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Sourdough French Bread
Sourdough French bread is my favorite. I have been known to eat an entire load before the meal. Once I ate a loaf before the guests arrived. Fortunately, I made two loaves and they were both great! Remember you must have a good starter. The first time you make this you want to keep some of the starter in the refrigerator so next time, which for me is weekly, you are ready to go a bit faster.
Sourdough French Bread Starter1/4 c. milk3/4 c. water 2 t. vegetable oil 2 t. sugar 1 1/2 t. salt 1 pkg. yeast 2 1/3 c. flour Combine milk, 1/2 c. water and oil and bring to slow boil. Cool to lukewarm, add sugar and salt. Dissolve yeast in 1/4 c. warm water. Add to cooled milk mixture. Stir in flour, mix throughly. Cover and let stand in a warm place for 12 18 hours (oven or microwave with the light on is usually fine). This is enough for 12 loaves of bread (think big). Divide up so some goes in the refrigerator, good for a week, and some into the freezer--it's good for a month. Bring to room temp before making the bread.
Sourdough French Bread2 T. Starter dough (room temp) 1 pkg. dry yeast 1/4 c. warm water 4 1/2 t. sugar 2 1/2 t salt 1 c. water (room temp) 1 1/2 T solid shortening (Crisco) 1/2 c. milk (room temp) 4 1/2 c. flour My advice is never use the microwave to warm things up. The microwave changes the consistency of things like oil, milk, shortening and butter...so plan ahead and just set them out ahead. Dissolve yeast in water in a large bowl, add sugar and salt. Mix and set aside. Add water, shortening and milk to a pan and slowly bring to boil. Let cool to lukewarm (I use the baby bottle formula temperature technique). Pour mixture over flour mixture, add starter and stir...no kneading (I told you it was easy)...set in warm place in greased bowl till double in size, about 1-2 hours. Get your floured surface ready and turn out your mixture, divide in half. Your dough should be baby bottom consistency. Flatten, (this gets out all the air bubbles) then roll into tapered loaves, place on greased cookie sheet, make 1/4 inch slits on top of loaf and let rise, uncovered, in warm place till double in size, about 2 hours. Bake 15 minutes at 450; bake 15-20 minutes longer at 350. Brush with milk and bake 5 minutes longer. So you have 2 loaves...one for you now and one for later. And you have your starter ready to go for next time. If you are like me, that will be tomorrow. Send me your comments. If you have a great sourdough recipe, send it in...I just love to make easy sourdough bread.
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