| 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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