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Name: French Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: French
Ingredients: 1 pk Dry yeast; 1 Egg white; 1 tb Sugar; 6 c Flour (up to 8); Cornmeal; 1/4 c Warm water; 1 c Boiling water; 3/4 c Cold water; 1 tb Water; 1 tb Fat, (butter, vegetable oil,

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INGREDIENTS

1 pk Dry yeast
1 Egg white
1 tb Sugar
6 c Flour (up to 8)
Cornmeal
1/4 c Warm water
1 c Boiling water
3/4 c Cold water
1 tb Water
1 tb Fat, (butter, vegetable oil,

INSTRUCTIONS

This is the best, and easiest French Bread I have ever made. And I love to bake bread. Sprinkle yeast over warm water. Stir until dissolved. Put sugar, fat, and salt in a bowl. Add boiling water and stir until dissolved. Add cold water. When mixture is lukewarm, add dissolved yeast. Add enough flour to make a stiff dough. Place dough on a floured board or pastry cloth. Knead until smooth and springy, (this can be done in an electric mixer with a dough hook). form dough into a ball and put in a lightly greased bowl. Brush top lightly with melted fat. Cover and let rise until double in bulk. Punch down dough. cover and let rise again until double in bulk. Punch down. Divide dough in two equal parts. shape each into an oblong loaf gabout 14 inches long. Place on creased cookie sheet lightly coated with cornmeal. Cover and let rise until double in bulk. Beat egg white until foamy and add water. Brush top and sides of each loaf. Make long diagonal cuts on top of each loaf. Set flat pan of hot water on bottom rack of oven. Bake at 375 degrees F. for 35 to 40 minutes or until bread is done. makes 2 loaves Posted to Recipe Archive - 02 Feb 97 by ted by: heinlen@odin.thor.net on Feb 2, 9.

NOTES

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French Bread

1 pk Dry yeast
1 Egg white
1 tb Sugar
6 c Flour (up to 8)
 Cornmeal
1/4 c Warm water
1 c Boiling water
3/4 c Cold water
1 tb Water
1 tb Fat, (butter, vegetable oil,

This is the best, and easiest French Bread I have ever made. And I love to  bake bread.    Sprinkle yeast over warm water. Stir until dissolved. Put sugar, fat, and  salt in a bowl. Add boiling water and stir until dissolved. Add cold water.  When mixture is lukewarm, add dissolved yeast. Add enough flour to make a  stiff dough. Place dough on a floured board or pastry cloth. Knead until  smooth and springy, (this can be done in an electric mixer with a dough  hook). form dough into a ball and put in a lightly greased bowl. Brush top  lightly with melted fat. Cover and let rise until double in bulk. Punch  down dough. cover and let rise again until double in bulk. Punch down.  Divide dough in two equal parts. shape each into an oblong loaf gabout 14  inches long. Place on creased cookie sheet lightly coated with cornmeal.  Cover and let rise until double in bulk. Beat egg white until foamy and add  water. Brush top and sides of each loaf. Make long diagonal cuts on top of  each loaf. Set flat pan of hot water on bottom rack of oven. Bake at 375  degrees F. for 35 to 40 minutes or until bread is done.    makes 2 loaves    Posted to Recipe Archive - 02 Feb 97 by ted by: heinlen@odin.thor.net on  Feb 2, 9.

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Nutrition

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Serving Size: 1 Serving (291g)
Recipe Makes: 1 Servings

Calories: 286
Calories from Fat: 8 (3%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 65.8mg		2 %
Potassium 239.5mg		6 %
Total Carbohydrate 62.8g		18 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 60.2g
Protein 8.3g		12 %
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: 286

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