| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
French |
Bread |
18 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1/4 |
c |
Warm water (110 to 115 F) |
| 4 1/2 |
c |
Unbleached flour; unsifted |
| 2 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 |
c |
Warm water |
| 1/2 |
c |
Milk |
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
Sourdough starter |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 16:59:52 -0500
From: Walt Gray <waltgray@mnsinc.com>
Dissolve yeast in warm water. Add the rest of the ingredients. Mix and
knead lightly and return to the bowl to rise until double. Turn out onto
floured board and divide dough into two parts. Shape dough parts into
oblongs and then roll them up tightly, beginning with one side. Seal the
outside edge by pinching and shape into size wanted. Place loaves on
greased baking sheet and let rise until double again. Make diagonal cuts on
top of loaves with razor blade or VERY SHARP knife and brush lightly water
for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown
and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving
sizes in all of these recipes is guesstamate. It all depends on the serving
size you select.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #90
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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