Sour dough french bread for the zojirushi
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Sour dough french bread for the zojirushi
  Dough    French    Bread  
Last updated 6/12/2012 1:23:39 AM. Recipe ID 56835. Report a problem with this recipe.
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      Title: Sour dough french bread for the zojirushi
 Categories: Breads
      Yield: 2 Loaves
 
    1/2 c  Warm water
  1 1/2 ts Salt
  1 1/2 ts Sugar
  1 1/2 c  Sour dough starter
  3 1/2 c  Bread flour
      1 pk Active dry yeast
      1 ts Corn starch
    1/2 c  Water
    1/4 c  Cornmeal
 
  1.  Measure water, salt, sugar, sour dough starter and flour. 2. Tap
  container firmly to level out flour. 3. Sprinkle yeast in center of
  flour. 4. Insert baking pan securely into unit, close lid. Select
  Dough setting; then press start.  The complete light will flash when
  dough is finished... 5. Divide dough in half. Roll dough back and
  forth, elongating it into a 14 inch log.  6. Place each loaf on a
  stiff card board sprinkled with 1/4 c of cornmeal.  Cover lightly
  with plastic wrap or damp cloth. Allow to rise in a warm place until
  puffy or double in bulk (about 45 minutes to 1 hour). 7. Adjust oven
  rack to the lowest position. Place a 12"x15" baking pan on top rack
  as oven is preheating on 400 degrees. then place a baking pan with
  sides on the bottom rasck. Add 1/2" boiling water. 8. Combine corn
  starch and water. Heat to boiling while stirring; allow to cool. 9.
  With a razor blade or very sharp knife, cut 1/2" deep diagonal
  slashes on top of loaves. Brush the entire surface of each loaf with
  cornstarch mixture. 10. Slide loaf off cardboard onto top baking
  sheet in oven. 11. (If using only one oven, punch down remaining
  dough and knead briefly 2/3 minutes to release air. 12. Bake at 400
  minutes or until loaf sounds hollow when tapped. Brush every 5-7
  minutes with cornstarch mixture. Makes 2 loaves.
 




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Recipe ID 56835 (Apr 03, 2005)

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