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SOURDOUGH FRENCH BREAD

Category:    Bread
Yield:18 servings
 
      1 pk Active Dry Yeast                  1/4 c  Warm Water (110 to 115 F)
  4 1/2 c  Unbleached Flour, Unsifted          2 tb Sugar
      2 ts Salt                                1 c  Warm Water
    1/2 c  Milk                                2 tb Vegetable Oil
    1/4 c  Sourdough Starter              
 
  Dissolve yeast in warm water.  Add the rest of the ingredients.  Mix and
  knead lightly and return to the bowl to rise until double.  Turn out onto
  floured board and divide dough into two parts.  Shape dough parts into
  oblongs and then roll them up tightly, beginning with one side.  Seal the
  outside edge by pinching and shape into size wanted.  Place loaves on
  greased baking sheet and let rise until double again.  Make diagonal cuts
  on top of loaves with razor blade or VERY SHARP knife and brush lightly
  water for crisp crust.  Bake at 400 degrees F for about 25 minutes, or
  until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the
  the serving sizes in all of these recipes is guesstamate. It all depends on
  the serving size you select.
 

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