Sheepherder'S Bread

• 1 3/4 c. bread or all-purpose flour
• 1 Tbsp. each salt and pepper
• 1 pkg. dry yeast
• 2 1/2 c. warm water (105~ to 115~)
• 1 1/2 c. Sheepherder's Starter
• 5 to 6 c. flour
• 3 Tbsp. sugar
• 2 tsp. salt
• 1 pkg. dry yeast
• 1/2 c. nonfat dry milk
• 1 c. hot tap water (120~ to 130~)
• 2 Tbsp. margarine (room temperature)

1. Stir together 1 cup flour, sugar, salt, yeast and milk.
2. Pour in water to moisten dry ingredients. Add margarine and starter. Beat with electric mixer at medium speed 2 minutes.
3. Add 2 cups flour, 1/2 cup at a time. Beat 2 minutes at high speed.
4. Stop the mixer.
5. Stir in additional flour, 1/2 cup at a time.
6. If still too sticky, add 1/4 cup extra flour.
7. Knead 8 minutes or until smooth and elastic.
8. If sticks, sprinkle with a little flour.

bread, salt, yeast, warm water, starter, flour, sugar, salt, yeast, nonfat dry milk, water, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=178040 (may not work)