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Sour French Bread

Yield 2 loaves

Ingredients

  • 2 packages dry yeast
  • 2 tablespoons sugar
  • 4 1/2 cups all-purpose flour, divided
  • 1 (12-ounce) can flat beer, divided
  • 1/2 cup milk
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons salt
  • 1/4 cup vegetable oil
  • Additional whole wheat flour

How to Make It

  1. Combine yeast, sugar, and 1 cup all-purpose flour in a large mixing bowl; mix well. Heat 3/4 cup beer to 120° to 130°; add to dry ingredients, stirring well. Cover and let rise in a warm place (85°), free from drafts, 20 minutes or until spongy and doubled in bulk.

  2. Scald milk; let cool to lukewarm (105° to 115°). Heat remaining beer to 105° to 115°. Stir yeast mixture down; add milk, beer, 1 1/2 cups whole wheat flour, salt, and oil, stirring well. Gradually add remaining all-purpose flour, stirring until dough leaves sides of bowl. Turn dough out onto a lightly floured surface, and knead 5 minutes or until dough is smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour or until doubled in bulk.

  3. Punch dough down. Turn dough out onto a lightly floured surface; knead 5 minutes or until dough is smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and repeat rising procedure 50 minutes or until doubled in bulk.

  4. Punch dough down. Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth and elastic. Divide in half; knead each half 3 minutes. Shape halves into balls. Place into 2 greased 8-inch round cake pans. Sprinkle tops with additional whole wheat flour. Cover and repeat rising procedure 45 minutes or until doubled in bulk.

  5. Bake at 450° for 20 to 25 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.

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