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Sourdough French Bread

Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times. In fact, one year I donated 2 dozen loaves for a benefit dinner! These loaves rival any found in stores and can be made with relative ease.

20 ServingsPrep: 15 min. + rising Bake: 20 min. + cooling

Ingredients

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°)
4-1/4 cups all-purpose flour
1/4 cup Sourdough Starter (recipe also in Recipe Finder)
2 tablespoons canola oil
2 tablespoons sugar
2 teaspoons salt
CORNSTARCH WASH:
1/2 cup water
1-1/2 teaspoons cornstarch

Directions

In a large bowl, dissolve yeast in warm water. Add the Sourdough
Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir
in enough additional flour to form a soft ball.
Turn onto a floured surface; gently knead 20-30 times (dough will be
slightly sticky). Place in a greased bow, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 to
1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Roll each into a 12-in. x 8-in. rectangle. Roll up, jelly-roll
style, starting with a long side; pinch ends to seal. Place, seam
side down, on two greased baking sheets; tuck ends under. Cover and
let rise until doubled, about 30 minutes.

2 of 2

Sourdough French Bread (continued)

Directions (continued)

With a sharp knife, make four shallow diagonal slashes across top of
each loaves. In a small saucepan, combine water and cornstarch. Cook
and stir over medium heat until thickened. Brush some over loaves.
Bake at 400° for 15 minutes. Brush loaves with the remaining
cornstarch wash. Bake 5-10 minutes longer or until lightly browned.
Remove from pans to wire racks to cool. Yield: 2 loaves (10 slices
each).