| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Breadmaker, Sourdough, Tried/true, Bread |
2 |
Servings |
INGREDIENTS
|
|
-FORMATTED BY L. CROUCH |
| 1 |
pk |
Dry yeast |
| 5 |
c |
Better for Bread Flour |
| 1 |
ts |
Salt |
| 2 |
c |
Proofed sourdough batter |
| 3 |
ts |
Sugar |
| 1 |
c |
Warm water (85~) |
INSTRUCTIONS
1. The evening before: Prepare sourdough batter according to the
directions for Sourdough Batter. 2. After 12 hours: Put all the ingredients
in the breadmaker in the order given, set to manual white or french, and
start. 3. After the machine has run its manual cycle, turn the dough onto
a floured board, divide into two pieces, knead each piece slightly, and
shape into 2 loaves. Place in oiled pans. Cover and allow to rise until
dough reaches top of pans. 8. Brush tops with water and bake at 350~ for 40
minutes, brushing tops once again during baking. 9. Bread is done when
crust is brown and sounds hollow when tapped with your knuckles.
Recipe By : Goldrush
Posted to MC-Recipe Digest V1 #291
Date: Sun, 10 Nov 1996 15:14:05 -0700 (MST)
From: "lcrouch@ccit.arizona.edu" <lcrouch@CCIT.ARIZONA.EDU>
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