Sourdough French Bread

These tangy, delicious loaves rival any bread found in stores and can be made with relative ease.

—Delila George, Junction City, OR

PREP: 15 MIN. + RISING • BAKE: 20 MIN. • MAKES: 2 LOAVES (10 SLICES EACH)

• 1 pkg. (¼ oz.) active dry yeast
• 1 ¾ cups warm water (110° to 115°)
• ¼ cup SOURDOUGH STARTER
• 2 Tbsp. canola oil
• 2 Tbsp. sugar
• 2 tsp. salt
• 4 ¼ cups all-purpose flour

CORNSTARCH WASH

• ½ cup water
• 1 ½ tsp. cornstarch

1. 1. In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough.
2. 2. Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1-1 ½ hours.
3. 3. Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x8-in. rectangle. Roll up each rectangle, jelly-roll style, starting with a long side; pinch ends to seal. Place each roll seam side down on a greased baking sheet; tuck ends under. Cover and let rise until doubled, about 30 minutes.
4. 4. With a sharp knife, make 4 shallow diagonal slashes across the top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some of the cornstarch wash over the loaves.
5. 5. Bake for 15 minutes. Brush loaves with the remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.

1 SLICE: 116 cal., 2g fat (0 sat. fat), 0 chol., 237mg sod., 22g carb. (1g sugars, 1g fiber), 3g pro.