Sweet Sourdough Bread

This is a recipe for a sweet sourdough starter. You can keep it in your fridge and it makes a really nice loaf of bread. It is a little more work than my Easy Peasy Bread, but it’s nice for a change. And if I don’t have time to make the loaf, the chickens think it is a super special treat! :o)
Starter:

2 cups flour

2 cups warm water

1/4 cup sugar

1 envelope (or 2 1/4 teaspoons) yeast

Mix in a plastic or glass container, loosely cover and let stand overnight in a warm place. Store in fridge and stir every day.

On the 5th day, add 1 cup flour, 1 cup milk and 1/4 cup sugar. Stir well and let sit out for several hours before placing back in fridge.

On the 10th day, remove the needed amount of starter for your recipe and add 1 cup flour, 1 cup milk and 1/4 cup sugar. Stir well, let sit out for several hours before placing back in fridge.

Bread:

Remove 2 cups of starter and place in a large bowl. Let sit in a warm place until it comes to room temperature. (I put mine in a warm oven. Turn oven to 170 for 5 minutes and then turn off)

Then add 2 1/4 teaspoon yeast. Stir in 2 Tablespoons of oil.

Add about 3 cups of flour, 1/2 teaspoon baking soda, 2 Tablespoons sugar, and 1 teaspoon salt. Mix well and then knead on floured surface for about 10-15 minutes. Add more flour if needed to make a nice, not-sticky dough.

Place dough in a greased bowl, cover with damp towel and let rise in a warm place for 2-4 hours, or until doubled in bulk. (I do the same oven trick when the house is cool)

Knead again on floured board for about 10 minutes.

Place in greased bread pan. Cover with towel and let rise for one hour in a warm place. (Yes, the oven trick works here too!)

Turn oven to 375 and bake for about 35 minutes or until golden brown.