French Bread (with sourdough starter)

1 1/2 cup warm water
1 T. active dry yeast
1 cup sourdough starter
2 T. sugar
2 T. butter, melted
2 tsp. salt
5 - 6 cups all purpose flour
1 tsp. cornmeal
Water for tops of loaves

Warm a large bowl. Pour 1 1/2 cups warm water into bowl. Sprinkle yeast over water. Set aside to soften 5 minutes. Blend in sourdough starter, sugar, butter or margarine, salt and 2 cups of flour. Stir in remaining flour to make a medium stiff dough. Turn out onto a lightly floured surface. Clean and grease the bowl; set aside. Knead dough 8 - 10 minutes or until smooth. Place kneaded dough in greased bowl, turning to grease all sides. Cover with a cloth and set in warm place free from drafts. Let rise 1 to 1 1/2 hours or until doubled in size.

Grease a large baking sheet. Sprinkle with cornmeal; set aside. Punch down dough. Cover and let rest 10 minutes. Shape into two 10' x 3 1/2" loaves. Pull ends out to make them narrower than center of loaf, or shape into round loaves. Place in prepared baking sheet. cover with a cloth and set in warm place free from drafts. Let rise about 1 hour or until almost doubled in size. Preheat oven to 375 degrees. Pour water 1 inch deep into a 12 " x 7 1/2" baking pan. Place in bottom or preheating oven. Use a pastry brush and brush tops of loaves with water. Use a razor blade or very sharp knife to cut diagonal slashes across tops of loaves. Bake in preheated oven 30 - 35 minutes or until loaves sound hollow when tapped with your fingers. Remove from baking sheet. Cool on rack. Makes 2 loaves.

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