Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 tb Yeast
2 1/4 c Flour, bread
1 c Sourdough starter -- room temp
1 tb Sugar
1 t Salt
1/2 c 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
