Sourdough Bread

• 1 c. milk, scalded
• 1/4 c. shortening
• 2 Tbsp. sugar
• 6 c. all-purpose flour, divided
• 1 Tbsp. salt
• 2 pkg. dry yeast
• 1 c. sourdough starter

1. Combine scalded milk, shortening and sugar.
2. Stir until sugar is dissolved; cool to lukewarm, 105u0b0 to 115u0b0.
3. Combine 3 cups flour and salt in a large bowl.
4. Make a well in the center.
5. Add yeast, sourdough starter and milk mixture.
6. Beat with an electric mixer until mixture is smooth.
7. Cover and let rise in a warm place, 85u0b0, free from drafts, 50 to 60 minutes or until doubled in bulk.
8. Punch dough down and gradually work in remaining 3 cups of flour to make soft dough.
9. Divide dough in half and roll each half into an 8 x 6-inch rectangle.
10. Starting at widest end, roll up jelly roll fashion.
11. Fold under ends and place in two well-greased 9 x 5 x 3-inch loaf pans.
12. Cover and let rise in a warm place, free from drafts, 1 hour and 30 minutes or until doubled in bulk. Bake at 350u0b0 for 40 minutes or until loaves sound hollow when tapped.
13. Yields 2 loaves.

milk, shortening, sugar, allpurpose flour, salt, yeast, sourdough starter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457519 (may not work)