Sour Dough French Bread
|Water||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Salad oil||1 1⁄2 Tablespoon|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110 To 115 Degree F)|
|Sugar||4 1⁄2 Teaspoon|
|Salt||2 1⁄2 Teaspoon|
|Sifted all purpose flour||3⁄4 Cup (12 tbs)|
|Starter dough||2 Tablespoon|
Combine milk, water and oil, bring to a boil.
Cool to luke warm (95 - 100 degrees)
Sprinkle yeast on warm water.
Stir until dissolved and add with sugar and salt to cooled milk mixture.
Place flour in large bowl, make a well in the center, pour milk mixture into well, add starter, stir until well blended.
Do not knead.
Dough will be soft.
Place dough in greased bowl, cover, let it stand in warm place (85 degrees) until doubled in bulk.
Turn onto lightly floured board.
Do not knead.
Divide into two even portions.
Flatten each portion with palms of hands.
Fold opposite sides toward center until they meet.
Fold in half, lengthwise.
Press outward from center to make a long tapered loaf 15" long and about 1-1/4" high.
Place on baking sheet covered with heavy foil. (Pleat foil between loaves.)
Make gashes about 1/8" deep diagonally along loaf, about 2" apart, let rise, uncovered, in warm place (85 degrees) until a little more than double in size.
Bake in 425 degree oven 15 minutes.
Reduce heat to 350 degrees and bake 15 -20 minutes longer.
Brush top and sides with 1 egg white mixed with 1 T.cold water.
Bake 5 minutes more.
Cool in a draft.