| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Breads, Abm | 1 | Servings |
INGREDIENTS
| 1 | pk | Yeast |
| 3 | c | Bread flour |
| 2 | tb | Sugar |
| 1 | ts | Salt |
| 2 | tb | Butter (sweet gives the most (authentic taste) |
| 1 | c | Less 1 Tbsp. hot water |
| 2 | Stiffly beaten egg whites |
INSTRUCTIONS
FOR 1-1/2 LB. LOAF Whip the whites until stiff and set aside. Place the first 6 ingredients in the pan, select "French" bread and push start. Once all ingredients are moist, dump in the egg whites. NOTE: If you choose, lightly brush the top with a mixture of 1 Tbsp. water, dash salt and 1/4 tsp. cornstarch after the 2nd mixing is over, and sprinkle with sesame or poppy seeds. From Loafing It by DAK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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