Sourdough French Bread Ii Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 cup: Starter,
2 tbsp: Melted shortening,
1/2 cup: Milk,
2 tsp: Salt,
1 tbsp: Sugar,
2 1/2 cup: Flour,
Directions:
Mix ingredients in the above order, working in the flour a little at a
time. Let dough rise in greased bowl until doubled. Knead again and
form into French loaf. Cut cross-hatches on the top and let rise
again. Bake at 325 F for 1/2 hour or until done.
Brush top with butter.
From the collection of Jim Vorheis
Nutritional Information per serving: xx calories, xx gm protein, xx
gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg
sodium, x g dietary fiber
Posted on GEnie Food & Wine RT Jun 27, 1993 by COOKIE-LADY [Cookie]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
Source from luhu.jp
time. Let dough rise in greased bowl until doubled. Knead again and
form into French loaf. Cut cross-hatches on the top and let rise
again. Bake at 325 F for 1/2 hour or until done.
Brush top with butter.
From the collection of Jim Vorheis
Nutritional Information per serving: xx calories, xx gm protein, xx
gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg
sodium, x g dietary fiber
Posted on GEnie Food & Wine RT Jun 27, 1993 by COOKIE-LADY [Cookie]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
Source from luhu.jp