| 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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