SourDough French Bread

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paulheaton79
Posted by
filed under Breads

Breads
 
Serving size: 1 slice
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 147 (7% DV)
Fat: 1g (2% DV)
Carbohydrates: 27g (9% DV)
Protein: 8g (15% DV)
Description: From Better Homes & Gardens Bread Cookbook. I modified slightly to my preference. Egg white flour adds protein, egg and gluten flour enhances dough properties.
Tags: bread
Ingredients:  Makes 24 servings (24 slices)
2  cups
 
2  teaspoons
 
2  teaspoons
 
6  cups
 
6  tablespoons
 
1  cup
 
3  tablespoons
 
2  tablespoons
 
1/2  teaspoon
 
 
2  tablespoons
 
1  tablespoon
 

Tip: For nutritional information on all the ingredients in SourDough French Bread just click on each ingredient name. Then adjust the serving size for any SourDough French Bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
In large mixer bowl, soften yeast in 2 cups warm water. Add sourdough starter. Blend in 2 cups of the flour (I use whole white wheat flour here), sugar, butter, salt, egg and egg white powder.
2
Mix the soda in 1 cup of bread flour. Add to mixer, add the wheat gluten flour. Add enough remaining flour to make a moderately stiff dough. Knead on floured surface till smooth (5-8 minutes) or use bread dough hook on mixer, and let knead 6 minutes. Place in bowl which has been sprayed with cooking spray. Spray top of dough. Cover and let raise till double in volume, about 60 minutes.
3
Punch down dough, divide in half and form into round balls. Cover and let rest for 10 minutes. Form into 2 oblong or round loaves. Place on greased cookie sheet or french bread pans that have been sprinkled with cornmeal. Cover and let rise till almost double (about 60 minutes).
Brush or spray with water, make diagonal slashes across tops. Bake at 375 for about 30 minutes. Bread should be nicely browned.
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