Sour Dough French Bread For The Zojirushi

CATEGORY	CUISINE	TAG	YIELD
	French	Breads	2	Loaves

INGREDIENTS

1/2	c	Warm water
1 1/2	t	Salt
1 1/2	t	Sugar
1 1/2	c	Sour dough starter
3 1/2	c	Bread flour
1		Active dry yeast
1	t	Corn starch
1/2	c	Water
1/4	c	Cornmeal

INSTRUCTIONS

Measure water, salt, sugar, sour dough starter and flour. 2. Tap
container firmly to level out flour. 3. Sprinkle yeast in center of
flour. 4. Insert baking pan securely into unit, close lid. Select
Dough setting; then press start.  The complete light will flash when
dough is finished... 5. Divide dough in half. Roll dough back and
forth, elongating it into a 14 inch log. 6. Place each loaf on a  stiff
card board sprinkled with 1/4 c of cornmeal. Cover lightly with
plastic wrap or damp cloth. Allow to rise in a warm place until puffy
or double in bulk (about 45 minutes to 1 hour). 7. Adjust oven rack  to
the lowest position. Place a 12"x15" baking pan on top rack as  oven is
preheating on 400Ã¸ degrees. then place a baking pan with  sides on the
bottom rasck. Add 1/2" boiling water. 8. Combine corn  starch and
water. Heat to boiling while stirring; allow to cool. 9.  With a razor
blade or very sharp knife, cut 1/2" deep diagonal  slashes on top of
loaves. Brush the entire surface of each loaf with  cornstarch mixture.
10. Slide loaf off cardboard onto top baking  sheet in oven. 11. (If
using only one oven, punch down remaining  dough and knead briefly 2/3
minutes to release air. Bake at 400Ã¸  minutes or until loaf sounds
hollow when tapped. Brush every 5-7  minutes with cornstarch mixture.
Makes 2 loaves.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 938 Calories From Fat: 38 Total Fat: 4.5g Cholesterol: 0mg Sodium: 1757.9mg Potassium: 285.2mg Carbohydrates: 190g Fiber: 6.9g Sugar: 4g Protein: 30g