Sour Dough Bread

 


SOURBREAD DOUGH

 

PUT STARTER IN LARGE BOWL, ADD 2 1/2 C. WARM WATER, 4 TBL. SUGAR, AND 4 C. FLOUR.MIX WELL AND LET STNAD OVERNIGHT AT ROOM TEMPERATURE. COVER WITH OIECE OF WAXED PAPER AND CUP TOWEL. NEXT MORNING, REMOVE 1 1/2 C. OF THIS MIXTURE; PLACE IN JAR OR PLASTIC CONTAINER(DO NOT USE METAL CONTAINER OR SPOONS). ADD 3 TBL. SUGAR ON TOP OF THIS MIXTURE AND REFRIGERATE FOR FUTURE USE. TO THE REMAINDER, ADD 3 TBL. SUGAR, 2 TBL. MELTED SHORTENING OR WESSON OIL, 3 TBL. POWERED MILK AND 2 TSP. SALT. MIX INGREDIENTS AND ADD 2 C. FLOR. WHEN  SMOOTH, ADD 2 MORE C. FLOUR. KNEAD LIGHTLY, COVER AND LET RISE TO DOUBLE VOLUME. MAKE INTO LOAVES,PLACE IN WELL-GREASED PANS AND LET RISE TO DOUBLE. PREHEAT OVEN TO 400 DEGREES, BAKE 10 MIN. REDUCE HEAT TO 350-375 DEGREES AND BAKE ANOTHER 30 TO 40 MIN. IF IT BROWNS TOO QUICKLY, PLACE A SHEET OF FOIL ON TOP. WHEN DONE ROMOVE TO COOLING ROACKS AND BUTTER TOP CRUSTS.