Favorite Sourdough French Bread

1/2  cup milk

1 cup water

1-1/2 teaspoons vegetable oil

1 package active dry yeast

1/4 cup warm water {about 110 degrees}

1-1/2 tablespoons sugar

2-1/2 teaspoons salt

4-3/4 cups all-purpose flour

3/4 cup sourdough starter

1 egg white mixed with 1 tablespoon cold water.

Mix water, milk and vegetable oil.

Bring to a boil and then cool. 

Dissolve yeast in warm water.

Add yeast, sugar and salt to cooled milk mixture and stir until sugar and salt are dissolved.

Add flour and sourdough starter. Stir well, but do not knead. Place in a large bowl, cover and let rise until double in bulk, about 1-1/2 hours.

Turn onto a lightly floured board and divide into two portions. Pat or roll each portion into a 15"x10" rectangle.

Beginning at the long end, roll up tightly and seal edge by pinching together. With a hand on each end, roll gently back and forth to taper ends. Place on baking sheet.

With a sharp knife, make 1/8" deep cuts diagonally along loaf about 2" apart.

Cover and let rise until a little more than double.

Preheat oven to 425 degrees.

Bake 15 minutes.

Reduce heat to 350 degrees and bake 15 to 20 minutes longer.

Brush top and sides with a mixture of 1 egg white and 1 tablespoon cold water.

Bake 5 minutes longer.

Cool.

Makes 2 loaves.