French Bread

---------- Recipe via Meal-Master (tm) v8.04

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.
Cover and let rise until nearly doubled (35-45 min.). With a sharp
knife, make 3-4 diagonal cuts about 1/4-inch deep across the top
of each loaf.

Bake in a 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@bestweb.net

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