Sourdough French Bread
Source of Recipe
BBR
Recipe Introduction
Exported from MasterCook
List of Ingredients
1 (1/4-ounce) package active dry yeast
1 3/4 cups warm water -- (110'-115')
4 1/4 cups all-purpose flour
1/4 cup Sourdough Starter -- (see Recipe)
2 tablespoons vegetable oil
2 tablespoons sugar
2 teaspoons salt
Cornstarch Wash:
1/2 cup water
1 1/2 teaspoons cornstarch
Recipe
In a mixing bowl, dissolve yeast in warm water. Add the flour, Sourdough Starter, oil, sugar and salt; mix well. Turn onto a floured surface; gently knead 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. x 8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place, seam side down, on two greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow diagonal slashes across top of loaves. Meanwhile, combine water and cornstarch in a small saucepan. Cook and stir over medium heat until thickened. Brush some over loaves. Bake at 400' for 15 minutes. Brush loaves with the remaining cornstarch wash. Bake 5-10 minutes longer or until lightly browned. Remove from pans to wire racks to cool.
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