(Slice this and place it in the toaster, butter it, and put jelly on it. Your gums will slap your face silly.)
1 cup sourdough starter
2 cups lukewarm water
2 ½ cups all-purpose flour
1 cup milk
3 tablesp butter or margarine, softened
3 tablesp sugar
2 teasp salt
1 pkg dry yeast
1/4 cup warm water
6 ½ cups all-purpose flour
1 teasp baking soda
cooking oil
Measure starter into large bowl. Add 2 cups lukewarm water and 2 ½ cups flour. Mix well. Let stand, covered in warm place overnight. The next morning, heat milk; then stir in butter or margarine, 2 tablesp sugar and 1 tesap salt. Cook to lukewarm. Sprinkle yeast over 1/4 cup warm water. Let stand 5 minutes. Stir yease into cooled milk mixture. Mix baking soda with remaiing tablespoon of sugar and teasp salt. Sift evenly over dough and stir gently to mix well. Cover with a cloth. Set in warm place free from drafts and let rise 30 to 40 minutes or until almost double in size. Mix dough and gradually beat in rest of the flour until dough is stiff enough to clean sides of bowl. (It may not take all the flour.) Turn out onto floured surface and knead about 5 minutes or until smooth and elastic, adding more flour if necessary. Divide dough in half. Let rest, covered for 10 miutes. Grease 2 loaf pans. Shape loaves and place in pans. Brush tops lightly with cooking oil. Let rise about 1 hour until dough has risen to top of pans. Bake at 375 F (191 C) for 50 minutes or until done.
HINT: I use large pans- will try to put picture here. When forming the loaves, take one half of the dough, using your hands, make a rectangle longer than wide. Fold one end to the middle, then do same with the other. Fold under the ends and place seam side down in pan.
