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1 envelope active dry yeast
1 1/2 c. warm water
1 c. Herman Starter
6 c. flour (approximately)
2 tsp. salt
2 tsp. sugar
1/2 tsp. soda

Dissolve yeast in warm water. Mix with starter. Add 4
cups of the flour, salt and sugar to yeast mixture. Stir well.
Cover and let rise until double in bulk, about 2 hours. Add 1
cup of the flour and the soda to the risen mixture. Knead in 1
cup more flour until dough is smooth and not sticky. Form
dough into 1 large or 2 small loaves. Place in greased loaf
pans. Cover and let rise until double in bulk, about 1 1/2
hours. Place a shallow pan of water in the bottom of the oven.
Bake loaf at 400 degrees for 30 to 40 minutes or until bread sounds
hollow when tapped on bottom and top is nicely brown.
Note: Do not shape this dough into French-shaped
loaves. It's too soft and flattens on the baking sheet instead
of rising.
Rye Bread: Substitute rye and wheat flour for all-pur-
pose flour and add 1 teaspoon caraway seed.

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