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
It is actually possible to trace the history of written recipes way back into antiquity, certainly as far as the Egyptians, and maybe even further. In practice though, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians are some ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, entrees and desserts, a very modern way of dining. This early Roman chef describes how the ancient cooks made use of a good variety of spices, including a few that are still present in modern kitchens for example thyme, rue and dill. Later, we find some recipe books which were published in the fourteenth century : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are nothing to do with the curry that we all know today, but instead descriptions of the types of food served to the upper classes of the time. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new herbs and spices caused a surge in manuscripts on food, the majority of which are now in academic collections. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this San Francisco Sourdough French Bread recipe.
