| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1 |
T |
Sugar |
| 1 1/4 |
t |
Salt |
| 3 2/3 |
c |
Bread flour |
| 1 1/4 |
t |
Yeast |
INSTRUCTIONS
Roll into a 10"X8" rectangle. Beginning at long end, roll up tightly
as for jelly roll. pinch seams and ends to seal. Taper ends by gently
rolling back and forth. Place loaf, seam side down, on a greased
baking sheet sprinkled with cornmeal(optional). Lightly brush with
oil. Cover and let rise in warm, draft-free place until double in
size, 20-30 minutes. With a sharp knife make 3 or 4 diagonal cuts
about 1/4 inch deep across the top of loaf. Lightly beat egg white and
1 tablespoon water; brush some of the egg white mixture over top of
loaf. Bake at 350 F.for 20 min. Brush again with remaining egg white
mixture. Bake 5 to 10 min. more or until done. Bread should sound
hollow when tapped. Remove the bread from the sheet; cool on a wire
rack. I have a Black and Decker (B1550 series bread maker) and this is
the recipe that came in the book with the machine. Posted to Digest
bread-bakers.v096.n053 Date: Sat, 2 Nov 1996 20:48:19 -0500 From:
rsimpson@primeline.net (bob simpson)
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