| By:
Judy Griswold
|
|
Yeast
mixture:
1
cup warm water
2
TBsp. Butter
2
TBsp. Sugar
2
tsp. Salt
2
½ tsp. Yeast
let
sit 15 minutes.
Next
add:
2
cups sourdough starter
1
cup milk
5-6
cups flour
|
| Kneed
dough until silky, but not sticky. Turn
in a greased bowl. Cover with clean
towel and let rise until double (approx. 45-60 min.). Punch down. Form loaves into greased Baquette pans.
Make diagonal slices and paint with 1 egg
which has been slightly beaten with a sprinkle of water.
Let rise until double in a place free from drafts (approx. 30 min). Bake for 25-30 (increase time 5 minutes if making regular
bread size loaves) minutes in a preheated 375 F oven. For a firm crust, place a small dish of water in the oven
along side the bread. You may also
toss in approximately 1/8 cup water during baking. |
| Key
Words: Pastry |
|
