| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Breads | 1 | Servings | |
INGREDIENTS
| 3 | c | Unbleached white flour |
| 1 1/2 | ts | Salt |
| 3 | tb | Wheatgerm |
| 1 | tb | Dry yeast |
| 1 | c | Warm water |
INSTRUCTIONS
In a bowl, stir together 3 c flour with salt & wheatgerm. Combine the yeast & the water & set aside till the yeast starts to work. Make a well in the centre of the dry ingredients & pour in the yeast & water. Slowly work in the flour from the sides of the bowl, then beat the mixture vigorously until thoroughly stirred together. This is a sticky dough. Flour a board & turn out the dough. Turn the bread so that is coated on all sides. Knead thoroughly. Fold dough in half & roll out into a narrow shape about 12 inches long. Set on an oiled pan & allow to rise till it is doubled in size. Preheat oven to 375F & bake for 45 minutes. Adapted from Anne Lerner, "Breads You Wouldn't Believe" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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