1 1/2 c. boiling water
1/2 c. shortening
1 pkg. dry yeast
1 tsp. sugar
1 egg, well beaten
1/2 c.sugar
1/2 tsp. salt
1 c. sourdough starter, at room temperature (recipe follows)
3 c. all-purpose flour, divided
2 c. whole wheat flour

Combine boiling water and shortening in a large bowl; allow to cool to 105 to 115 degrees. Add yeast and 1 teaspoon sugar; let stand 15 minutes. Add egg, 1/2 cup sugar, salt, sourdough starter and 2 1/2 cups all purpose flour; beat at medium speed of electric mixer 3 minutes. Gradually stir in 1/2 cup all purpose flour and whole wheat flour.

Turn dough out on a floured surface, and knead about 5 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover with plastic wrap. Let rise in a warm place, 85 degrees, free from drafts, 1 1/2 to 2 hours or until dough is doubled in bulk.

Divide dough in half and place on a floured surface. Roll each half into an 8"x18" rectangle. Roll up, beginning at narrow edge; as you roll the dough, press firmly to eliminate air pockets. Pinch seams and ends together to seal. Place seam side down in 2 well greased 9"x5"x3" loaf pans.

Cover and let rise until doubled in bulk. Place in a cold oven. Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees, and continue baking 20 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks. Yield: 2 (9"x5") loaves.

SOURDOUGH STARTER:

1 pkg. dry yeast
3 c. warm water (105-115 degrees)
3 1/2 c. all purpose flour

Combine yeast and water; set aside 5 minutes. Gradually add flour, beating at medium speed of electric mixer until smooth. Cover with plastic wrap. Place in a warm spot (85 degrees), free from drafts, until bubbles appear on surface (about 24 hours). If starter has not started to ferment after 24 hours, discard it and start over.

Stir starter well; cover and return to warm place. Let stand 2 days or until foamy.

Stir well and pour into an air tight glass container. Store in refrigerator. Stir before using, and allow to come to room temperature. Yield: about 4 cups.

NOTE: Starter may be stored in refrigerator several weeks, but it should be used weekly. If not used regularly, add 1 teaspoon sugar, stirring well. This will keep yeast active.