INGREDIENTS

INSTRUCTIONS

1.  BRUSH OVER SHAPED DOUGH BEFORE OR AFTER PROOFING.
NOTE:  1.  KEEP WASHES COOL UNTIL USED.
NOTE:  2.  IN STEP 1, 2 1/2 OZ (1/2 CUP PLUS 2 TBSP) CANNED DEHYDRATED
EGG MIX COMBINED WITH 3/4 CUP WARM WATER MAY BE USED FOR WHOLE EGGS.
SEE RECIPE NO. A00800.
NOTE:  3.  OMIT STEP 1. USE 5 EGG WHITES (5 OZ (2/3 CUP)) AND 2 1/4 CUPS
WATER; BEAT EGG WHITES AND WATER TOGETHER. FOLLOW STEP 2.
Recipe Number: D05501
SERVING SIZE: 2 TBSP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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