French bread ( star 6/20/90 )
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | YEAST |
| 1 | cup | TEPID WATER ( 85 DEG. F. ) |
| 2 | cups | FRIENDSHIP STARTER |
| 3 | teaspoons | SUGAR |
| 1 | teaspoon | SALT |
| 6 | cups | FLOUR |
Directions
DISSOLVE YEAST IN WATER, THEN MIX IN STARTER. STIR IN SUGAR AND SALT, THEN FLOUR. KNEAD ON A FLOURED SURFACE UNTIL SMOOTH AND ELASTIC. PLACE ON A LIGHTLY FLOURED BOARD AND COVER. LET RISE FOR 90 MINUTES OR UNTIL DOUBLED IN BULK. PUNCH DOWN, KNEAD A BIT AND CUT INTO 2 PIECES. SHAPE INTO LOAVES AND PLACE ON A LIGHTLY GREASED BAKING SHEET. SPRINKLE WITH A LITTLE WATER AND LET DOUBLE IN SIZE. BAKE IN A 375 DEG. F. OVEN FOR 30 MINUTES, OR UNTIL GOLDEN BROWN AND HOLLOW SOUNDING WHEN TAPPED ON TOP.