Sourdough White Bread, 1968

• 5 1/2 cups warm water
• 1 1/2 cup sourdough batter; proofed
• 1/3 cup butter or oil
• 5 lb white flour; less 1/2 lb
• 2/3 oz instant yeast
• 1/2 lb wheat, cracked
• 1 cup powdered milk
• 1/4 cup sugar
• 2 tablespoon salt

To the water in oiled doughpail add remaining ingredients. Stir for 3 minutes. Let rise to double (about 2 hours), knock down, scale 2 1/4 lbs, rest 10 minutes, roll to flatten and remove bubbles. Shape, let rise in greased pans until double (about 1 1/2 hrs). Brush top with water, slash with razor blade. Bake in pre-heated 400degree oven for 15 min, lower to 350 degrees for additional 20 min. Remove from pan, rack, brush top with butter before allowing to cool.

SOURDOUGH BATTER (prepare night before!)

1/2c starter 1 c warm water 1/2 tsp sugar 1 1/4 cups flour Beat 2 minutes. Let rise in a warm place, covered with a towel. mod 11/99 , 9/82 (RETURN 1/2 CUP TO STARTER JAR BEFORE USING)

Yield: 4 large loaves

From: Simon Kleeger