| 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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