Title: Whole Wheat French Bread
Categories: Breads, French
Yield: 4 Servings
1 tb Active dry yeast
1 tb Sugar
1 ts Lite salt
2 1/2 c Lukewarm water
3 c White flour
2 c Whole wheat flour(or 3)
1 ea Egg white+1 T cold water
Combine yeast, sugar,lite salt and water in a large
bowl. Gradually add the flours and mix well(hands work
best). At first the dough will be very sticky; add
enough flour to transfer it to a lightly floured
board. Knead until the dough is no longer sticky(about
10 minutes), adding more flour as necessary. Place in
a lightly oiled bowl. Cover with a damp cloth and let
rise in a warm place until doubled in volume(1 1/2-2
hours). Punch dough down. Transfer to a floured board
and cut into four equal parts. Roll and shape each
part into a long loaf. Place loaves into a lightly
oiled, special long-loaf pans(baguette pans). Slash
the top of each loaf diagonally in three or four
places and brush with egg white and water mixture. Let
dough rise another hour or until doubled in volume.
Preheat oven to 350 degrees. Bake the loaves until
browned and hollow-sounding when thumped, about 25
minutes.* Halfway through baking, it may be necessary
to cover the loaves with foil to prevent scorching the
tops. Let cool on rack. Makes 4 loaves, about 18
inches long. * If planning to freeze bread,
underbake,i.e., bake in oven only 15 minutes. Wrap in
foil when cool.Freeze. When ready to serve remove from
freezer. Leave wrapped in foil. Place in 350 degree
oven for 10 minutes. Remove foil and continue to bake
for 5 minutes, until crisp.
~------------------------------------------------------
~------------- ~ 1/5 loaf calories 125,protein 4.5
gm,carb. 26.3 gm,total fat 0.5 gm,CSI Units
0.1,dietary fiber 2.7 gm,sodium 52 mg,potassium 157
mg,calcium 10 mg,iron 1.1 mg
~------------------------------------------------------
~------------- ~- The New American Diet by Connor &
Connor
