Sourdough Bread

1 cup milk
1/2 cup sugar
1 1/2 tsp salt
2 tbsp shortening
3 cups sourdough starter (room temperature) (see separate recipe)
6 1/2 cups to 7 cups all-purpose flour

Scald milk, add sugar, salt and shortening and cook to lukewarm. Blend in yeast starter; add 3 cups flour and beat vigorously with wooden spoon or electric mixer at medium speed.

Stir in 3 1/2 to 4 cups flour, working in last of flour with a rotating motion of the hand. Turn dough onto lightly floured board and knead 8 to 10 minutes. Place in greased bowl, rotating dough to grease surface.

Cover, let rise in warm place until dougl, about 1 1/4 hours. Punch down, turn out on board. Divide in 3 pieces. Cover and let rest 5 minutes, shape into 3 loaves. Place in greased loaf pans. Brush tops with soft butter or shortening, cover and let rise until double in size, about 45 minutes. Bake at 400F for 30-35 minutes.

To make brown bread: use about half white flour and half whole wheat for graham flour.