Sourdough french bread #2
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| ¼ | cup | Warm water (110 to 115 F) |
| 4½ | cup | Unbleached flour; unsifted |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| 1 | cup | Warm water |
| ½ | cup | Milk |
| 2 | tablespoons | Vegetable oil |
| ¼ | cup | Sourdough starter |
Directions
Date: Fri, 29 Mar 1996 16:59:52 -0500 From: Walt Gray <waltgray@...>
Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select.
MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #90
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .
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