Adapted from the book "Beard on Bread" by Chef James Beard. Makes 2 Loaves.
Combine yeast, sugar and warm water in a large bowl and allow to proof Combine salt, flour and mix into yeast mixture one cup at a time, until the dough comes together in a "ball".
Knead on a lightly floured board until no longer sticky, about 10 minutes, adding flour as necessary. Place in a lightly oiled bowl, turning to coat entire surface of dough with oil. Cover with a warm damp cloth, and a dry one on top, and leave in a warm place until dough is doubled in bulk, about 1 1/2 to 2 hours. Punch down the dough, turn onto lightly floured board and shape into two long, French-style loaves.
Sit them on an ungreased baking sheet sprinkled with cornmeal. Slash tops of loaves diagonally in two or three places with a single-edge razor blade or very sharp knife. Brush loaves lightly with the egg white wash. Place in a COLD oven, on middle shelf. Set temperature to 400F, and bake the bread 35 minutes, or until its well browned and sounds hollow when tapped on top. Posted to JEWISH-FOOD digest by "I M Mushroom"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1196g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 73 (3%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 107.5mg||4 %|
|Potassium 1225mg||32 %|
|Total Carbohydrate 519.8g||153 %|
|Dietary Fiber 25.5g||102 %|
|Sugars, other 494.3g|
|Protein 76g||109 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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