Preparation:
combine boiling water and shortening-stir to melt shortening allow to cool to 105-110 degrees sprinkle yeast and 1 teaspoon sugar over water, allow to soften for 10 minutes stir to dissolve yeast and sugar add eggs, remaining 1/2 cup sugar, salt, starter, and 2-1/2 cups flour beat for 2-3 minutes on a medium speed to blend gradually beat in remaining flour and wheat flour turnout onto a lightly floured board and knead for 5 minutes, until smooth place into a greased bowl and turn to coat on all sides cover and let rise for 1-2 hours, until doubled divide dough in half and place onto a lightly floured board rollout to an 8x18-inch rectangle rollup into an 8-inch long log, pressing out air bubbles as you roll pinch ends to seal place, seam side down, into greased 9x5x3-inch loaf pans cover and let rise for 45-90 minutes, until doubled bake @ 400 degrees for 15 minutes bake @ 350 degrees for 20 minutes, until hollow sounding when tapped with a finger or spoon remove from oven, immediately remove from pans, and cool slightly serve warm or at room temperature |
