| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Breads |
2 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 2 |
tb |
Sugar |
| 5 |
c |
All-purpose flour |
| 1 |
c |
Warm water |
| 1 1/2 |
c |
Sourdough starter |
| 2 |
ts |
Salt |
INSTRUCTIONS
In large mixing bowl, sprinkle yeast over warm water, let dissolve 5
minutes. Stir in sugar, starter and gradually add 4 cups of the flour
mixed with salt. Cover bowl with damp cloth, let rise 1 to 1 1/2 hrs in a
warm, draft-free place. Turn dough onto floured board, work in remaining
flour until dough is no longer sticky, Knead until satiny, about 5 min.
Shape into 1 large round, or 2 long loaves. Set on cookie sheet sprinkled
with corn meal. Let rise again in warm place for 1 to 1 1/2 hrs. Put
shallow pan of water in lower shelf of oven; preheat to 400 F. Make
diagonal slashes in bread. Bake 40 to 50 minutes or until crust is medium
dark brown. Set on rack to cool. Courtesy Telephone Pioneers BillSpalding
*P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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