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."
photo by Katzen
- Ready In:
- 4hrs 30mins
- Ingredients:
- 8
- Yields:
-
1 loaf
ingredients
- 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
- 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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Reviews
-
This is an excellent recipe, especially if you only need 1 loaf and need it fast. It works well with herbs too. An added bonus of not having to start overnight sweetens the deal. -
how do u make this starter dough ingredient??
-
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. -
You just can't beat homemade bread. I cheated a little and used my bread maker on the dough cycle. Once the dough cycle was complete, I formed a ball and let it rest before forming it into a French loaf. It smelled sooooo good while it was in the oven. I couldn't wait until it cooled down enough to try a slice. I wasn't disappointed. Made for ZWT5. -
Paula, this is a great recipe. Great flavor and love the chewy crust! An unusual method of preparing, but it works! Update June 7, 2007 Paula just made this again for ZWT III . . . and it's still as good as ever! Thanks for posting!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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