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Farm Journal’s Sourdough White Bread

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CATEGORY CUISINE TAG YIELD
Dairy Breads 3 Servings

INGREDIENTS

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

INSTRUCTIONS

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
dissolved.
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
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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