Four-way sweet bread dough

6 Servings

Ingredients

Quantity Ingredient
2 cups Starter *
4 To 6 egg yolks plus warm water to make 2 cups
1½ cup Cold water
1½ cup White flour
½ cup Sugar
3 cups White flour
½ cup Warm water
½ cup Soft lard
1 teaspoon Sugar
1½ teaspoon Salt
1 pack Dry yeast
5 cups White flour
1 cup Dried skim milk powder
½ teaspoon Ginger

Directions

*Use Grated Raw Potato Starter

Empty starter from glass jar into large mixing bowl (do not use metal or plastic). Add 1-½ cups cold water and 1-½ cups white flour.

Beat thoroughly. Cover tightly (clinging transparent wrap is good) and set in warm place (about 80) overnight. Wash and scald starter jar and lid. Allow to air out overnight. In the morning stir the starter thoroughly. Pour off 2 cups and set aside. Pour remaining 2 cups into glass jar, cover and return to refrigerator. Mix the ½ cup warm water, 1 tsp. sugar, ½ tsp. ginger and 1 pkg. yeast. Set in warm place until foaming nicely. Pour the 2 cups reserved starter into mixing bowl. Add 1 cup dried skim milk. Beat the egg yolks (the more yolks the more tender and flaky the texture) in a measuring cup and add enough warm water to make 2 cups. Add to the starter mixture with ½ cups sugar and 3 cups white flour. Beat well. Add the dry yeast mixture as soon as it is ready and beat thoroughly. Add ½ cups soft lard, 1-½ tsp. salt and 3 cups white flour. Stir until the dough clears the bowl. Spread the remaining 2 cups white flour on the pastry board. Turn out dough and knead thoroughly using a little more flour if necessary to make a smooth nonsticky but not to stiff dough. Return to the bowl. Grease top of dough, cover and set in warm place to rise. When light turn out dough and knead well. Divide into four even portions to make up in the following ways: Old World Lemon Cookies, Grenadine Slices, Cardamom Rolls and Raisin Log. (If fillings have been prepared ahead of time and the other ingredients needed set out while the dough is rising it will take only about 20 minutes to get all of these made up and into the pans. If they are made in order listed they will be ready for oven at spaced intervals.) From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett

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