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CATEGORY CUISINE TAG YIELD
French Breads 2 Servings

INGREDIENTS

1 pk Dry yeast
2 tb Sugar
5 c All-purpose flour
1 c Warm water
1 1/2 c Sourdough starter
2 ts Salt

INSTRUCTIONS

In large mixing bowl, sprinkle yeast over warm water, let dissolve 5
minutes.  Stir in sugar, starter and gradually add 4 cups of the flour
mixed with salt. Cover bowl with damp cloth, let rise 1 to 1 1/2 hrs in a
warm, draft-free place.  Turn dough onto floured board, work in remaining
flour until dough is no longer sticky, Knead until satiny, about 5 min.
Shape into 1 large round, or 2 long loaves. Set on cookie sheet sprinkled
with corn meal.  Let rise again in warm place for 1 to 1 1/2 hrs. Put
shallow pan of water in lower shelf of oven; preheat to 400 F. Make
diagonal slashes in bread.  Bake 40 to 50 minutes or until crust is medium
dark brown.  Set on rack to cool. Courtesy Telephone Pioneers BillSpalding
*P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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