MMMMM----- Meal-Master Recipe

      Title: Rose Lane White Bread (With Starter)
 Categories: Sourdough
      Yield: 3

      2 c  Warm water
      1 c  Starter
    1/2 c  Sugar
      3 c  Flour
    1/2 ts Ginger
      2 ts Warm water
      2 tb Sugar
  1 1/2 ts Salt
      4 tb Soft lard
      4 c  Flour

  Combine the first 4 ingredients, beat thoroughly, and let stand 
  in a comfortably warm place, tightly covered, overnight or for 
  several hours until very spongy and light. (I set the covered 
  bowl back of the pilot light on the gas stove.) When the sponge 
  is ready, add 1/2 teaspoon ginger dissolved in 2 teaspoons warm 
  water, 2 tablespoons sugar, 1 1/2 teaspoons salt, 4 tablespoons 
  soft lard, and 3 cups flour. Stir until the dough clears the 
  bowl. Spread the remaining 1 cup flour on the pastry board, turn 
  out the dough and knead for several minutes, using more flour if 
  necessary to make a smooth elastic dough. (Since the yeast has 
  had two rising periods, once as a starter and once as a sponge, 
  it can now be shaped and placed in the pans, or it can be given 
  an additional rising period before shaping. I prefer the latter 
  method which gives a more even texture.) Divide into portions, 
  shape as desired, place in greased pans, brush tops of loaves or 
  rolls with butter, cover, and allow to stand in a warm place 
  until double in bulk. Bake in oven preheated to 350 degrees F. 
  for about 45 minutes. This recipe will make 3 medium loaves. 
  About 10 minutes before the end of the baking period brush tops 
  of loaves with butter or milk. (Now you have a loaf of real show 
  bread if you have been patient in allowing sufficient time for 
  the rising periods, and have kept the dough uniformly warm. This 
  bread made with Starter and water has a velvety soft crumb that a 
  loaf of milk bread never attains; the crust is delicately crisp 
  but does not crumble badly in slicing, and it has an allover, 
  even bisque shade when properly baked, with no cracks, no 
  too-brown spots, or toughness. It will keep fresh much longer and 
  toasts beautifully. From this recipe I like to make 1 loaf, 8 
  large hamburger buns, and 24 Dutch Strickle Buns.) 
  
  Source: Favorite Breads from Rose Lane Farm 
  
  Palate-pleasing recipe above typed in MM format by Iris Grayson. 
  From: Iris Grayson Date: 19 Feb 96

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

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