INGREDIENTS

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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