Sourdough Bread - cooking recipe

Ingredients

1 c. milk, scalded
1/4 c. shortening
2 Tbsp. sugar
6 c. all-purpose flour, divided
1 Tbsp. salt
2 pkg. dry yeast
1 c. sourdough starter

Preparation

Combine scalded milk, shortening and sugar.
Stir until sugar is dissolved; cool to lukewarm, 105\u00b0 to 115\u00b0.
Combine 3 cups flour and salt in a large bowl.
Make a well in the center.
Add yeast, sourdough starter and milk mixture.
Beat with an electric mixer until mixture is smooth.
Cover and let rise in a warm place, 85\u00b0, free from drafts, 50 to 60 minutes or until doubled in bulk.
Punch dough down and gradually work in remaining 3 cups of flour to make soft dough.
Divide dough in half and roll each half into an 8 x 6-inch rectangle.
Starting at widest end, roll up jelly roll fashion.
Fold under ends and place in two well-greased 9 x 5 x 3-inch loaf pans.
Cover and let rise in a warm place, free from drafts, 1 hour and 30 minutes or until doubled in bulk. Bake at 350\u00b0 for 40 minutes or until loaves sound hollow when tapped.
Yields 2 loaves.