| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Bread |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Proofed "Sourdough Batter" (make the night before) |
| 1 |
pk |
Dry yeast |
| 1 |
c |
Tepid water (85 degrees) |
| 3 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 6 |
c |
All-purpose flour |
INSTRUCTIONS
This loaf has a wonderful flavor, and it uses both normal yeast and
sourdough. It is simple to do and the odor of this stuff baking will bring
the kids in from the yard I promise.
Make your batter the night before. Cover and let it sit out. Dissolve the
yeast in the water. Mix with the Sourdough Batter and then stir in the
sugar and salt. Finally, stir in the flour. I use my KitchenAid dough hook
so there is no pain to this method. Knead with a machine or by hand until
the dough is very smooth and elastic.
Place the dough on a plastic tabletop and cover with a large metal bowl.
Allow to double in bulk, about 1-1/2 hours.
Punch the dough down, knead it a bit, and divide it into 2 pieces. Shape
each into a loaf and place on a baking sheet that has been sprinkled with
cornmeal. Using a pastry brush, dab a little water on the top of each loaf.
Allow the loaves to rise until double in bulk and bake in a 375° oven for
about 30 minutes, or until the crust is brown and the loaf sounds hollow
when you tap the bottom with your knuckle.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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