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Honey Gold Bread
1 quart sourdough starter (mix the night before) -- 1 quart = 4 cups
2 Tablespoons butter
2 cups milk
1/4 cup honey
1 package active dry yeast
2 cups wheat flour
1/4 cup wheat germ
2 Tablespoons sugar
2 teaspoons salt
2 teaspoons baking soda
4 cups white flour
Scald milk; stir in butter and honey, then allow to cool until lukewarm. Add yeast and stir until dissolved. Add this mix to 1 quart basic sourdough batter previously prepare. Add 2 cups wheat flour and wheat germ, stirring until well mixed. Blend sugar, salt and soda until smooth; sprinkle over top of dough and stir in gently. Set dough in a warm spot, cover with cloth and let rise for 30 minutes. Stir down and add remaining flour until dough is too stiff to stir with a spoon. Turn out on floured board and begin to knead with the hands. (Note: Flour required may very from quantity indicated - one must gauge the feel- rather too little than too much.) Work in remaining flour, Kneading with heels of hands about 100 times until dough is light and satiny to the touch. Do not knead too long or include too much flour, or the sponge will be heavy and dry. Break down into sections, flour lightly, fold over and seal. Place in greased bread pans; pans should be half full. Grease tops of loaves, set in warm spot and let double in bulk again. Meanwhile, preheat oven to moderately hot (400 degrees). When loaves have risen, bake in preheated oven 20 minutes. Then reduce temperature to moderately slow (325 degrees) and continue baking until bread shrinks from side of pans. When baked, loaves will give a hollow sound when thumped on top. Remove from oven; turn out onto cooling rack or towel on table and butter tops.
Sourdough Jack's Cookery and other things
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