Anonymous Fri Oct 07 16:42:49 2005

1-1/2 c Milk

2 tb Solid vegetable shortening

1-1/2 ts Salt

1 pk Dry yeast, dissolved in 1/4

-warm water

1 c Herman sourdough starter at

-room temperature

5 To 6 cups bread flour

makes two 9x5 inch loaves 1. In a wide saucepan, combine the milk, shortening, sugar,

and salt. Place over medium heat and stir until the shortening is melted. Transfer to a large

mixing bowl to cool. 2. When the mixture is barely warm to the touch, stir in the dissolved

yeast. Blend in the sourdough starter. Add 2 cups of the flour and beat with a spoon until

smooth. Gradually blend in additional flour until the dough becomes too difficult to stir. turn

out onto a floured surface and knead in as much of the remaining flour as necessary to

form a cohesive dough. Continue kneading in flour until the dough is soft yet no longer

sticks to the work surface. Transfer to a greased bowl and cover with a clean kitchen towel.

Set aside to rise until double in bulk. 3. Generously grease two 9x5 inch loaf pans. Punch

the dough down, then turn it out onto a floured surface. Shape it into 2 loaves and place

them in the prepared pans. Cover and set aside to rise. When double in bulk

, bake in a preheated 375 oven for 35 to 40 minutes, or until the crust is nicely browned.

Cool on a rack for 5 minutes, then turn out. Complete cooling on the rack.