x 3" pan. Let rise until doubled, about 1 hour. Bake in a preheated 400øF oven for about 40 minutes. Turn out and cool.
Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith