| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Bread, Breadmaker, Sourdough, Tried/true | 2 | Servings | |
INGREDIENTS
| FORMATTED BY L. CROUCH | ||
| 1 | Dry yeast | |
| 5 | c | Better for Bread Flour |
| 1 | t | Salt |
| 2 | c | Proofed sourdough batter |
| 3 | t | Sugar |
| 1 | c | Warm water, 85~ |
INSTRUCTIONS
The evening before: Prepare sourdough batter according to the directions for Sourdough Batter. 2. After 12 hours: Put all the ingredients in the breadmaker in the order given, set to manual white or french, and start. 3. After the machine has run its manual cycle, turn the dough onto a floured board, divide into two pieces, knead each piece slightly, and shape into 2 loaves. Place in oiled pans. Cover and allow to rise until dough reaches top of pans. 8. Brush tops with water and bake at 350~ for 40 minutes, brushing tops once again during baking. 9. Bread is done when crust is brown and sounds hollow when tapped with your knuckles. Recipe By : Goldrush Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 15:14:05 -0700 (MST) From: "lcrouch@ccit.arizona.edu" <lcrouch@CCIT.ARIZONA.EDU>
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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1166.4mg
Potassium: 1.6mg
Carbohydrates: 6.3g
Fiber: 0g
Sugar: 6.3g
Protein: 0g