Sourdough french bread ii

Yield: 1 servings

Measure Ingredient
1 cup Starter
½ cup Milk
1 tablespoon Sugar
2 tablespoons Melted shortening
2 teaspoons Salt
2½ 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 ½ 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@...

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