Instructions: 1) Prepare batter one of two ways:
a) 2 Tbs starter, 2 cups 85 deg. water, 3 c BREAD flour, 24 hrs @75 deg.

b) OR, 1 cup starter, 1 1/2 c flour (half all-purpose, half bread), 1 cup 85 deg water, 8 to 12 hrs at 85 deg.

2. In a large bowl, mix starter, 1 cup bread flour, and 1/4 cup sugar.

3. Melt the shortening, add the milk and salt to it. Heat to luke warm and add to the batter.

3a) (for raisin cinnamon bread)

Add 2 T cinnamon and 1 cup raisins. Mix well.

4. Add the 3 cups whole wheat flour, 1/2 cup at a time, stirring well after each addition.

5. Add one more cup of the white flour (if itll take it) and stir well.

6. Turn out onto a board and knead in enough additional white flour until dough is smooth and elastic (the usual 300 to 400 stokes or 15 min.).

7. Place into a greased bowl, turn, and cover. Proof until doubled in an 85 degree location...about 2 hours if all is well.

8. Punch down the dough and return to the warm place to rest for 30 minutes.

9. Divide the dough into 2 equal parts, knead each part for about 30 seconds, form into loaves and place into loaf pans (seam side down).

10. Cover and let proof in the warm place for 1 1/2 hrs or until doubled.

11. Bake in a preheated oven for 45 minutes. When golden brown and the loaves have shrunk away from the sides of the pans, they are done.

12. Place on wire racks to cool: brush tops with butter, then cover with thick towels. Cooling takes about 3 or 4 hours. (Slow cooling brings out the flavors in the bread better).

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