Leavened Gallic Bread

Posted in Sourdough Bread on the February 18, 2008

Ingredient :

4 1/2 c Unbleached Flour, Unsifted

1 pk Active Dry Yeast

1/4 c Sourdough Starter

1/4 c Warm Water

1 c Warm Water

2 tb Sugar

2 tb Vegetable Oil

1/2 c Milk

2 ts Salt

How To …
Dissolve yeast in warm water. Add the remaining ingredients. Mix and knead lightly and return to the cup to rise until double. Turn onto floured board and divide the dough into two parts. Shape dough into oblong sides and roll up tightly, beginning with one hand. Seal the outer edge by pinching in the size and shape desired. Place loaves on greased baking sheet and let rise until doubled again. Make diagonal cuts on top of bread with razor blade or a very sharp knife and brush lightly water for the crust crisp. Bake at 400 degrees F for about 25 minutes or until brown and done. This bread recipes could serve eighteen people.

Note: Makes 2 loaves of 18 slices each. Also note the size of the service to all these recipes is guesstimate. It depends on the size you select.

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