Sourdough French Bread
Great right out of the oven with lots of butter!!!
General Info: Place the starter in a glass or plastic container and use a wooden or plastic spoon to stir - no metal. After using some of the starter, "feed" the rest with 1 cup flour, 1 cup milk and 1/4 cup sugar. If not going to use, put in a covered container and keep
in refrigerator. Will keep several weeks.
- 1 pkg dry yeast
- 1 c. warm water
- 2 Tbls sugar
- 1 1/2 C starter
- 4 C flour
- 2 tsp salt
Preparation time 150mins
Cooking time 180mins
In large mixing bowl, sprinkle 1 pkg dry yeast over 1 c. warm water. Let dissolve 5 min.
Stir in 2 Tbls sugar, 1 1/2 c. starter, then gradually add 4 c. flour and 2 tsp salt. (I mix in 3 1/2 C flour then put dough onto floured board and knead in therest of the flour to make a nice dough)
Place in a greased bowl and let rise for 1-1 1/2 hours. Turn dough onto a floured board and knead for a couple of minutes. Shape into 1 large or 2 sm loaves. Set onto greased cookie sheet: let rise again for about an hour. Put shallow pan of water on lower shelf of oven; preheat oven to 400 degrees. Make diagonal slashes in top of bread so dough does not fall. Bake 30 min or until golden brown. I bake at 375
degrees depends on your oven. So watch temp and time the first time you bake the bread!
Remember when letting dough rise keep it covered and in a warm, draft free area.