Bill's Sourdough French Bread recipe


5/5 - 0 Total votes

Servings: 12
Prep time: None None
Cooking time: None None

Ingredients

2 : c Vanilla Wafers; crushed

1 : c Confectioners sugar sifted

1 : c Nuts; chopped

2 : tb Cocoa

2 : tb Corn Syrup; light

1/4 : c Rum or Bourbon

1 : c Oil

2 : c Sugar

4 : Eggs; beaten

4 : tb Cocoa

1 : ts Salt

2 : c Flour

2 : ts Vanilla

1/2 : c Pecans; chopped

1 : c Chocolate chips

1 : cn Salmon; (5 oz)

2 : c Soft bread crumbs

2/3 : c Olive; sliced

1/3 : c Onion; minced

1/4 : c Milk

2 : Eggs

2 : tb Parsley; fresh, minced

1 : tb Lemon juice

1/4 : ts Dill weed

1 : ds Pepper

1 : c Butter, softened

1/2 : c Packed brown sugar

1/2 : c Granulated sugar

1 : Egg

1 : ts Vanilla

2 : 1/3 c All-purpose flour

1/2 : ts Baking soda

1/2 : ts Salt

1 : /4 c Toasted unblanched almonds,

-chopped : -chopped

1 : c Sourdough Starter

2/3 : c Milk

2 : tb Butter

2 : tb Sugar (natural)

1 : tb Salt

3 : c Bread Flour

1 : /2 ts Yeast

1 : pk Imported vegetable soup mix

1 : pk Frozen chopped spinach;

-thawed; : -thawed; well-drained

1 : /2 c Sour cream

1 : c Mayonnaise

1 : cn Water chestnuts; chopped

-fine : -fine

3 : c Canned undrained tomatoes;

-cut : -cut into chunks

1/2 : c Minced celery

1/2 : ts Dried oregano

1/4 : ts Dried basil

1 : tb Minced onion flakes

1/2 : ts Salt

2 : ts Margarine

2 : ts Sugar

1 : ds Pepper

1 : /2 c Powdered Sugar; sifted

1 : c Butter Or Margarine; soften

1 : ts Vanilla Extract

1/2 : ts Almond Extract

1 : Egg

2 : 1/ c Flour

1 : ts Baking Soda

1 : ts Cream Of Tartar

2 : tb Sun-dried tomatoes; finely

-chopped : -chopped

2 : tb Balsamic/red vinegar

1 : ts Dijon mustard

1 : Garlic clove; minced

1/2 : c Tahini

1/3 : c Lemon juice

1/4 : c Extra-virgin olive oil

1/4 : c Water

1 : Garlic clove, minced

1/2 : ts Ground cumin

1/4 : ts Hot pepper sauce

1/4 : ts Salt

1 : tb Vegetable oil

2 : lg Yellow onions; chopped

4 : Cloves (large) -or-

8 : Cloves (small) garlic;

-chopped : -chopped

1 : lg Eggplant; about to

-1/2 : pounds; peeled and

-minced : -minced

1 : lb Mushrooms; minced

1 : lb Lean ground turkey breast

1 : cn (32-oz) tomato sauce

2 : tb Chili powder

2 : tb Ground cumin

4 : ts Paprika

1 : ts Cayenne pepper

Salt : Salt and pepper to taste

1 : lb Cooked kidney or pinto beans

1/2 : c Cracked wheat

1/4 : lb Green beans

1 : sm Zucchini

1 : sm Carrot, peeled

1/2 : Granny Smith apple, peeled

1/2 : c Canned chick peas, rinsed

And : And drained

1 : tb Onion, minced

1 : tb Sesame tahini or peanut

Butter : Butter

1 : /2 tb Canola oil

1/2 : ts Curry powder

1/2 : ts Chili powder

1/2 : ts Salt

Server : Server grinds black pepper,

To : To taste

1/2 : c Bread crumbs

1/2 : c Warm water

1 : pk Yeast

2 : c Lukewarm milk

1/2 : c Melted butter or salad oil

1 : ts Salt

1 : ts Sugar

2 : c Flour

2 : Eggs (at room temperature)

1 : pn Baking soda

Directions

0: Feed your starter at least 12 hours before making bread

1: Combine 2 1/2 cups of the flour, yeast, sugar and salt in a large bowl

2: Add water, oil and starter and beat 3 minutes with an electric mixer

3: Work in additional flour by hand until dough can be handled

4: Amount will vary, depending on consistency of starter used

5: Decant dough to a lightly floured board and knead until smooth, satiny and elastic, about 10 mintues,working in additional flour in small amounts as needed to keep dough from sticking to board or hands

6: Place in a large, oiled bowl, turning once to coat dough ball; cooking spray works well for this

7: Cover with plastic wrap and allow to rise in a warm place until doubled, about 1 to 1 1/2 hours

8: Punch dough down and divide into either 2 or 4 pieces, depending on size of loaves desired

9: Cover and let rest 10 minutes

10: Roll each piece out into a rectangle and roll up from long side, pinching seam closed and tapering ends

11: Place loaves, seam side down, either in baguette pans or on a baking sheet which has been oiled and sprinkled with cornmeal

12: Gash top 1/4 inch deep either along the length or diagonally every 2 or 3 inches

13: Beat egg white with 1 tbsp water until frothy and brush loaves with it

14: Cover and let rise in warm place until doubled, about 1 hour

15: Bake at 375F 20 mintues, then brush again with egg white and bake an additional 20 minutes

16: Remove from pans and cool on wire racks

17: Recipe By : Bill Hatcher <bhatcher@gc

18: net> Posted to Digest bread-bakers

19: v096

20: n057 Date: Fri, 15 Nov 1996 20:32:25 -0500 From: "Bill Hatcher" <bhatcher@gc

21: net>







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