So, I have been working on a great mix of sourdough and white bread. One that is full of flavor and tenderness with that amazing rustic crunchy crust. Here it is!

1/2 oz (4 1/2 tsp or 2 packets) Active Dry Yeast
2 1/4 Cup Warm Water (105° to 110° Fahrenheit)
2 Tablespoons White Sugar
2 Tablespoons Shortening (Butter Flavor is best)
2 Teaspoons Salt
7 Teaspoons Vital Wheat Gluten
1/2 Cup Sourdough Starter
7 Cups White Flour

Combine the Yeast, Water and Sugar in large bowl. Allow to rest 5 minutes, or until a foam begins to form on the top. While it rests combine Shortening, Salt, Vital Wheat Gluten and Sourdough Starter in a small bowl. Add to yeast mixture and gently combine. Add Flour 1 cup at a time, until a solid dough forms. Knead for 10 minutes on lightly floured surface, then coat lightly in oil, cover and allow to rise in a warm place until doubled (about 90 minutes).

Preheat oven to 425° F.

Punch down dough after doubled, knead for another 5 minutes and then form into loaves. Cover and allow to rise another 30 minutes (or until doubled). Brush lightly with water and please in preheated oven. Cook for 30 – 45 minutes or until sounds hollow when tapped in the center.