SOURDOUGH BREAD

Maggie Mae

1 cup sourdough starter

1 cup warm water

2 teaspoons salt

½ cup sugar

½ cup corn oil ( I use Mazola)

note: 6 cups of bread flour.

Mix the first 5 ingredients in a large bowl, if mixing by hand, or the bowl of a kitchen aid mixer (use dough hook). Gradually add the flour until a nice, workable dough forms.

*I sometimes need more than 6 cups of flour.

* I have used half bread flour and half all-purpose flour and it works just fine.

Put dough in a greased, covered bowl, turn dough to grease all sides. Let rise overnight.

The next day, knead the dough 5 to 10 minutes. Divide in half and put into 2 greased loaf pans.

Bake at 350° until golden brown and taps hollow. Turn out to cool on wire racks.

Use the same dough recipe for cinnamon rolls and dinner rolls.

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