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Name: French Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: French
Ingredients: 2 c Very warm water; 1 tb Sugar; 5 3/4 c Flour sifted; 1 pk Active dry yeast; 1 Egg white, unbeaten; 2 ts Salt

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INGREDIENTS

2 c Very warm water
1 tb Sugar
5 3/4 c Flour ; sifted
1 pk Active dry yeast
1 Egg white, unbeaten
2 ts Salt

INSTRUCTIONS

Altitude: 5,000 ft. Yield: 2 loaves In a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast. Add water and beat at medium speed of electric mixer for 2 minutes, scraping bowl occasionally. Gradually stir in 3 1/2 cups more flour, or enough flour to make a soft dough. Sprinkle remaining 1/4 cup flour on bread board or pastry cloth. Turn dough out on floured surface and knead until smooth and satiny, 5 to 10 minutes. Shape into smooth ball. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place (80-90 degrees) until double (about 1 hour). Punch down. Divide into halves. Shape each half into a ball. Cover and let rest 5 minutes. Rub a little shortening on palms of hands. Roll each ball of dough under the hands to form a long slender loaf about 3 inches in diameter. Start rolling at the center and gently work hands toward end of loaf, repeating until loaf is shaped. Place loaves 4 inches apart on lightly greased baking sheet. With a sharp knife, cut diagonal gashes abut 1/4 inch deep and about 1 1/2 inches apart into top of each loaf. Cover and let rise until a little more than doubled (about 1 hour). Bake in moderately hot oven (425 degrees) 25 to 35 minutes. Remove from oven, brush with egg white. Return to oven for 2 minutes. Remove from baking sheet and cool on racks. Hint: For crustier loaf, bake bread with a shallow pan of water on lower oven rack. Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers

NOTES

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French Bread

2 c Very warm water
1 tb Sugar
5 3/4 c Flour sifted
1 pk Active dry yeast
1 Egg white, unbeaten
2 ts Salt

Altitude: 5,000 ft. Yield: 2 loaves    In a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast. Add  water and beat at medium speed of electric mixer for 2 minutes, scraping  bowl occasionally. Gradually stir in 3 1/2 cups more flour, or enough flour  to make a soft dough.    Sprinkle remaining 1/4 cup flour on bread board or pastry cloth. Turn dough  out on floured surface and knead until smooth and satiny, 5 to 10 minutes.  Shape into smooth ball. Place in greased bowl, turning once to grease top.  Cover and let rise in a warm place (80-90 degrees) until double (about 1  hour).    Punch down.  Divide into halves.  Shape each half into a ball. Cover and  let rest 5 minutes.  Rub a little shortening on palms of hands. Roll each  ball of dough under the hands to form a long slender loaf about 3 inches in  diameter.  Start rolling at the center and gently work hands toward end of  loaf, repeating until loaf is shaped. Place loaves 4 inches apart on  lightly greased baking sheet. With a sharp knife, cut diagonal gashes abut  1/4 inch deep and about 1 1/2 inches apart into top of each loaf.    Cover and let rise until a little more than doubled (about 1 hour). Bake in  moderately hot oven (425 degrees) 25 to 35 minutes. Remove from oven, brush  with egg white.  Return to oven for 2 minutes. Remove from baking sheet and  cool on racks.    Hint:  For crustier loaf, bake bread with a shallow pan of water on lower  oven rack.    Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 6 Servings

Calories: 556
Calories from Fat: 14 (3%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 7.3mg		0 %
Potassium 202.5mg		5 %
Total Carbohydrate 117.7g		35 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 113g
Protein 15.5g		22 %
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: 556

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