Title: Sour Dough French Bread for the Zojirushi
Categories: Bread Breadmaker French
Yield: 2 Servings
| 1/2 | c | Warm water |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Sugar |
| 1 1/2 | c | Sour dough starter |
| 3 1/2 | c | Bread flour |
| 1 | pk | Active dry yeast |
| 1 | ts | Corn starch |
| 1/2 | c | Water |
| 1/4 | c | Cornmeal |
1. Measure water, salt, sugar, sour dough starter and flour. 2. Tap
container firmly to level out flour. 3. Sprinkle yeast in center of flour.
4. Insert baking pan securely into unit, close lid. Select Dough setting;
then press start. The complete light will flash when dough is finished...
5. Divide dough in half. Roll dough back and forth, elongating it into a
14 inch log. 6. Place each loaf on a stiff card board sprinkled with 1/4 c
of cornmeal. Cover lightly with plastic wrap or damp cloth. Allow to rise
in a warm place until puffy or double in bulk (about 45 minutes to 1 hour).
7. Adjust oven rack to the lowest position. Place a 12"x15" baking pan on
top rack as oven is preheating on 400o degrees. then place a baking pan
with sides on the bottom rasck. Add 1/2" boiling water. 8. Combine corn
starch and water. Heat to boiling while stirring; allow to cool. 9. With a
razor blade or very sharp knife, cut 1/2" deep diagonal slashes on top of
loaves. Brush the entire surface of each loaf with cornstarch mixture. 10.
Slide loaf off cardboard onto top baking sheet in oven. 11. (If using only
one oven, punch down remaining dough and knead briefly 2/3 minutes to
release air. 12. Bake at 400o minutes or until loaf sounds hollow when
tapped. Brush every 5-7 minutes with cornstarch mixture. Makes 2 loaves.
Source: Bosch Kitchen Center; Sandy, UT Typed by: Terrie Peterson From: Pat
Stockett Date: 29 Jan 97 National Cooking Echo Ä