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Farm Journal's Sourdough White Bread

Ingredients & Directions

1 c Sourdough starter
2 c Warm water (105 – 115 F)
2 1/2 c Sifted flour
1 pk Active dry yeast
1/4 c Warm water (105 – 115 F)
1 c Milk
3 tb Sugar
2 ts Salt
3 tb Butter or margarine
8 1/2 To 9 1/2 c sifted flour
1 tb Butter or margarine, melted

Makes 3 loaves.

In a large glass, stoneware or plastic bowl, using a wooden spoon, stir
together starter, 2 cups warm water and 2 1/2 cups 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 1/4 c warm water; stir until

In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 Tbsp butter
until warm (105 – 115 F). Remove from heat, stir in yeast mixture.

Stir yeast mixture into starter mixture. Stir in 2 1/2 cups 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 1/2 x 4 1/2 x 2
1/2 loaf pan. Cover and let rise until doubled, about 45 minutes to one

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.

3 Servings

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