| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Bread, Hand, Cooking lig | 16 | Servings | |
INGREDIENTS
| 1 | c | Bread Flour |
| 1 | c | Whole Wheat Flour |
| 1/2 | c | Rye Flour |
| 1/4 | c | Regular Oats |
| 3/4 | c | Water |
| 1 1/2 | ts | Salt |
| 1/4 | c | Currants |
| 2 | tb | Bread Flour |
| 2 | tb | Dried Rosemary |
| Cooking Spray |
INSTRUCTIONS
BASIC SPONGE NOTE: have sponge at Room Temperature Lightly spoon 1 c bread flour and whole-wheat flour into dry measuring cups; level with knife. Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process dough 1 additional minute. Turn dough out onto a lightly floured surface, and knead in currants, 2 T bread flour, and rosemary. Shape into a 9-inch round loaf, and place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Preheat overn to 375 degrees. Uncover loaf, and make a tic-tac-toe slash, 1/4-inch deep across top of loaf using a sharp knife. Bake at 375 degrees for 40 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack. Recipe by: Cooking Light J/F 98, pg. 128 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 02, 1998
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