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1 cup sourdough starter
2 cups loukewarm water
2 1/2 cups all-purpose flour
1
cup milk
3 tablespoons butter or margarine, softened
3 tablespoons sugar
2 teaspoons slat
1 pkg. dry yeast
1/4
cup warm water (110f)
6 - 12 cups all-purpose flour
1 teaspoon baking soda
cooking oil.
Measure starter
into large bowl.
Add 2 cups lukewarm water and 2 1/2 cups flour. Mix well. Let stand, covered, in warm
place overnight.
The next morniing heat milk; then stir in butter or margarine, 2 toblespoons sugar and 1 teaspoon
salt. Cool to lukewarm. Sprinkle yeast over 1/4 cup warm water. Let stand 5 minutes. Stir yeast into
cooled milk mixture. Add to starter mixture. Beat until well mixed. Beat in 2 cups flour until batter is
smooth. Mix baking soda with remaining tablespoons of sugar and teaspoon of salt. Sift evenly over dough and stir
gently to mix well. Cover with a cloth. Set in warm place free from drafts and let rise 30 to 40 minutes or until
almost doubled in size. Mix dough and gradually beat in rest of the flour until dough is stiff enough to clean sides
of bowl. Turn out onto floured surface adn knead about 5 minutes or until smooth and elastic, adding more flour if necessary.
Divied dough in half. Let rest, covered, for 10 minutes. Grease 2 loaf pans. Shape loawes and place in pans.
Brush tops lightly with cooking oil. Let rise aboaut 1 hour until dough has risen to top of pans. Bake at 375
for 50 minutes or until done. Makes 2 loaves
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