posted by RisaG 02-11-100 5:27 PM
* Exported from MasterCook *
RisaG's Sourdough French Bread
Recipe By : RisaG
Serving Size : 20 Preparation Time :0:00
Categories : Ethnic Breads Sourdough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sourdough starter
1 1/8 cups lukewarm water (between 100-115 degrees)
3 1/2 cups unbleached all-purpose flour
1 1/2 tsp. sea salt
2 tsp. active dry yeast
Cornmeal
Flour
Filling:
1/2 cup pesto sauce (or more)
Topping:
1 egg white beaten with 1 tbsp. water
Place all bread ingredients in machine according to manufacturer directions. Dough Cycle.
When dough is done, form dough into a ball and put in a greased bowl. Cover with a clean kitchen towel. Place in a draft-free place and let rise for 30 minutes.
Divide dough in half. Roll out each half on lightly floured board to a rectangle of 14"x7". Spread half of the pesto mixture on each rectangle, bringing the filling to within 1/2" of the outside edges. Starting with the 14" side, roll up like a jelly roll. Pinch the seam edge together firmly to seal, fold ends under and pinch closed.
Place bread rolls, seam side down, on greased cookie sheet that has been sprinkled with cornmeal. With a sharp knife, make three or four shallow diagonal slashes on top of each roll. Cover rolls with a towel and let stand in a warm place about 30 minutes, until partially risen.
Preheat oven to 350° F.
Brush top of rolls with egg white mixture.
Place shallow pan of water in bottom of oven. When water is heated, place loaves in oven and bake at 350°F for 25-30 minutes, until loaves are well browned. Remove from cookie sheet and let stand 10 minutes before slicing. Serve warm.
- - - - - - - - - - - - - - - - - -
Notes : Original bread dough recipe from Bread Machine Magic, called French Bread Extraordinaire. Original recipe for pesto filled french bread from A Taste of the Treasure Coast, a very special cookbook by members and friends of The Yacht & Country Club of Stuart, FL., p. 64.