Dissolve the yeast in warm water in a small bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; and level with a knife. Place
the flour and salt in a food processor, and pulse 2 times or until blended.
With the food processor on, slowly add yeast mixture through food chute,
and process until the dough forms a ball. Process 1 additional minute. Turn
the dough out onto a lightly floured surface, and knead lightly 4 to 5
times
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover dough, and let rise in a warm place (85 degrees), free from drafts,
45 minutes or until doubled in bulk.
Punch dough down, and shape into a 6-inch round loaf. Place loaf on a
baking sheet coated with cooking spray. Cover dough and let rise 30 minutes
or until doubled in bulk.
Preheat oven to 450 degrees. Uncover dough, and make 3 diagonal cuts
1/4-inch deep across top of loaf using a sharp knife. Combine 1 T water and
egg white, and brush mixture over top of loaf. Bake at 450 degrees for 20
minutes or until loaf sounds hollow when tapped.
NOTES : This bread is best when eaten the same day it is baked. If you
have any left over, do as the French do: Use it to make French toast or a
bread pudding. To make a baguette, let the bread dough rise once. Punch
dough down, and roll into an 18x9-inch rectangle on a lightly floured
surface. Roll up the dough, starting at the longer edge, pressing down
firmly to eliminate any air pockets; then pinch seam and edges to seal.
Cover the dough, let rise, and bake according to recipe instructions above.
Recipe by: Cooking Light, J/F 98, pg. 129
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar
02, 1998
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