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1 cup sourdough starter
2 cups lukewarm water
2 1/2 cups all-purpose flour
1 cup milk
3 tablespoons butter
or margarine, softened
3 tablespoons sugar
2 teaspoons salt
1 pkg. dry yeast
1/4 cup warm water (110 F
)
6 12 cups all-purpose flour
1 teaspoon baking soda
cooking oil
Measure starter into large bowl.
Add 2 cups lukewarm water and 2 1/2 cups flour.
Mix well.
Let stand, covered, in warm place overnight.
The next morning heat milk; then stir in butter or margarine, 2 tablespoons sugar and 1 teaspoon salt.
Cool
to lukewarm.
Sprinkle yeast over 1/4 cup warm water.
Let stand 5 minutes.
Stir yeast into cooled
milk mixture.
Add to starter mixture.
Beat until well mixed.
Beat in 2 cups flour until batter
is smooth.
Mix baking soda with remaining tablespoons of sugar and teaspoon of salt.
Sift evenly over
dough and stir gently to mix well.
Cover with a cloth.
Set in warm place free from drafts and let rise
30 to 40 minutes or until almost doubled in size.
Mix dough and gradually beat in rest of the flour until dough
is stiff enough to clean sides of bowl.
Turn out onto floured surface and knead about 5 minutes or until smooth
and elastic, adding more flour if necessary.
Divide dough in half.
Let rest, covered, for 10 minutes.
Grease 2 loaf pans.
Shape loaves and place in pans.
Brush tops lightly with cooking oil.
Lt rise about 1 hour until dough has risen to top of pans.
Bake at 375 for 50 minutes or until done.
Makes
2 loaves
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