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SOURDOUGH FRENCH BREAD Recipe

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This recipe for SOURDOUGH FRENCH BREAD, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judith Beck

Category:
Category:

Ingredients:  
Ingredients:  
FRENCH BREAD

Take starter from earthenware crock and put in a glass mixing bowl (never metal).
To the starter add:
2 cups warm water
2 Tbsp sugar
1 cups flour


Add to starter in the bowl:
1Tbsp yeast dissolved in c warm water
1 Tbsp salt
3 cups flour

Knead 25 times and make 1 long loaf and place it on a cookie sheet sprinkled with cornmeal. Let rise till doubled in size.
Brush with cold water and bake 1 hour at 350*. During the baking brush 2 times with water to get a glazed crisp crust.

Directions:
Directions:
Mix first three ingredients well and let this mixture work for at least 6 hours at room temperature.
Replace cup starter in the earthenware crock.

Preheat oven to 350
Sprinkle cornmeal on a baking sheet

Knead 25 times and make 1 long loaf and place it on the baking sheet. Let rise till doubled in size.
Brush with cold water and bake 1 hour.
During the baking brush 2 times with water to get a glazed crisp crust.

Number Of Servings:
Number Of Servings:
1 loaf

 

 

 

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