Sourdough bread from katherine smith

2 loaves

Ingredients

Quantity Ingredient
1 cup Milk
⅓ cup Sugar
⅓ cup Shortening
1 teaspoon Salt
1 pack Yeast
2 tablespoons Lukewarm water
1½ cup Sourdough Starter; see recipes
5 cups Flour

Directions

Scald milk; add sugar, shortening and salt. Stir to melt sugar and shortening; cool to lukewarm. Dissolve yeast in warm water. Beat together cooled milk mixture, yeast, sourdough starter and 2 cups flour. Add remaining flour to make a stiff dough. Turn onto floured surface, knead 5-10 minutes, adding only enough flour to keep dough from sticking. Place in a greased bowl, turning to grease surface.

Let rise until double, about 1½ hours. Punch down. Let it rise again for about ½ an hour.

divide into 2 balls, cover with a towel and let rest 10 minutes.

Shape into 2 loaves and put each in a greased 9 x 5 x 3" pan. Let rise until doubled, about 1 hour. Bake in a preheated 400øF oven for about 40 minutes. Turn out and cool.

Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith

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