Sourdough Honey Gold Bread
(This recipe calls for 1 quart of Starter Dough)
Preparation time: 3 hrs (3 1/2 hrs for rise time)
Bake time: 25 minutes
Oven temperature: 425 F
2 cups milk (scalded) 3 Tbls real butter 1/3 cup honey
2 pckgs dry yeast 4 cups sourdough starter 3 cups wheat flour
1/3 cup wheat germ 1/3 cup wheat bulgar 3 Tbls sugar
1 Tbls salt 1 Tbls baking soda 4 cups white bread flour
1/2 cup water
Scald milk and pour into large metal pot. Add butter and honey. Allow to cool to lukewarm.
Meanwhile add yeast to 1/2 cup warm water and let set until dissolved (approx. 10 minutes).
Add 1/3 cup bulgar to large pot.
Add yeast liquid to large pot that has cooled to lukewarm. Stir in sour dough starter, 2 cups of the wheat flour, and 1/3 of the wheat germ. Stir until mixed well.
Mix sugar, salt and baking soda. Sprinkle over top of dough and stir gently. 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.
Make sure your hands are clean (or wear gloves) and your hair pulled back. Nobody wants to find hair in their bread, or dirt, right! Work remaining flour in by kneading the dough with heals of your hands about 100 times. Knead until dough is smooth as silk (approx. 100 times). Do not over-knead. This can cause a heavy, dry, dough.
Spray a large pot with Pam. Place dough in pot, turning the dough once to coat with the Pam. Cover with a tea towel, and set in warm spot to rise (about 1 1/2 hours).
Spray Pam in loaf pans. Break dough down into sections and roll out each section. Roll up sealing well as you roll. Fold under ends and place in pans. Pans should be 1/2 full. Grease tops of loaves, cover with tea towel, set in warm spot to rise (again, 1 to 1 1/2 hours).
Bake in preheated oven for 25 minutes or until they sound hollow when thumped.
Remove from oven, butter the tops and allow to cool.
You did it!