MMMMM----- Meal-Master Recipe

      Title: Farm Journal's Sourdough White Bread
 Categories: Sourdough
      Yield: 3

      1 c  Sourdough starter
      2 c  Warm water
  2 1/2 c  Flour
      1 pk Active dry yeast
    1/4 c  Warm water
      1 c  Milk
      3 tb Sugar
      2 ts Salt
      3 tb Butter or margarine
      9 c  Flour
      1 tb Butter or margarine
     40    Minutes, or until loaves ar
           Golden brown and sound
           Hollow

  Makes 3 loaves. In a large glass, stoneware or plastic bowl, 
  using a wooden spoon, stir together starter, 2 c warm water and 2 
  1/2 c 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 T 
  butter until warm (105 - 115 F). Remove from heat, stir in yeast 
  mixture. Stir yeast mixture into starter mixture. Stir in 2 1/2 c 
  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 when tapped. Immediately 
  remove from pans. Brush tops of hot loaves with melted butter. 
  Cool on racks.

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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