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Herman Starter White Bread

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      Title: HERMAN STARTER WHITE BREAD
 Categories: Breads
      Yield: 95 Servings
 
  1 1/2 c  Milk
      2 tb Solid vegetable shortening
  1 1/2 ts Salt
      1 pk Dry yeast, dissolved in 1/4
           -warm water
      1 c  Herman sourdough starter at
           -room temperature
      5    To 6 cups bread flour
 
  makes two 9x5 inch loaves
  
  1.  In a wide saucepan, combine the milk, shortening, sugar, and salt.
  Place over medium heat and stir until the shortening is melted.
  Transfer to a large mixing bowl to cool.
  
  2.  When the mixture is barely warm to the touch, stir in the
  dissolved yeast.  Blend in the sourdough starter. Add 2 cups of the
  flour and beat with a spoon until smooth. Gradually blend in
  additional flour until the dough becomes too difficult to stir. turn
  out onto a floured surface and knead in as much of the remaining
  flour as necessary to form a cohesive dough.  Continue kneading in
  flour until the dough is soft yet no longer sticks to the work
  surface. Transfer to a greased bowl and cover with a clean kitchen
  towel. Set aside to rise until double in bulk.
  
  3.  Generously grease two 9x5 inch loaf pans.  Punch the dough down,
  then turn it out onto a floured surface. Shape it into 2 loaves and
  place them in the prepared pans. Cover and set aside to rise. When
  double in bulk, bake in a preheated 375 oven for 35 to 40 minutes, or
  until the crust is nicely browned. Cool on a rack for 5 minutes, then
  turn out. Complete cooling on the rack.
 
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