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This is a light sourdough french bread that is made using your mixer and dough hooks. It has been around a number of years...say 1975 vintage! Hope you enjoy.
by PaulaG · published 2005-02-24
Open original recipe Sourdough Breads
On low speed of mixer, slowly add remaining flour and baking soda.
07 Knead dough for 5 to 7 minutes with dough hook.
08 The dough should have a satin texture and form a ball, cleaning sides of the bowl.
09 Shape the dough into a ball and let rest on a floured board for 10 minutes.
10 Form into a French loaf, place on greased cookie sheet that has been lightly dusted with cornmeal.
11 Make 3 to 5 diagonal slashes on top of loaf with sharp knife or scissors.
12 Cover and let rise 90 minutes.
13 Bake at 375 degrees for 50 minutes.
14 When baked the loaf will be nicely brown and sound hollow when tapped with knuckles.