SOUR-FRENCH(B) USENET Cookbook SOUR-FRENCH(B)
SOURDOUGH FRENCH BREAD
SOUR-FRENCH - An old-fashioned sourdough French bread
This is a hearty bread, possibly heavier than many people
are used to. The flavor is wonderfully tangy, and comple-
ments just about any meal. Try it with garlic butter!
This bread is slow raising. I usually spend two days on
it-start the dough one day, let it rise overnight, then form
the loaf and bake the next day. This recipe is from The Com-
plete Sourdough Cookbook, by Don and Myrtle Holm.
INGREDIENTS (1 loaf)
1 cup sourdough starter
1/2 cup milk (any type, but I prefer whole milk)
1 Tbsp sugar
2 tsp salt
2 Tbsp shortening
2 1/2 cups
(1) Combine milk, sugar, salt, and shortening in a
pan. Heat until shortening melts, then cool to
lukewarm (about 110 deg. F.
(2) Stir milk into starter. Add flour gradually,
forming dough that pulls away from sides of the
(3) Kneed until smooth (about 15 min.), adding flour
as needed to keep the dough from sticking to the
board. When done, the dough will be fairly heavy,
but smooth in texture.
(4) Place in a well-greased bowl and raise in a warm
place until doubled.
(5) Form into a long loaf (about 16 inches long).
Place on a greased baking sheet and let rise
again, until almost doubled.
(6) Cut diagonal slits in top of loaf with a sharp
knife, and bake in a 400 degree oven until done,
about 30-35 min.
(7) Remove from pan, and let cool in a draft-free
Be careful that the milk mixture has cooled before adding it
to the starter. If it's too hot, you'll kill the starter and
the bread won't rise.
Since the dough rises for a long time, I usually cover it
with a damp towel to keep it from drying out.
If you want a chewy crust, brush the top of the loaf with a
mixture of corn starch and water before baking. Also, plac-
ing a pan of water in the oven while baking will make the
crust a little softer. I usually brush the loaf with butter
Difficulty: moderate. Time: 1 hour preparation, long rising
time, 1/2 hour baking. Precision: measure the ingredients.
Hewlett-Packard Personal Software Division, Santa Clara, CA
From: roche@rochester (James Roche)
Subject: RECIPE: Sour cucumber pickles
Date: 14 Nov 86 02:14:50 GMT
Organization: University of Rochester, Rochester, New York, USA
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