SOURDOUGH BREAD

STARTER:

2 cups Southern Biscuit® All-Purpose Flour

1 pkg. dry yeast

1 Tbls. sugar

2 1/2 cups warm water

1 Tbls. salt


1. Combine dry ingredients in a bowl

2. Add warm water gradually and beat for 2 minutes at medium speed.

3. Cover, let stand for 4 days at room temperature. Stir at least once a day.


Use following recipe for making bread:

5 to 6 cups Southern Biscuit® All-Purpose Flour

1 cup milk

3 Tbls. sugar

2 Tbls. shortening

1 tsp. salt

1 1/2 cups starter

1 pkg. dry yeast


1. Combine 1 cup flour, sugar, salt and undissolved yeast in large bowl.

2. Combine milk and shortening in a saucepan, place over low heat until milk is scalded. Allow to come to room temperature.

3. Add milk to dry ingredients gradually, beat for 2 minutes with electric mixer at medium speed, scraping bowl occasionally.

4. Add starter and 1 cup flour. Beat at high speed for 2 minutes, scraping bowl occasionally.

5. Stir in enough remaining flour to make soft dough.

6. Turn out onto lightly floured board, knead for 8 - 10 minutes or until smooth and elastic.

7. Place in greased bowl and turn to grease top.

8. Cover, let rise in warm place, free from draft, for about 1 1/2 hours or until doubled in size.

9. Punch down.

10. Turn out onto lightly floured board, let rest for 15 minutes.

11. Divide in half. Shape each half into a loaf.

12. Place in two greased 9 x 5 x 3 inch loaf pans.

13. Cover, let rise in warm place, free from draft, for 1 hour or until doubled in size.

14. Bake in 375 degrees oven for 30 minutes or until done.

15. Remove from pans, cool on wire rack.


After making bread, use the following recipe to replenish your Starter.

1 cup Southern Biscuit® All-Purpose Flour

1 tsp. dry yeast

1 1/2 tsp. sugar

1 1/2 cups warm water


1. Blend above ingredients together along with balance of old starter.

2. Cover, let stand at room temperature for 3 - 4 days.