Francine's Texas Cuisine

 

Sourdough French Bread   1 package active dry yeast Water 2 tablespoons sugar 2 tablespoons butter or margarine 1 1/2 cups room temperature sourdough starter 2 teaspoons salt 2 teaspoons white vinegar 5 1/2-6 cups flour 1 tablespoon cornmeal 1 egg white   Soften yeast in 2 tablespoons lukewarm (not hot) water. Dissolve sugar and butter in 1 cup hot water in large bowl; cool to warm (110 degrees). Add yeast mixture, sourdough starter, salt, vinegar, and 2 cups flour. Beat vigorously until well blended. Stir in 3-3 ½ cups flour to make a very stiff dough. Turn out on board floured with remaining flour. Knead 10-12 minutes, working in remaining flour, until smooth and elastic. Place dough in buttered bowl, turning to butter top. Cover with damp towel, let rise in warm place 1-2 hours, until doubled in size. Punch down. Divide in half and let rest 10 minutes. On lightly floured board, shape loaves by gently rolling with heels of hands to about 13 inches. Place on large baking sheet which has been greased and sprinkled with cornmeal. Let rise until almost doubled, 30-60 minutes. Brush with mixture of egg white and 1 tablespoon water. Bake at 400 degrees for 15 minutes. Brush again and bake additional 15-25 minutes until brown.

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