MY COOKBOOK

MY COOKBOOK
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10.2.11

RUSTIC SOURDOUGH BREAD


This is a typical San Francisco sourdough loaf.

1 cup sourdough starter1 1/2 cups lukewarm water
1 pkg. active dry yeast
1 tablespoon sugar
2 1/2 teaspoons salt
4-1/2 cups bread flour
cornmeal

• Place starter, yeast, sugar and warm water in a large bowl and stir well.
• Let stand 5-10 minutes or until foamy.
• Add salt and 4 cups of bread flour and stir to make a stiff dough.
• Place dough on lightly floured surface; kneed in flour to make soft dough.
• Kneed until smooth and elastic; 15 minutes.
• Place dough in greased bowl; turn to coat.
• Cover and let rise in a warm draft free place until doubled, about 1-1/2 hours.
• Grease baking sheet and sprinkle with cornmeal.
• Punch dough down and shape into a large oval loaf.
• Place on baking sheet.
• Cover and let rise until doubled.
• Preheat oven to 375F. Cut diagonal across top of loaf and brush with water.
• Bake 45-50 minutes or until bread sounds hollow when tapped on bottom.
• Cool on wire rack.
• Makes 1 large loaf




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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