Sourdough French Bread II

* Exported from MasterCook *

SOURDOUGH FRENCH BREAD II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Starter
1/2 cup Milk
1 tablespoon Sugar
2 tablespoons Melted shortening
2 teaspoons Salt
2 1/2 cups 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 1/2 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@lunatic.com

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