Sourdough French Loaf |
....by Filly |
INGREDIENTS |
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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 ! |
SOURDOUGH STARTER |
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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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