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 9×5 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 9×5 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.