I do believe and confess that Christ’s condemnation is my absolution, that His crucifying is my deliverance, His descending into hell is my ascending into heaven, His death is my life, His blood is my cleansing and purging, by whom only I am washed, purified and cleansed from all my sins, so that I neither receive nor believe any other purgatory, either in this world or in the other, whereby I am purged, but only the blood of Jesus Christ, by which all are purged and made clean forever.

John Hooper

CATEGORY	CUISINE	TAG	YIELD
	French	Breads	2	Servings

INGREDIENTS

2	c	Sourdough starter; proofed
1	pk	Yeast; dry
6	c	Flour, all-purpose
1	c	Water; tepid
1	tb	Sugar
1/2	ts	Salt

INSTRUCTIONS

Recipe by: Randy Pollak Preparation Time: 4:00 In a large bowl, combine
starter, water, yeast, sugar, salt, and 1 cup of flour. Set aside in warm
place for about 15 minutes to proof. Add remaining flour and knead dough
until smooth and elastic. Cover with bowl and allow to double (about 1 1/2
hours). Punch down dough and divide in half. Shape dough into two baguettes
by first rolling dough into a large rectangle, then roll rectangle into
loaf (tuck ends underneath loaf), place on baking sheet and allow to double
again. With a very sharp knife, make a slit down each loaf. Bake in a
pre-heated 375-degree oven for 30 minutes, Test for doneness by tapping on
loaf; it should sound hollow. For a crispy crust, periodically spray water,
with a hair sprayer, into the oven while loaves are baking. DARK RYE:
Substitute 3 cups of rye flour for 3 cups of the all purpose flour. Add 2
tablespoons of caraway seeds to the batter, along with 1 cup of dark
molasses, and 2 tablespoons of powdered cocoa. Substitute brown sugar for
the plain sugar. Reduce water by 1/4 cup. RAISIN-CINNAMON: Add 2 slightly
beaten eggs to the batter, after proofing. Roll each half of dough into a
large rectangle. Sprinkle each rectangle with a mixture of, 1/4 cup sugar
and 1 tablespoon of ground cinnamon. Sprinkle each half with 1/2 cup of
raisins. Carefully roll each rectangle as you would to shape a baguette.
tuck the ends underneath the loaf. Allow to rise until doubled, do not
split tops of loaves. After baking brush loaves with melted butter.
GARLIC-CHEESE: Add 1 cup of grated parmesan cheese to batter. Mince 6
cloves of garlic, add to batter. After splitting tops of loaves, carefully
pour 1 tablespoon of garlic butter on the top of each loaf. For a cheesier
loaf, before rolling rectangle into baguette, sprinkle with 1/2 cup of
grated cheddar cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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