Recipe - Farm Journals Sourdough White Bread

1 cup Sourdough starter
2 cup Warm water (105 115 F)
2 One half cup Sifted flour
1 pack Active dry yeast
One fourth cup Warm water (105 115 F)
1 cup Milk
3 tablespoon Sugar
2 teaspoon Salt
3 tablespoon Butter or margarine
8 One half To 9 One half cup sifted flour
1 tablespoon Butter or margarine, melted

Makes 3 loaves.

In a large glass, stoneware or plastic bowl, using a wooden spoon, stir
together starter, 2 cups warm water and 2 One half cups flour until well
blended. Cover loosely with plastic wrap. Let stand in a warm place (85ø
F) at least 12 hours.

In a small bowl, sprinkle yeast over One fourth cup warm water; stir until
dissolved.

In a 2qt saucepan over low heat, heat milk, sugar, salt and 3 Tbsp butter
until warm (105 115ø F). Remove from heat, stir in yeast mixture.

Stir yeast mixture into starter mixture. Stir in 2 One half cups flour until
well blended. Cover loosly with plastic wrap. Let rise in a warm place
until almost doubled, about 45 minutes to one hour.

Stir down batter, Gradually stir in enough additional flour to make a soft
dough, Turn out dough onto lightly floured surface, knead until smooth and
elastic, about 5 to 7 minutes.

Divide dough into thirds, cover and let rest 10 minutes.

Shape each third into a loaf. Place each into a greased 8 One half x 4 One half x 2
One half loaf pan. Cover and let rise until doubled, about 45 minutes to one
hour.

Bake in 375 F oven 40 minutes, or until loaves are golden brown and sound
hollow when tapped. Immediately remove from pans. Brush tops of hot loaves
with melted butter. Cool on racks.