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Ingredients Jump to Instructions ↓

  1. 1 cup Sourdough starter

  2. 2 cups Warm water (105 - 115 F)

  3. 2 1/2 cup Sifted flour

  4. 1 pack Active dry yeast

  5. cup Warm water (105 - 115 F)

  6. 1 cup Milk

  7. 3 tablespoons Sugar

  8. 2 teaspoons Salt

  9. 3 tablespoons Butter or margarine

  10. 9 cups Sifted flour

  11. 1 tablespoon Butter or margarine, melted

Instructions Jump to Ingredients ↑

  1. Makes 3 loaves.

  2. In a large glass, stoneware or plastic bowl, using a wooden spoon, stir together starter, 2 c warm water and 2½ c flour until well blended. Cover loosely with plastic wrap. Let stand in a warm place (85 F) at least 12 hours.

  3. In a small bowl, sprinkle yeast over ¼ c warm water; stir until dissolved.

  4. 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.

  5. Stir yeast mixture into starter mixture. Stir in 2 ½ 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.

  6. 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.

  7. Divide dough into thirds, cover and let rest 10 minutes.

  8. Shape each third into a loaf. Place each into a greased 8 ½ x 4 ½ x 2 ½ loaf pan. Cover and let rise until doubled, about 45 minutes to one hour.

  9. Bake in 375 F oven 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans. Brush tops of hot loaves with melted butter. Cool on racks.

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