Title: French Bread ( Star 6/20/90 )
Categories: Bread French
Yield: 20 Servings
| 1 | pk | YEAST |
| 1 | c | TEPID WATER ( 85 DEG. F. ) |
| 2 | c | FRIENDSHIP STARTER |
| 3 | ts | SUGAR |
| 1 | ts | SALT |
| 6 | c | FLOUR |
DISSOLVE YEAST IN WATER, THEN MIX IN STARTER. STIR IN SUGAR AND SALT, THEN
FLOUR. KNEAD ON A FLOURED SURFACE UNTIL SMOOTH AND ELASTIC. PLACE ON A
LIGHTLY FLOURED BOARD AND COVER. LET RISE FOR 90 MINUTES OR UNTIL DOUBLED
IN BULK. PUNCH DOWN, KNEAD A BIT AND CUT INTO 2 PIECES. SHAPE INTO LOAVES
AND PLACE ON A LIGHTLY GREASED BAKING SHEET. SPRINKLE WITH A LITTLE WATER
AND LET DOUBLE IN SIZE. BAKE IN A 375 DEG. F. OVEN FOR 30 MINUTES, OR UNTIL
GOLDEN BROWN AND HOLLOW SOUNDING WHEN TAPPED ON TOP.