- Course: Breads & Rolls
- Prep Time : 30m
- Cook Time : 50m
- Ready In : 1:20 h
- Add to Recipe Box
- 4 cups sifted flour (or more, as needed)
- 1 tsp salt
- 1/4 tsp baking soda
- 2 tbsp sugar
- 2 tbsp shortening
- 2 eggs, beaten
- Sour Dough Starter II (Sponge Batter)
Set sponge as usual saving 1/2 cup for your starter.
Sift dry ingredients in a bowl, making a well in the center.
In a separate bowl, add the shortening to the sponge and mix well. Add beaten eggs to the mixture. Pour into the well of the flour.
Add enough flour to make a soft dough for kneading. Knead on a flour board for 10 minutes. Place in a greased bowl. Cover with a towel and let rise in a warm place for 2 to 4 hours or until doubled in bulk.
Dissolve the baking soda in a tablespoon of warm water and add to the dough. Knead in thoroughly.
Shape into loaves, place in a greased loaf pan and set aside to rise. When doubled in size, bake at 375 degrees for 50 to 60 minutes.