|Skim milk||2⁄3 Cup (10.67 tbs)|
|Sourdough starter||1 Cup (16 tbs)|
|Bread flour||3 Cup (48 tbs)|
|Lite salt||2 Teaspoon|
|Yeast||1 1⁄2 Teaspoon|
|Liquid butter buds||2 Tablespoon|
Combine above thoroughly (using half of the flour) and let stand uncovered to ferment overnight in a warm place.
Next morning, after the mixture has risen and fallen, stir down any crust that may have formed.
Add the rest of the flour.
When thoroughly mixed, turn out onto a board covered with a little flour so it won't stick.
Shape dough into 2 loaves, put into bread pans, brush lightly with liquid Butter Buds, and let rise covered until almost doubled in size.
Bake in a pre-heated 400° F.oven 45-50 minutes.