Anonymous Fri Oct 07 16:42:47 2005

2 c Herman Starter

1 pk Dry yeast

1/3 c Warm water

2 c Herman Starter

2 c Hot water

6 tb Shortening

4 ts Salt

10 c All-purpose or bread flour

Combine yeast, 1/3 cup water and 1/3 cup sugar in small bowl. Set aside to rise. In large

mixing bowl (not metal) combine hot water, shortening, salt and 2 cups of the flour. Cool to

point where dough against the wrist feels slightly warm. Add yeast mixture and the Herman

Starter. Gradually stir in the rest of the flour until thick enough to knead on floured board.

Knead 12 minutes. Place in greased bowl, turn to grease all sides, cover and let rise until

doubled (approximately 2 hours). Punch down and knead 2 minutes. Cover and let rise

again until doubled. Knead down and cut into 4 equal sections. Cover and let rest 10

minutes. Mold into loaves and place in 4 greased pans, cover and let raise until doubled

(or until 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

minutes for loaves. For rolls bake 20 to 25 minutes. Double freezer wrap extra loaves and fr

eeze. 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 per recipe in the morning. Typed by Jan

Gordon, Posted by Vince Gordon, Intercook, 5/93