Friday, June 4, 2010

Easy Sourdough French Bread

Easy Sourdough French Bread

  • 1 cup warm Water
  • 2 1/2 tablespoons White Vinegar
  • 4 cups All-Purpose Flour
  • 3 tablespoons Wheat Gluten** (located in the baking aisle at the grocery store)
  • 2/3 cup Sour Cream
  • 1 1/2 tablespoons Sugar
  • 1 1/2 teaspoons Salt
  • 2 1/2 teaspoons Yeast
Measure ingredients and place in your Bread Machine pan in the order recommended by the manufacturer.  Set on dough cycle. Watch the dough for a few minutes and add more flour if it is too sticky.   When the cycle is complete place the dough (it will be sticky) in a lightly greased loaf pan and let it rise for another 30-40 minutes.  Bake at 350 degrees for 25-30 minutes.  Allow bread to cool in the pan for 10 minutes and then remove and cool on a wire rack.

**I use regular flour and wheat gluten whenever a recipe calls for bread flour. Wheat gluten will give your bread a higher rise, better shape & texture and will extend the freshness of your bread.

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1 comment:

  1. Interesting that this loaf has sour cream -- bet it's tasty!

    Thanks for linking it to the countdown!


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