| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Digest, Mar95, Fatfree | 4 | Servings |
INGREDIENTS
| 2 1/2 | c | Warm water |
| 1 | pk | Dry yeast |
| 2 | tb | Sugar |
| 1 | tb | Salt |
| 2 | tb | Herbes De Provence |
| 7 | c | Flour |
| 1 | Egg white, lightly beaten |
INSTRUCTIONS
Stir the first five ingredients together to dissolve the yeast, sugar and salt. Stir in the flour. Knead 10 minutes. let rise, covered, until doubled in bulk. Punch down, knead three or four times to remove air, then divide in four equal pieces. Shape each piece into a long loaf and place in a well greased French bread pan; slash the top. Brush the loaves with the egg white and let rise until doubled. Bake 1o minutes in an oven preheated to 400, then reduce the heat to 350 and ake 20 minutes longer, or until the loaves sound hollow when tapped. Remove the loaves from the pans and cool on racks. Wrap in aluminum foil and freeze if desired. Source: Mary Ann Miller, Jacksonville, Fl. The Herb Companion 12/94-1/95. Typed by Carolyn Shaw. Joell's notes: Your fav combination of dry herbs may be subsititued for the herbes de provence for variety. Collected from Fido Cooking Echoes 95 Reposted by joell@jolt.mpx.com.au (Joell Abbott) to the Fatfree Digest [Volume 16 Issue 10] Mar. 14, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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