French Bread

Title: French Bread

Categories: Abm, Bread, Suzy

Yield: 1 Loaf

--1 1/2 LB. LOAF--

1 1/4 c Water

3 3/4 c Bread flour

3/4 ts Salt

1 ts Active dry yeast

Cornmeal

1 Slightly beaten egg white

1 tb Water

Add the first 4 ingredients to the machine according to the manufacturer's

directions. Select dough setting.

When the cycle is finished,remove dough from the machine.

Let dough rest 10 minutes.

On a lightly floured surface divide dough in half and foll each half into a 10x8-inch rectangle. Roll up jekly-roll

style, starting from one of the long sides; seal well. Pinch and pull

ends to a taper.

Place seam side down on a greased baking sheet sprinkled with

cornmeal.

Combine egg white and water; brush some of it over top of loaves.

35-45 min.

3-4 diagonal cuts about 1/4-inch deep across the top

of each loaf.

375 F. oven for 20 minutes. Brush again with remaining

egg white and water mixture. Continue baking for 12-15 minutes or until bread sounds hollow when tapped with you fingers.

Remove from baking sheet; cool.

Makes 2 loaves

81 cal,

3g protein,

16g carbo,

0g fat,

0 mg chol,

71mg sodium,

30mg potassium

Source: Bread Machine Bounty BH&G

From the recipe files of suzy

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