Sour dough french bread for the zojirushi

2 servings

Ingredients

Quantity Ingredient
½ cup Warm water
1½ teaspoon Salt
1½ teaspoon Sugar
1½ cup Sour dough starter
3½ cup Bread flour
1 pack Active dry yeast
1 teaspoon Corn starch
½ cup Water
¼ cup Cornmeal

Directions

1. Measure water, salt, sugar, sour dough starter and flour. 2. Tap container firmly to level out flour. 3. Sprinkle yeast in center of flour. 4. Insert baking pan securely into unit, close lid. Select Dough setting; then press start. The complete light will flash when dough is finished... 5. Divide dough in half. Roll dough back and forth, elongating it into a 14 inch log. 6. Place each loaf on a stiff card board sprinkled with ¼ c of cornmeal. Cover lightly with plastic wrap or damp cloth. Allow to rise in a warm place until puffy or double in bulk (about 45 minutes to 1 hour). 7. Adjust oven rack to the lowest position. Place a 12"x15" baking pan on top rack as oven is preheating on 400o degrees. then place a baking pan with sides on the bottom rasck. Add ½" boiling water. 8. Combine corn starch and water. Heat to boiling while stirring; allow to cool. 9.

With a razor blade or very sharp knife, cut ½" deep diagonal slashes on top of loaves. Brush the entire surface of each loaf with cornstarch mixture. 10. Slide loaf off cardboard onto top baking sheet in oven. 11. (If using only one oven, punch down remaining dough and knead briefly ⅔ minutes to release air. 12. Bake at 400o minutes or until loaf sounds hollow when tapped. Brush every 5-7 minutes with cornstarch mixture. Makes 2 loaves. Source: Bosch Kitchen Center; Sandy, UT Typed by: Terrie Peterson Submitted By JR BYERS On 12-03-94

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