diabetes help
Special Offers


 




West Coast French Sourdough Bread I from the Recipes EU Collection

 


West Coast French Sourdough Bread I Recipe

...brought to you by Recipes EU



West Coast French Sourdough Bread I
1 cup Starter
1 package Dry yeast
3/4 cup Flour
3 cup Flour
3/4 cup Water
2 tsp Salt
1/2 tsp Soda
1 1/2 cup Warm water
2 cup Flour
2 tsp Sugar


About 9:00 in the evening measure out 1 cup starter from the
refrigerator storage jar into mixing bowl (do not use metal or
plastic). Add 3/4 cup water and 3/4 cup flour and beat thoroughly.
Cover bowl tightly with clinging transparent wrap and set in warm
place (80 to 85) overnight.

In the morning about 7:00 beat starter thoroughly. Measure out 1 cup
and return remaining starter to storage jar. In another bowl pour
1-1/2 cups of just warm water, stir in 2 tsp. sugar and sprinkle 1
pkg. yeast on top. Let stand until yeast is dissolved. Add the 1 cup
of reserved starter and 3 cups flour. Beat thoroughly, cover tightly
and let stand in warm place until very light and foamy. This will
take from 1 to
1-1/2 hours.

Sift 2 tsp. salt and 1/2 tsp. soda with 1 cup flour and spread the
remaining 1 cup on the pastry board. Stir the sifted flour mix into
the sponge. Turn out on board and knead for several minutes using a
little more flour if necessary to make a very stiff dough. Knead
until completely smooth and not sticky so that it can be worked on an
unfloured portion of the board without sticking. Divide in halves and
shape into either round or long narrow loaves. Place on flat baking
sheet, preferably non stick, or lightly grease it or sprinkle corn
meal over the surface. Slip into large plastic bag, supported so that
it will not touch dough (drinking glasses placed at each end of sheet
are fine). Set in warm place for 1 to 1-1/2 hours to rise.

If the dough becomes too light the loaves will spread in baking but
this only makes a more delicious crust. When ready for the oven brush
top of loaves with cold water. Make diagonal slashes across top of
long loaves and five or six radiating from center of round ones with
a sharp single-edge razor blade or scissors. Bake in oven preheated
to 400 degrees with pan of hot water on the floor from 50 to 60
minutes and the crust is as dark as desired. About 10 minutes before
the end of the baking period, brush tops with water again. Remove
from pans and stand on edge to cool, propping them against a heavy
glass jar or similar object.

For the most attractive slices, especially if the loaves have spread a
little to much in baking, cut with a very sharp knife diagonally
across the long loaf and at the same time have the blade slanted from
top to bottom away from the end. This makes the slices about twice as
wide as when cut straight up and down. Cut slices from the round
loaves on the slant also. When ready to seve, to preserve the utterly
delicious taste and crisp, hard crust, re-heat quickly with wrapping
open at one end so that the bread will not become steamy, or spread
slices with butter and place under broiler at high heat for a very
short period until the edges are beginning to brown nicely. This
recipe makes 2 long or 2 large round loaves.

From: Breads and Coffee Cakes with Homemade Starter Shared By: Pat
Stockett
 


This West Coast French Sourdough Bread I Recipe brought to you from the Recipes.eu.com recipe collection
Print this Page

Advice on losing weight

If you enjoy your food, but need to get in shape and also enhance your general physical condition, then you really should commence a meticulously planned sensible meal plan. At best, this must include 5 helpings of pulses and vegetables every day and also involve an appropriate proportion of fat, carbohydrates and proteins.

In deciding on a diet, you have to endeavour to decrease consumption of fat, salt and refined carbohydrates.

When chosing foods for dieting, people most certainly focus on retail store and big brand foods professing to be 'low-fat'. This is frequently wrong, given that an item may be reduced in fat, but also contain far too much carbohydrates.

Keep yourself hydrated. Your body needs plain water , it is necessary for our body's wellbeing and is blessed with calories and fat. It additionally fills the drinker's belly and reduces feelings of hunger. A few physicians claim it is best to drink at the minimum six glasses of plain water every 24 hours.

Instead of thinking about the types of food that you really should leave out of your meal plan, direct your attention to the "good" foods that you can bring into your weight loss program. If you are able to bring in a few nourishing pulses and vegetables into your meal plan, you'll soon see that you feel full and have a far decreased likelihood of falling prey to those unwholesome mid-day sweets and chocolates.

If you like this West Coast French Sourdough Bread I Recipe, you may find the following sites useful:




West Coast French Sourdough Bread I - a delicious recipe from Recipes.eu.com