| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 5/8 |
c |
Sour Cream |
| 5/8 |
c |
Milk |
| 1 1/2 |
tb |
Vinegar |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Baking Soda; or more |
| 2 1/2 |
c |
Bread Flour |
| 2 |
ts |
Yeast |
INSTRUCTIONS
Put into breadmachine according to your manufacturer's directions. This
turns out GREAT in the breadmachine or baked in a conventional oven. To
bake in conventional oven, preheat to 400 degrees. Form loaves and let rise
a second time. Slash the loaves 5 or 6 times with a sharp knife and brush
with cold water. Bake in preheated 400 degree over for 15 minutes and then
lower the temperature to 350 degrees and bake for 5 to 10 minutes or until
golden brown and bread sounds hollow when tapped. This bread turns crispy
on the outside and moist with a sourdough texture on the inside. Med. for
1-1/2 lb. loaf.
Posted to MM-Recipes Digest V5 #002 by SHawley711 <SHawley711@aol.com> on
Jan 1, 1998
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