Found on a ring of cards from an estate sale in Dallas, Tx, purchased on 3/18/2017. Ring is a recipe collection from the Chapel Hill United Methodist Women Salad Luncheon from Spring 2013. This recipe is listed as being submitted by Melanie Willhite, with an additional note: with credit to her Grandma Hagewood.
(Over time it will increase in “sourness” – it is essential to keep all utensils, container, your hands sterilized when working with the starter, as it will breed the “bad” germs as well as the yeasty ones)
- 2 cups warm water (85F – 110F)
- 1 pkg dry rapid rise yeast
- 2 cups all-purpose flour
Mix ingredients and let set on counter a few days. After a few days, add the weekly starter diet of:
- 1 cup all-purpose flour (you can use bread flour)
- 1/3 cup sugar
- 1 cup WHOLE milk (less fat than whole doesn’t work as well)
(Ed Note: Second card – after starter card)
Dissolve 1 package of yeast 1 tsp. sugar in 1/4-cup warm water. Let set until it bubbles.
Dissolve 1/2 cup Crisco, 1/2-cup sugar, and 1 Tbsp. salt with 3/4 cup boiling water. Mix until the Crisco is dissolved.
Once the mixture is lukewarm, add in the yeast mixture, sourdough STARTER (see previous recipe in this collection) and 2 cups of the flour. Add 1 well-beaten egg and the remaining flour.
Knead well and let rise in well-greased bowl (covered with a warm damp cloth or saran wrap) until doubled in size, then punch down. Let rise again in bowl and punch down. Knead well and make into three loaves.
Grease bottoms and sides of bread pans with melted butter and place in pans. Cover pans with warm towels or Saran wrap and let again rise until ready to bake. Bake at 350 for approximately 40 – 45 minutes; spread melted butter on tops of bread. Let season in pan for 10-20 min. in oven.