Recipe for Never Fail Sourdough French Bread


1 cup hot water
2 tablespoon honey or sugar
2 tablespoon butter or margarine
1 1/2 cup sourdough starter
4 cup (to 6) flour
1 single cake yeast
2 teaspoon salt(optional)


Mix hot water, honey or sugar, butter or margarine in a large ceramic mixing bowl. Cool to lukewarm and add yeast, sourdough starter, salt and flour a cup at a time enough to make a stiff dough. Turn out onto a floured board and knead for 5 to 8 minutes. Place in an oiled bowl and cover; let rise until doubled in bulk. Punch down and let rise for 30 minutes. Turn dough out onto a floured board and let sit ten minutes. Form into long or round loaf, or into rolls and place in a well greased pan or cookie sheet and let rise again until doubled. Bake in a preheated 375 degree oven for 45 to 55 minutes or until brown. Makes 1 large loaf or 8 to 12 rolls. SUGGESTIONS: The bread will rise more quickly if salt is omitted. Use only ceramic or wood bowls and utensils as metal spoils sourdough.(I use a large corningware bowl and a plastic whip to mix, then rinse and reuse same bowl to let kneaded ball rise in). Wash utensils promptly as this stuff sets up like cement when left to dry! This recipe will make 4 thin baguette loaves, two small regular loaves or one MONSTER loaf in a regular bread pan.

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