Recipe - Four-Way Sweet Bread Dough

2 cup Starter *
4 To 6 egg yolks plus warm
water to make 2 cups
1 One half cup Cold water
1 One half cup White flour
One half cup Sugar
3 cup White flour
One half cup Warm water
One half cup Soft lard
1 teaspoon Sugar
1 One half teaspoon Salt
1 pack Dry yeast
5 cup White flour
1 cup Dried skim milk powder
One half teaspoon Ginger

*Use Grated Raw Potato Starter

Empty starter from glass jar into large mixing bowl (do not use metal or
plastic). Add 1One half cups cold water and 1One half cups white flour. Beat
thoroughly. Cover tightly (clinging transparent wrap is good) and set in
warm place (about 80) overnight. Wash and scald starter jar and lid. Allow
to air out overnight. In the morning stir the starter thoroughly. Pour off
2 cups and set aside. Pour remaining 2 cups into glass jar, cover and
return to refrigerator. Mix the One half cup warm water, 1 tsp. sugar, One half tsp.
ginger and 1 pkg. yeast. Set in warm place until foaming nicely. Pour the 2
cups reserved starter into mixing bowl. Add 1 cup dried skim milk. Beat
the egg yolks (the more yolks the more tender and flaky the texture) in a
measuring cup and add enough warm water to make 2 cups. Add to the starter
mixture with One half cups sugar and 3 cups white flour. Beat well. Add the dry
yeast mixture as soon as it is ready and beat thoroughly. Add One half cups soft
lard, 1One half tsp. salt and 3 cups white flour. Stir until the dough clears
the bowl. Spread the remaining 2 cups white flour on the pastry board. Turn
out dough and knead thoroughly using a little more flour if necessary to
make a smooth nonsticky but not to stiff dough. Return to the bowl. Grease
top of dough, cover and set in warm place to rise. When light turn out
dough and knead well. Divide into four even portions to make up in the
following ways: Old World Lemon Cookies, Grenadine Slices, Cardamom Rolls
and Raisin Log. (If fillings have been prepared ahead of time and the
other ingredients needed set out while the dough is rising it will take
only about 20 minutes to get all of these made up and into the pans. If
they are made in order listed they will be ready for oven at spaced
intervals.)

From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini