---------- Recipe via Meal-Master (tm) v8.04
Title: French Bread
Categories: Abm, Bread, Suzy
Yield: 1 Loaf
-------------------------------1 1/2 LB. LOAF-------------------------------
1 1/4 c Water
3 3/4 c Bread flour
3/4 ts Salt
1 ts Active dry yeast
Cornmeal
1 Slightly beaten egg white
1 tb Water
Add the first 4 ingredients to the machine according to the manufacturer's
directions. Select dough setting.
When the cycle is finished,remove dough from the machine.
Let dough rest 10 minutes.
On a lightly floured surface divide dough in half and
foll each half into a 10x8-inch rectangle. Roll up jekly-roll
style, starting from one of the long sides; seal well. Pinch and pull
ends to a taper.
Place seam side down on a greased baking sheet sprinkled with
cornmeal.
Combine egg white and water; brush some of it over top of loaves.
Cover and let rise until nearly doubled (35-45 min.). With a sharp
knife, make 3-4 diagonal cuts about 1/4-inch deep across the top
of each loaf.
Bake in a 375 F. oven for 20 minutes. Brush again with remaining
egg white and water mixture. Continue baking for 12-15 minutes or
until bread sounds hollow when tapped with you fingers.
Remove from baking sheet; cool.
Makes 2 loaves
81 cal, 3g protein, 16g carbo, 0g fat, 0 mg chol, 71mg sodium,
30mg potassium
Source: Bread Machine Bounty BH&G
From the recipe files of
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