| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Abm, Bread, Suzy | 1 | Loaf |
INGREDIENTS
| 1 1/4 | c | Water |
| 3 3/4 | c | Bread flour |
| 3/4 | ts | Salt |
| 1 | ts | Active dry yeast |
| Cornmeal | ||
| 1 | Slightly beaten egg white | |
| 1 | tb | Water |
INSTRUCTIONS
1 1/2 LB. LOAF Add the first 4 ingredients to the machine according to the manufacturer's directions. Select dough setting. When the cycle is finished,remove dough from the machine. Let dough rest 10 minutes. On a lightly floured surface divide dough in half and foll each half into a 10x8-inch rectangle. Roll up jekly-roll style, starting from one of the long sides; seal well. Pinch and pull ends to a taper. Place seam side down on a greased baking sheet sprinkled with cornmeal. Combine egg white and water; brush some of it over top of loaves. Cover and let rise until nearly doubled (35-45 min.). With a sharp knife, make 3-4 diagonal cuts about 1/4-inch deep across the top of each loaf. Bake in a 375 F. oven for 20 minutes. Brush again with remaining egg white and water mixture. Continue baking for 12-15 minutes or until bread sounds hollow when tapped with you fingers. Remove from baking sheet; cool. Makes 2 loaves 81 cal, 3g protein, 16g carbo, 0g fat, 0 mg chol, 71mg sodium, 30 mg potassium Source: Bread Machine Bounty BH&G From the recipe files of suzy@bestweb.net Posted to MM-Recipes Digest V4 #222 by Suzy <suzy@bestweb.net> on Aug 22, 1997
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