| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Loaf |
INGREDIENTS
| 2 |
c |
Expanded sourdough |
| 1 1/3 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 3/16 |
c |
Water (eyeball it =85 this is a weird measurement because I converted this recipe to sourdough from a yeast bread recipe) |
| 1 |
tb |
Olive oil |
|
|
Additional flour |
INSTRUCTIONS
Bake on unglazed tile or a pizza stone on the bottom rack of oven to make
it nice and crusty. Or bake it in a greased bread pan.
Mix all ingredients and knead, adding flour until dough is no longer
sticky. Let rise until doubled in volume. Punch out bubbles and form loaf,
let rise until doubled in volume. Preheat oven to 350 degrees. Bake 30-40
minutes or however long it takes to brown nicely all over. I lined a small
Corning dish with a dish towel and let the bread rise in it. I took it out
by lifting it out by the towel edges, transferred it to one hand and
quickly put it on the stone right side up.
Posted to Digest bread-bakers.v097.n018 by Lobo119@worldnet.att.net on Feb
23, 1997.
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