French White Bread
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.
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INGREDIENTS
Nutrition- 2 1⁄2teaspoons active dry yeast
- 3⁄4
- 1⁄2cup sourdough starter, freshly feed
- 1teaspoon salt
- 1teaspoon sugar
- 1⁄4teaspoon baking soda
- 2 1⁄2 - 3 1⁄4cups all-purpose flour
- 1⁄4cup cornmeal
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DIRECTIONS
- 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.
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