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Name: French Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: French
Ingredients: 1 tb Sugar; 1 pk Active dry yeast; 2 tb Butter or margarine; 1 ts Salt; 3/4 c Water hot; 4 c Flour, all-purpose sifted; Cornmeal or farina; 1 Egg white lightly beaten; 1 tb Water

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INGREDIENTS

1 tb Sugar
1 pk Active dry yeast
2 tb Butter ; or margarine
1 ts Salt
3/4 c Water ; hot
4 c Flour, all-purpose ; sifted
Cornmeal ; or farina
1 Egg white ; lightly beaten
1 tb Water

INSTRUCTIONS

1. Soften yeast in warm water; let stand 5 minutes. 2. Meanwhile combine butter, sugar and salt in large bowl; pour hot water over mixture. 3. Cool to lukewarm; stir, then blend in 1/2 cup of the flour, beating until smooth. 4. Stir yeast; add to flour mixture, blending in thoroughly. 5. Add about half the remaining flour and beat until very smooth. 6. Mix in remaining flour to make a soft dough. 7. Turn dough onto lightly floured surface; let rest 5 to 10 minutes. 8. Lightly grease deep bowl large enough to allow dough to double. 9. Knead dough; shape into smooth ball and put in greased bowl; turning to bring greased surface to top. 10. Cover with waxed paper or towel; let stand in warm, draft-free place until doubled, about 1 1/2 hours. 11. Punch down; pull edges to center, then turn dough completely over. 12. Cover; let rise again until almost doubled (about 45 minutes). 13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal. 14. Punch down dough; turn out onto lightly floured surface. 15. Roll out to 14x8-inch rectangle; roll up rectangle tightly into a long slender loaf and pinch ends to seal. 16. Place loaf diagonally on prepared baking sheet. 17. With sharp knife, make diagonal slashes at 2-inch intervals. 18. Brush top with part of egg white mixture; cover loosely and let rise in waram place until doubled in bulk. 19. Brush loaf again with remaining egg wash; bake in preheated 425F. oven 10 minutes. 20. Brush again with egg wash; reduce temperature to 375F. and bake 20 minutes longer, or until golden brown. NOTE: To increase crustiness, place flat pan filled with boiling water in bottom of oven. Original poster not on file Posted to MM-Recipes Digest by "Rfm" on Sep 26, 98

NOTES

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French Bread

1 tb Sugar
1 pk Active dry yeast
2 tb Butter or margarine
1 ts Salt
3/4 c Water hot
4 c Flour, all-purpose sifted
 Cornmeal or farina
1 Egg white lightly beaten
1 tb Water

1. Soften yeast in warm water; let stand 5 minutes. 2. Meanwhile combine  butter, sugar and salt in large bowl; pour hot water over mixture. 3. Cool  to lukewarm; stir, then blend in 1/2 cup of the flour, beating until  smooth. 4. Stir yeast; add to flour mixture, blending in thoroughly. 5. Add  about half the remaining flour and beat until very smooth. 6. Mix in  remaining flour to make a soft dough. 7. Turn dough onto lightly floured  surface; let rest 5 to 10 minutes. 8. Lightly grease deep bowl large enough  to allow dough to double. 9. Knead dough; shape into smooth ball and put in  greased bowl; turning to bring greased surface to top. 10. Cover with waxed  paper or towel; let stand in warm, draft-free place until doubled, about 1  1/2 hours. 11. Punch down; pull edges to center, then turn dough completely  over. 12. Cover; let rise again until almost doubled (about 45 minutes).  13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.  14. Punch down dough; turn out onto lightly floured surface. 15. Roll out  to 14x8-inch rectangle; roll up rectangle tightly into a long slender loaf  and pinch ends to seal. 16. Place loaf diagonally on prepared baking sheet.  17. With sharp knife, make diagonal slashes at 2-inch intervals. 18. Brush  top with part of egg white mixture; cover loosely and let rise in waram  place until doubled in bulk. 19. Brush loaf again with remaining egg wash;  bake in preheated 425F. oven 10 minutes. 20. Brush again with egg wash;  reduce temperature to 375F. and bake 20 minutes longer, or until golden  brown.    NOTE: To increase crustiness, place flat pan filled with boiling water in  bottom of oven.    Original poster not on file    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 26, 98

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Nutrition

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Serving Size: 1 Serving (57g)
Recipe Makes: 12

Calories: 178
Calories from Fat: 21 (12%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 5.1mg		2 %
Sodium 19.8mg		1 %
Potassium 66.7mg		2 %
Total Carbohydrate 34.1g		10 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 32.7g
Protein 4.6g		7 %
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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Calories per serving: 178

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