Bread Machine Recipes




Sourdough French Bread
Ingredients:


Cooking Directions:
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1/2 tablespoon yeast
2 1/4 cups flour -- bread
1 cup sourdough starter -- room temp
1 tablespoon sugar
1 teaspoon salt
1/2 cup water -- tepid

Put all ingredients except the water into the machine. Set it for french
bread and start it. Slowly drizzle the water into the machine while it is
running. Stop adding water when the dough forms a rough ball that cleans
the sides of the pan. There should be no wet slime under the paddle. Let
it knead for a while. The dough should get smooth and satiny. Touch the
dough ball. It's okay if it barely sticks to your finger and feels tacky,
but you finger should come away clean. This dough, not having any fat or
oil is always just a hair stickier than normal white bread. It should not
feel too dry. If it is dry, add a few drops of water. Close the lid and
let it do its thing. After the loaf shaping stage you may mist the dough
lightly with water to give it a crispier crust.

Rye variation: substitute 1/2 cup rye flour for 1/2 cup bread flour. Add
1 tsp caraway seed.

Note: Feed the starter and let it stand at room temp at least 4 hours
before starting the bread (usually over night) Store starter in the fridge

when not in daily use. I feed it with 1/2 cup all purpose flour and 1/2
cup water.

Tested in DAK R2D2. Sylvia's comments: I wanted some sourdough loaves to

take to work for a party, and used this one. I shaped the dough into 4
long ropes, which by the time they finished rising were bigger than I
wanted. :( I baked them in a 350 oven for 20 minutes with a pan of hot
water on the bottom rack to get a good crisp crust, then flipped them over

and baked another 10 minutes to get the bottom crisp too. Came out great!

Posted on GT Cookbook echo by Joyce Monschein, 3-04-92 From the recipe
files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005





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