| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Bread machi, Breads | 1 | Servings | |
INGREDIENTS
| 1 | c | Sourdough Batter, "Proofed" |
| 1 1/2 | T | Dry yeast |
| 1/2 | c | Tepid water |
| 2 | t | Sugar |
| 1/2 | t | Salt |
| 3 | c | All-purpose flour |
INSTRUCTIONS
Make the batter the night before. This is done by taking 3/4 cups of the starter and adding 3/4 cup flour and 1/2 cup warm water and letting it sit out overnight. What is not used the next morning, can be tossed back into the starter. To finish the job, just toss all of the ingredients into the machine and enjoy. (Note: I usually use the "french bread" setting on my Welbuilt, but I don't think it is critical.) >From: JOEL MOZER <MOZER%ATMO@Arizona.edu> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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Nutrition (calculated from recipe ingredients)
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Calories: 1456
Calories From Fat: 42
Total Fat: 5g
Cholesterol: 0mg
Sodium: 1179.5mg
Potassium: 573.6mg
Carbohydrates: 302g
Fiber: 15g
Sugar: 9.4g
Protein: 46g