| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Bread machi, Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sourdough Batter; "Proofed" |
| 1 1/2 |
tb |
Dry yeast |
| 1/2 |
c |
Tepid water |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
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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