Herman Starter White Bread
Description
This Herman Starter White Bread is a comforting classic that combines the tangy complexity of sourdough starter with the richness of milk and vegetable shortening. The result is a loaf with a tender, pillowy crumb and a beautifully golden crust that stays soft for days. Perfect for slicing thick for sandwiches, toasting for breakfast, or simply enjoying with butter, this bread brings a warm, home-baked aroma to your kitchen. It pairs wonderfully with soups, stews, or as the base for grilled cheese. While it requires some time for rising, the process is straightforward, making it an excellent weekend baking project for families and bread enthusiasts alike.Ingredients
Directions
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In a wide saucepan, combine the milk, vegetable shortening, sugar, and salt.
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Place over medium heat and stir until the shortening is completely melted.
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Transfer the mixture to a large mixing bowl and allow it to cool until barely warm to the touch.
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Dissolve the dry yeast in 1/4 cup of warm water, then stir into the cooled milk mixture.
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Blend in the Herman sourdough starter until well combined.
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Add 2 cups of the bread flour and beat with a spoon or mixer until the batter is smooth.
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Gradually blend in additional flour until the dough becomes too stiff to stir.
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Turn the dough out onto a lightly floured surface.
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Knead in the remaining flour as necessary to form a cohesive, soft dough that no longer sticks to your hands or the work surface.
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Place the dough in a greased bowl, turn to coat, and cover with a clean kitchen towel.
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Let rise in a warm place until doubled in bulk, about 1 to 1.5 hours.
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Generously grease two 9x5 inch loaf pans.
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Punch the dough down and turn it out onto a floured surface.
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Divide the dough in half and shape each portion into a loaf.
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Place the shaped loaves into the prepared pans.
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Cover and let rise again until doubled in bulk, approximately 45 minutes to 1 hour.
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Preheat oven to 375F (190C).
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Bake for 35 to 40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
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Cool in pans on a wire rack for 5 minutes, then turn out onto the rack.
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Allow to cool completely before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 183.8kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 3.3g17%
- Cholesterol 1.8mg1%
- Sodium 7480.9mg312%
- Total Carbohydrate 20.6g7%
- Dietary Fiber 1.5g6%
- Sugars 4.6g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store cooled bread in a plastic bag or bread box at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Slice before freezing for easy single-serving toasting.
You can substitute butter for the vegetable shortening for a richer flavor. Active dry yeast or instant yeast can be used; if using instant yeast, you can mix it directly with the flour without dissolving in water first.
Ensure the milk mixture is only lukewarm before adding yeast to avoid killing the active cultures. If your kitchen is cool, the rising times may need to be extended. Check the bread at 35 minutes to prevent over-browning.
