farm journal's sourdough white bread

Makes 3 loaves.

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.

In a small bowl, sprinkle yeast over ¼ 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 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.

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 ½ x 4 ½ x 2 ½ loaf pan. Cover and let rise until doubled, about 45 minutes to one hour.

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.