Ingredients
1 package dry yeast
2 tbsp sugar
5 cup all-purpose flour
1 cup warm water
1 1/2 cup sourdough starter
2 tsp salt
Directions
In large mixing bowl, sprinkle yeast over warm water, let dissolve
5 minutes. Stir in sugar, starter and gradually add 4 cups of the
flour mixed with salt. Cover bowl with damp cloth, let rise 1 to 1
1/2 hrs in a warm, draft-free place. Turn dough onto floured board,
work in remaining flour until dough is no longer sticky, Knead until
satiny, about 5 min. Shape into 1 large round, or 2 long loaves. Set
on cookie sheet sprinkled with corn meal. Let rise again in warm
place for 1 to 1 1/2 hrs. Put shallow pan of water in lower shelf of
oven; preheat to 400 F. Make diagonal slashes in bread. Bake 40 to
50 minutes or until crust is medium dark brown. Set on rack to cool.
Courtesy Telephone Pioneers BillSpalding *P CRBR
38 SOUTHWESTERN CORN BREAD
Servings: 2 servings
San Francisco Sourdough French Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; French
The History of Recipes
Academics have proved the existance of recipes far back into distant history, at least as far as early Egypt, and maybe further still. Interesting though that is, sadly, these early recipes were just basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts is a series of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius wrote a collection of documents describing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the ancient cooks used many different herbs and spices, including some that we all recognise like bay, fennel and dill. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy lands, including coriander, parsley, and basil. The introduction of these new culinary ideas prompted an increase in recipe manuscripts, many of which are now in private cookery archives. By the arrival of the 20th century, cookbooks are in high demand, mostly as a result of better eduction, people having more leisure time and disposable income. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through thousands of recipes like those on our site. |
We hope you enjoy this San Francisco Sourdough French Bread recipe.
