Directions: |
Directions:Combine milk, water and oil in a pan. Bring to a boil. Cool to lukewarm (95°F to 100°F). Dissolve yeast in the warm water. Add yeast mixture, sugar and salt to cooled milk mixture. Measure flour using spooning and level method into a large bowl. Make a well in the center. Pour milk mixture into well and add starter dough. Blend well but DO NOT KNEAD. Place in a greased bowl; Cover with clean cloth and allow to rise in a warm place until doubled in size, about 1 hour.
Turn onto lightly floured board, do not knead, and divide dough in half. Roll each into an oblong, 15x10”, log. Roll up tightly toward you, beginning at the wide side; seal the edges. With hand on each end, roll to taper ends. Place on baking sheet covered with heavy foil. (Pleat foil between loaves) With scissors, make cuts about 1/8” deep diagonally along loaf, about 2” apart. Let rise uncovered until a little more than doubled in size, about 1 hour.
Heat oven to 425°F. Bake for 15 minutes.
Reduce heat to 350°F. Bake for Bake for 15-20 minutes.
Brush tops and sides of loaves with 1 egg white mixed with 1 tbsp of cold water. Bake for additional 5 minutes.
Cool in a draft for a crisp crust. |
Directions: |
Directions:Combine milk, water and oil in a pan. Bring to a boil. Cool to lukewarm (95°F to 100°F). Dissolve yeast in the warm water. Add yeast mixture, sugar and salt to cooled milk mixture. Measure flour using spooning and level method into a large bowl. Pour milk mixture into flour and stir just until blended thoroughly.
Cover with clean cloth and allow to sit at room temperature in warm area for 12-18 hours to sour. |
This recipe for Betty Crocker Sourdough French Bread is from