| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Breads |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Unbleached white flour |
| 1 1/2 |
ts |
Salt |
| 3 |
tb |
Wheatgerm |
| 1 |
tb |
Dry yeast |
| 1 |
c |
Warm water |
INSTRUCTIONS
In a bowl, stir together 3 c flour with salt & wheatgerm. Combine the yeast
& the water & set aside till the yeast starts to work.
Make a well in the centre of the dry ingredients & pour in the yeast &
water. Slowly work in the flour from the sides of the bowl, then beat the
mixture vigorously until thoroughly stirred together. This is a sticky
dough.
Flour a board & turn out the dough. Turn the bread so that is coated on
all sides. Knead thoroughly.
Fold dough in half & roll out into a narrow shape about 12 inches long. Set
on an oiled pan & allow to rise till it is doubled in size.
Preheat oven to 375F & bake for 45 minutes.
Adapted from Anne Lerner, "Breads You Wouldn't Believe"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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