*  Exported from  MasterCook  *
 
                    SAN FRANCISCO SOURDOUGH FRENCH BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breadmaker
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----N.SAAVEDRA/NOODLE-----
      5/8  cup           -Water -- (for Welbilt/Dak no
                         water needed)
    1      cup           Sourdough starter
    3      cups          Bread flour
    1      teaspoon      Salt
    1      teaspoon      Sugar
    2      teaspoons     Red Star yeast -- (except for
                         machines -- Use 4 ts)
                         Cornmeal -- (optional)
 
 Recipe for 1.5 lb loaf.
 
   For a mild sourdough: Place all ingredients except cornmeal in pan, select
 Dough setting and press Start.
 
   For the sourest sourdough: In a medium bowl, combine the water, starter (room
 temp), and half of the flour.
 Cover and let stand in a warm place until very sour and bubbly, from 24 to 48
hours. Then combine mixture with the rest of the ingredients except cornmeal in
pan. Select Dough setting and press Start. When dough has risen long enough the
machine will beep. Turn off bread machine, remove bread pan and turn out dough on
floured countertop or cutting board. Shape dough into one 12 oblong loaf or one
large round loaf or two 18 thin baguettes or eight french rolls.
 
   Place loaf (loaves) on a baking sheet that is well greased or sprinkled with
 cornmeal. With a sharp knife or razor blade, slash the rolls or baguettes
 straight down the center about 1/2 deep. On the oblong loaf, make 3 diagonal
 slashes. On the round loaf, slash and X or # on top. Let rise in warm oven 30-45
 minutes until doubled. (Hint: to warm oven slightly, turn oven on Warm for 2
 minutes, then turn it off, and place covered dough in oven to rise. Remove pan
 from oven to preheat it) 
   Preheat oven to 400F. With a plant mister, mist each loaf with water (or brush
 with water). Bake 25 to 30 minutes until golden brown, msiting with water twice
 more at 5-minute intervals. Remove from oven, cool on wire racks. To preserve
 crisp crust, do not store in plastic wrap or bags. Bread can be loosely covered
 or left out for up to 2 days before it dries out completely.
 
  Bread Machine Magic Rehberg/Conway
 
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