*  Exported from  MasterCook II  *
 
                           Sourdough French Bread
 
 Recipe By     : Bill Turner Hewlett-Packard Personal Software Division, Sant
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           sourdough starter
  125      ml            milk (any type, but I prefer whole milk)
   15      ml            sugar
   10      ml            salt
   30      g             shortening
  250      g             flour
 
 1.  Combine milk, sugar, salt, and shortening in a pan.  Heat until
  shortening melts, then cool to lukewarm (about 45 =F8C .
 
 2.  Stir milk into starter.  Add flour gradually, forming dough that pulls
  away from sides of the bowl.
 
 3.  Kneed until smooth (about 15 min.), adding flour as needed to keep the
  dough from sticking to the board.  When done, the dough will be fairly
  heavy, but smooth in texture.
 
 4.  Place in a well-greased bowl and raise in a warm place until doubled.
 
 5.  Form into a long loaf (about 40 cm long).  Place on a greased baking
  sheet and let rise again, until almost doubled.
 
 6.  Cut diagonal slits in top of loaf with a sharp knife, and bake in a 400=
  degree oven until done, about 30-35 min.
 
 7.  Remove from pan, and let cool in a draft-free location.
 
 Author’s Notes:
     This is a hearty bread, possibly heavier than many people are used to.=
  The flavor is wonderfully tangy, and complements just about any meal.  Try
  it with garlic butter! This bread is slow raising.  I usually spend two
  days on it - start the dough one day, let it rise overnight, then form the
  loaf and bake the next day. This recipe is from The Complete Sourdough
  Cookbook, by Don and Myrtle Holm.
 
     Be careful that the milk mixture has cooled before adding it to the
  starter. If it’s too hot, you'll kill the starter and the bread won't rise.=
  Since the dough rises for a long time, I usually cover it with a damp towel
  to keep it from drying out. If you want a chewy crust, brush the top of the
  loaf with a mixture of corn starch and water before baking.  Also, placing
  a pan of water in the oven while baking will make the crust a little
  softer.  I usually brush the loaf with butter after baking.
 
 Difficulty    : moderate.
 Precision     : measure the ingredients.
 
                    - - - - - - - - - - - - - - - - - -