Sourdough French Bread
|Active dry yeast||1⁄4 Ounce (1 Package)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Sourdough||1 Cup (16 tbs) (Starter Dough At Room Temperature)|
|Butter||2 Tablespoon, melted|
|Baking soda||1⁄2 Teaspoon|
|Yellow cornmeal||2 Tablespoon|
In large mixer bowl soften yeast in 1 1/2 cups warm water (110°).
Blend in 2 cups of the flour, Sourdough Starter, sugar, butter, and 2 tea spoons salt.
Combine 7 cup of the flour and the soda; stir into flour-yeast mixture.
Add enough remaining flour to make a moderately stiff dough.
Knead on floured surface till smooth (5 to 8 minutes).
Place in greased bowl; turn once.
Cover; let rise till double (1 to 1 1/2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
Shape in 2 oblong or round loaves.
Place on greased baking sheet sprinkled with cornmeal.
Cover; let rise till almost double (about 1 hour).
Brush with water and make diagonal slashes across tops.
Bake at 375° for 30 to 35 minutes.
Remove from sheet; cool.