Sour Dough French Bread for the Zojirushi

Ready in 1 hour

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1 1/2 ts Sugar
1 1/2 c Sour dough starter
1 ts Cornstarch
1 1/2 ts Salt
3 1/2 c Bread flour
1 pk Active dry yeast
1/2 c Warm water
1/4 c Cornmeal
1/2 c Water

Original recipe makes 2



1. Measure water, salt, sugar, sour dough starter and flour. 2. Tap container firmly to level out flour. 3. Sprinkle yeast in center of flour. 4. Insert baking pan securely into unit, close lid. Select Dough setting; then press start. The complete light will flash when dough is finished... 5. Divide dough in half. Roll dough back and forth, elongating it into a 14 inch log. 6. Place each loaf on a stiff card board sprinkled with 1/4 c of cornmeal. Cover lightly with plastic wrap or damp cloth. Allow to rise in a warm place until puffy or double in bulk (about 45 minutes to 1 hour). 7. Adjust oven rack to the lowest position. Place a 12"x15" baking pan on top rack as oven is preheating on 400? degrees. then place a baking pan with sides on the bottom rasck. Add 1/2" boiling water. 8. Combine corn starch and water. Heat to boiling while stirring; allow to cool. 9. With a razor blade or very sharp knife, cut 1/2" deep diagonal slashes on top of loaves. Brush the entire surface of each loaf with cornstarch mixture. 10. Slide loaf off cardboard onto top baking sheet in oven. 11. (If using only one oven, punch down remaining dough and knead briefly 2/3 minutes to release air. 12. Bake at 400? minutes or until loaf sounds hollow when tapped. Brush every 5-7 minutes with cornstarch mixture. Makes 2 loaves.

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