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Sourdough French Bread Ii Categories: breads, sourdough 1 cup starter 1/2 cup milk 1 tablespoon sugar 2 tablespoon melted shortening 2 teaspoon salt 2 1/2 cup flour 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 Yield: 1 servings |
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