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Print this Recipe    4h Champion Bread

4-H CHAMPION BREAD - SOURDOUGH VERSION
Makes 4 loaves

3 cups expanded sourdough starter
3 1/3 cups lukewarm water, beer or buttermilk, at room temperature
1/4 cup + 2 tablespoons sugar
2 tablespoons salt
4 1/2 tablespoons margarine, melted
9-10 cups flour

Mix sourdough, water, sugar, salt, and margarine. Add 5 cups flour
and beat until smooth. Let stand 15 minutes. Add flour to make
a soft dough. Knead, adding flour, until dough is no longer sticky.
Place dough in large bowl. Cover with a dish towel. Let rise
until double in volume. Knead down and divide into fourths. Let
stand 15-30 minutes. Shape into loaves and place into greased and
floured one-pound loaf pans. Let rise until 3/4 inch over top of
pan. Bake at 350F for 40 min.

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