Recipe by PaulaG
This is a light sourdough french bread that is made using your mixer and dough hooks. It has been around a number of years...say 1975 vintage! Hope you enjoy.
Top Review by Katzen
Oh my goodness! This bread is absolutely fabulous!!! I followed Crafty Lady's review, and put it in the breadmaker, and it came out beautifully. The sourdough added an extra depth of flavour and texture, and the crust came out excellent, too! Paula, this is a wonderful recipe! Made for ZWT5.
- 2 1⁄2 teaspoons active dry yeast
- 3⁄4 cup warm water (110 degrees F)
- 1⁄2 cup sourdough starter, freshly feed
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄4 teaspoon baking soda
- 2 1⁄2-3 1⁄4 cups all-purpose flour
- 1⁄4 cup cornmeal
Directions See How It's Made
- Insert the dough hook into your mixer.
- In large mxing bowl, dissolve the yeast in 3/4 cup warm water.
- Add the starter, salt, sugar and 1 1/2 cups flour.
- Mix on medium until smooth and flour is incorporated, about 1 1/2 minutes.
- Cover and let rise for 60 to 90 minutes or until double in bulk.
- On low speed of mixer, slowly add remaining flour and baking soda.
- Knead dough for 5 to 7 minutes with dough hook.
- The dough should have a satin texture and form a ball, cleaning sides of the bowl.
- Shape the dough into a ball and let rest on a floured board for 10 minutes.
- Form into a French loaf, place on greased cookie sheet that has been lightly dusted with cornmeal.
- Make 3 to 5 diagonal slashes on top of loaf with sharp knife or scissors.
- Cover and let rise 90 minutes.
- Bake at 375 degrees for 50 minutes.
- When baked the loaf will be nicely brown and sound hollow when tapped with knuckles.