Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Anna Ellis DTXT63A
1 1/4 c Sourdough starter
1/2 c Water
3 c Bread flour
1 tb Melted margarine
2 tb Sugar
1 1/2 ts Salt
2 ts Yeast
This basic recipe was from Anna Ellis (DMSD70C). I
substituted oil for the margarine and with some
experimentation, came up with this technique: Put all
ingredients in the B/M and set on the dough cycle.
When the cycle is complete, leave the dough in the pan
for 3 to 4 more hours. Remove dough and squeeze out
gases. Cover with a damp towel and let it rest for 20
or 30 minutes minutes. Sprinkle corn meal on a board
and shape dough into two cylindrical loaves. Place
loaves on a cornmeal covered baking sheet. Cover again
with the damp towel and allow to rise for another two
hours. At the end of two hours, refrigerate the dough,
still covered, for at least 12 hours (the longer the
better). Take dough out of the refer, sprinkle with
water, and let it sit out for 4 hours. Sprinkle again
with water then bake at 375 for 30 minutes or until
brown and crusty.
