*  Exported from  MasterCook  *
 
                        BASIC SOURDOUGH FRENCH BREAD
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Sourdough starter -- proofed
    1       pk           Yeast -- dry
    6       c            Flour, all-purpose
    1       c            Water -- tepid
    1       tb           Sugar
      1/2   ts           Salt
 
   Recipe by: Randy Pollak
   Preparation Time: 4:00
   In a large bowl, combine starter, water, yeast, sugar,
   salt, and 1 cup of flour. Set aside in warm place for
   about 15 minutes to proof. Add remaining flour and
   knead dough until smooth and elastic. Cover with bowl
   and allow to double (about 1 1/2 hours). Punch down
   dough and divide in half. Shape dough into two
   baguettes by first rolling dough into a large
   rectangle, then roll rectangle into loaf (tuck ends
   underneath loaf), place on baking sheet and allow to
   double again. With a very sharp knife, make a slit
   down each loaf. Bake in a pre-heated 375-degree oven
   for 30 minutes, Test for doneness by tapping on loaf;
   it should sound hollow. For a crispy crust,
   periodically spray water, with a hair sprayer, into
   the oven while loaves are baking.
   DARK RYE: Substitute 3 cups of rye flour for 3 cups of
   the all purpose flour. Add 2 tablespoons of caraway
   seeds to the batter, along with 1 cup of dark
   molasses, and 2 tablespoons of powdered cocoa.
   Substitute brown sugar for the plain sugar. Reduce
   water by 1/4 cup. RAISIN-CINNAMON: Add 2 slightly
   beaten eggs to the batter, after proofing. Roll each
   half of dough into a large rectangle. Sprinkle each
   rectangle with a mixture of, 1/4 cup sugar and 1
   tablespoon of ground cinnamon. Sprinkle each half with
   1/2 cup of raisins. Carefully roll each rectangle as
   you would to shape a baguette. tuck the ends
   underneath the loaf.  Allow to rise until doubled, do
   not split tops of loaves. After baking brush loaves
   with melted butter. GARLIC-CHEESE: Add 1 cup of grated
   parmesan cheese to batter. Mince 6 cloves of garlic,
   add to batter. After splitting tops of loaves,
   carefully pour 1 tablespoon of garlic butter on the
   top of each loaf. For a cheesier loaf, before rolling
   rectangle into baguette, sprinkle with 1/2 cup of
   grated cheddar cheese.
  
 
 
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