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LOCATION: Recipes >> Breads Sourdough >> Friendship Bread 13

Print this Recipe    Friendship Bread 13

Herman/Friendship White Bread

1 1/2 cup milk
2 tablespoon solid vegetable shortening
1 1/2 teaspoon salt
1 pkg dry yeast, dissolved in 1/4 warm water
1 cup herman/friendship sourdough starter at room temperature
5 to 6 cups bread flour

In a wide saucepan, combine the milk, shortening, sugar, and salt.
Place over medium heat and stir until the shortening is melted.
Transfer to a large mixing bowl to cool.

When the mixture is barely warm to the touch, stir in the dissolved
yeast. Blend in the sourdough starter. Add 2 cups of the flour
and beat with a spoon until smooth. Gradually blend in additional
flour until the dough becomes too difficult to stir. turn out onto
a floured surface and knead in as much of the remaining flour as
necessary to form a cohesive dough. Continue kneading in flour
until the dough is soft yet no longer sticks to the work surface.
Transfer to a greased bowl and cover with a clean kitchen towel.
Set aside to rise until double in bulk.

Generously grease two 9x5 inch loaf pans. Punch the dough down,
then turn it out onto a floured surface. Shape it into 2 loaves
and place them in the prepared pans. Cover and set aside to rise.
When double in bulk, bake in a preheated 375 oven for 35 to 40
minutes, or until the crust is nicely browned. Cool on a rack for
5 minutes, then turn out. Complete cooling on the rack.


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