INGREDIENTS

INSTRUCTIONS

NORMA WRENN
The night before (about 9 o'clock) empty all the starter into a large glass
or crock bowl. Add 1-1/4 cup warm water and 2 cups unsifted flour. Mix well
until smooth. Let stand overnight on counter with cloth cover. Put lid back
on jar and do not wash. Next morning put 1 cup starter back into jar. Pour
1/2 cup sugar over it. Recap jar and store in refrigerator. With remaining
starter in the bowl you will make the bread. To this starter add: 1/4 cup
oil, 2 tablespoons sugar, 2 teaspoons salt, 1-1/3 cup warm water, 1 package
dry yeast (optional) 5-1/2 to 6 cups flour. Mix in order given and add 2
cups flour at a time and get to the last 1-1/2 cups and keep on adding
flour and kneading until dough can be handled and not stick to hands. Pour
a little oil into the same bowl, turning the dough once so the top will be
oiled. Cover with cloth and let rise until double, (about noon). Pour dough
out on bread board and cut into 3 equal pieces. Then knead each piece and
squeeze out air, put into greased loaf pans. Cover with cloth and let rise
until double. Preheat oven o 350~ and bake 25 minutes, or until slightly
brown. Never cook longer than this as it will dry out. Turn bread out of
pans and turn right side up and butter each top. Cool slightly and put into
plastic bag, and freeze while still warm. You can use your starter forever
if you use it. Mine had been going 50 years. If you didn't want to make
bread once a week, at least work your starter, by doing the night before
thing, and the next morning when you fix your starter, throw away the rest.
DON'T USE AN ELECTRIC MIXER! Source: Taylor County Home Extension Clubs Pat
Chrane
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
12, 1998

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