"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

San Francisco-Style Sourdough Bread Recipe

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This recipe for San Francisco-Style Sourdough Bread, by , is from Family & Friends Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Ciulla
Added: Thursday, January 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pound
1 1/4 cup Sourdough Starter
2 tbsp milk
3 cup flour
1 tbsp sugar
3/4 tsp salt
1 tsp yeast
cornmeal

2 pound
1 3/4 cup Sourdough Starter
1/4 cup milk
4 cup flour
4 tsp sugar
1 tsp salt
1 1/4 tsp yeast
cornmeal

Directions:
Directions:
Add all ingredients except cornmeal to the machine according to the list. Select cycle. When cycle is complete, remove the dough from the machine and let rest for 10 minutes.
Lightly grease baking sheets, sprinkle with cornmeal. Set aside. On lightly floured surface, shape the 1 1/2 ld loaf into a round 8" loaf, or divide the 2 lb in half and shape each into a 6" oval loaf.
Place loaf o prepared baking sheets. Using a sharp knife, slash the top of the loaves diagonally. Cover and let rise in a warm place for 30-45 minutes, until doubled.
Brush tops with water. Bake in a 400F oven for 20-30 min. or until crust of each is golden brown and bread sounds hollow when tapped. Remove from oven; cool on racks.

Number Of Servings:
Number Of Servings:
20 slices/ 27 slices

 

 

 

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