| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
—for 1 1/2 pound loaf— |
| 1 |
c |
Water |
| 1 |
c |
Sourdough starter |
| 3 |
c |
Bread flour |
| 1/2 |
c |
Rye flour |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
| 2 |
lb |
Loaf: |
| 1 1/3 |
c |
Water |
| 1 1/3 |
c |
Sourdough starter |
| 4 |
c |
Bread flour |
| 2/3 |
c |
Rye flour |
| 4 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
INSTRUCTIONS
1. Add ingredients to bread machine pan according to manufacturer's
directions.
2. Select dough cycle.
3. Scrape dough onto a board coated generously with bread flour. Taking
care not to puncture or tear dough surface (interior is sticky), pat dough
gently with floured hands to form a round loaf about 8 inches wide; do not
knead. Sprinkle 2 tablespoons bread flour over dough.
4. Slide a pastry scraper or wide spatula under loaf to loosen, then lift
quickly and carefully onto a buttered 14 x 17 inch baking sheet. Pat to
reshape loaf, if necessary.
5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30
minutes. Remove plastic.
6. With a floured razor blade or very sharp knife, cut 2 or 3 slashes about
1/2 inch deep across top of loaf.
7.Bake in a 425 F oven until richly browned, 25 to 30 minutes.
8.Transfer loaf to a rack to cool at least 15 minutes before slicing. Serve
hot, warm, or cool.
NOTES : Sunset Magazine, March 1998
Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net>
on Feb 15, 1998
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