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Add a photoServings: 4
Ingredients
- 2 c. Herman Starter
- 1 pkt Dry yeast
- 1/3 c. Hot water
- 2 c. Herman Starter
- 2 c. Warm water
- 6 Tbsp. Shortening
- 4 tsp Salt
- 10 c. All-purpose or possibly bread flour
Directions
- Combine yeast, 1/3 c. water and 1/3 c. sugar in small bowl. Set aside to rise. In large mixing bowl (not metal) combine warm water, shortening, salt and 2 c. of the flour. Cold to point where dough against the wrist feels slightly hot. Add in yeast mix and the Herman Starter. Gradually stir in the rest of the flour till thick sufficient to knead on floured board. Knead 12 min. Place in greased bowl, turn to grease all sides, cover and let rise till doubled (approximately 2 hrs). Punch down and knead 2 min.
- Cover and let rise again till doubled. Knead down and cut into 4 equal sections. Cover and let rest 10 min. Mold into loaves and place in 4 greased pans, cover and let raise till doubled (or possibly till loaf is near the size you wish the finished loaf to be).
- Preheat oven to 425 degrees and then turn down to 400 degrees when you put loaves into the oven. Bake 40 to 45 min for loaves. For rolls bake 20 to 25 min. Double freezer wrap extra loaves and freeze.
- This note accompanied the recipe: This is the best white bread we know of to date. Keeps very well and toasts beautifully. We sometimes start this bread after the evening meal. Punch it down before going to bed. Finish as
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 170 | 97% |
| Total Fat 19.28g | 24% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 6.42g | |
| Cholesterol 0mg | 0% |
| Sodium 2332mg | 97% |
| Potassium 35mg | 1% |
| Total Carbs 0.67g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.0g | 0% |
| Protein 0.67g | 1% |
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