Sourdough Bread- No.2.

Sourdough Bread- No.2.

                   1/2 cup milk

                   2 Tbsp. sugar

                   1 Tbsp. shortening

                   1 cup sourdough starter

                   3 3/4 cups flour

              Scald milk, stir in sugar and shortening and let the mixture cool. Into a warm bowl measure the sourdough starter and add the milk mixture. Sift flour over the starter and mix all together. Turn the dough out on a lightly floured board and knead it for 2 minutes. Put the dough in a lightly buttered bowl and turn it until the entire surface is coated. Cover the dough with a dry towel and let rise in a warm place until it doubles in bulk, about 1 to 1-1/2 hours

            Punch down the dough, cover it, and let it rise for about 30 minutes. Punch down the dough, shape it into a ball and let it rest for 10 to 15 minutes at room temperature.

            Pat the ball into a loaf shape and turn it into a greased bread pan (Use Bakers Grease- 1 part flour to 2 parts shortening; make this ahead and store) 9 by 5 by 3 inches.  Cover the loaf again and let it rise in a warm place until it doubles in bulk, about 1 hour. Bake the loaf in a hot oven (400 F.) for 40 to 50 minutes, or until it tests done and the crust is brown