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| RECIPE FOR FARM JOURNAL'S SOURDOUGH WHITE BREAD |
Title: Farm Journal's Sourdough White Bread
Serves: 3
Ingredients:
| 1.00 | c | Sourdough starter | | 2.00 | c | Warm water (105 - 115 F) | | 2.50 | c | Sifted flour | | 1.00 | pk | Active dry yeast | | 0.25 | c | Warm water (105 - 115 F) | | 1.00 | c | Milk | | 3.00 | tb | Sugar | | 2.00 | ts | Salt | | 3.00 | tb | Butter or margarine | | 9.00 | c | Sifted flour | | 1.00 | tb | Butter or margarine, melted |
Instructions:
Makes 3 loaves.
In a large glass, stoneware or plastic bowl, using a wooden spoon, stir together starter, 2 c warm water and 2 1/2 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 1/4 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 1/2 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 1/2 x 4 1/2 x 2 1/2 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.
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