Sourdough French Loaf
....by Filly







INGREDIENTS
  • 1 1/2 cups sourdough starter *
  • 2 T water
  • 3 cups bread flour
  • 3/4 t salt
  • 1 t active dry or bread machine yeast


1) Mix all ingredients in order in bread machine pan.
2) Select dough cycle.  When done, remove from machine, cover and let rest 10 minutes.
3) On lightly floured surface, roll dough into 12 X 8 inch rectangle.  Starting from long side, roll up into a spiral, seal edge.  Pinch & pull ends to taper.  You can also shape into 2 small round loaves if you prefer.
4) Mix 1 beaten egg white with 1 T water, brush top of loaf.
5) Cover & let rise 45 min till almost double.  Make 5 diagonal cuts across top of loaf with sharp knife.
6) Bake 35 - 45 minutes or until bread sounds hollow when tapped.
Serve warm,  topped with parmesan cheese or chive butter !


~
ENJOY ~

SOURDOUGH STARTER
  • 1 1/2 t active dry or bread machine yeast
  • 3/4 cup warm water (105-115 degrees)
  • 3 cups warm water
  • 3 cups all purpose flour
  • 4 t granulated or brown sugar
Dissolve yeast in the 3/4 cup warm water.  Add 3 cups warm water, stir in flour and sugar.  Mix thoroughly in large baggie, then let stand, covered, at room temperature 5-10 days, or until mixture has a slightly sour, fermented aroma.  Stir mixture 2-3 times per day.  Keep refrigerated after mixture has soured.
To use:  remove from refrigerator, stir thoroughly.  Remove amount needed for recipe, bring to room temperature.
For each cup of starter used, replenish mixture with 3/4 cup flour, 3/4 cup water and 1 t sugar.  Let mix stand at room temperature again for one day or until bubbly.  Refrigerate.
If not used for 10 days, feed with 1 t sugar every 10 days.













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