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Ingredients
- 1 1/2 c. boiling water
- 1/2 c. shortening
- 1 pkg. dry yeast
- 1 teaspoon sugar
- 1 egg, well beaten
- 1/2 c.sugar
- 1/2 teaspoon salt
- 1 c. sourdough starter, at room temperature (recipe follows)
- 3 c. all-purpose flour, divided
- 2 c. whole wheat flour
Directions
- Combine boiling water and shortening in a large bowl; allow to cold to 105 to 115 degrees. Add in yeast and 1 tsp. sugar; let stand 15 min. Add in egg, 1/2 c. sugar, salt, sourdough starter and 2 1/2 c. all purpose flour; beat at medium speed of electric mixer 3 min. Gradually stir in 1/2 c. all purpose flour and whole wheat flour.
- Turn dough out on a floured surface, and knead about 5 min or possibly till smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover with plastic wrap. Let rise in a hot place, 85 degrees, free from drafts, 1 1/2 to 2 hrs or possibly till dough is doubled in bulk.
- Divide dough in half and place on a floured surface. Roll each half into an 8"x18" rectangle. Roll up, beginning at narrow edge; as you roll the dough, press firmly to eliminate air pockets. Healthy pinch seams and ends together to seal. Place seam side down in 2 well greased 9"x5"x3" loaf pans.
- Cover and let rise till doubled in bulk. Place in a cool oven. Bake at 400 degrees for 15 min; reduce heat to 350 degrees, and continue baking 20 min or possibly till loaves sound hollow when tapped. Remove from pans; cold on wire racks. Yield: 2 (9"x5") loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 361 | |
| Calories from Fat 89 | 25% |
| Total Fat 10.04g | 13% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 2.86g | |
| Cholesterol 16mg | 5% |
| Sodium 247mg | 10% |
| Potassium 159mg | 5% |
| Total Carbs 59.5g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 9.58g | 6% |
| Protein 9.22g | 15% |
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