Whole wheat french bread
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Whole wheat french bread
  French    Bread  
Last updated 6/12/2012 12:44:17 AM. Recipe ID 3671. Report a problem with this recipe.
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      Title: Whole wheat french bread
 Categories: Breads, French
      Yield: 4 Servings
      1 tb Active dry yeast
      1 tb Sugar
      1 ts Lite salt
  2 1/2 c  Lukewarm water
      3 c  White flour
      2 c  Whole wheat flour(or 3)
      1 ea Egg white+1 T cold water
  Combine yeast, sugar,lite salt and water in a large bowl. Gradually
  add the flours and mix well(hands work best). At first the dough will
  be very sticky; add enough flour to transfer it to a lightly floured
  board. Knead until the dough is no longer sticky(about 10 minutes),
  adding more flour as necessary. Place in a lightly oiled bowl. Cover
  with a damp cloth and let rise in a warm place until doubled in
  volume(1 1/2-2 hours). Punch dough down. Transfer to a floured board
  and cut into four equal parts. Roll and shape each part into a long
  loaf. Place loaves into a lightly oiled, special long-loaf
  pans(baguette pans). Slash the top of each loaf diagonally in three
  or four places and brush with egg white and water mixture. Let dough
  rise another hour or until doubled in volume. Preheat oven to 350
  degrees. Bake the loaves until browned and hollow-sounding when
  thumped, about 25 minutes.*  Halfway through baking, it may be
  necessary to cover the loaves with foil to prevent scorching the
  tops. Let cool on rack. Makes 4 loaves, about 18 inches long. * If
  planning to freeze bread, underbake,i.e., bake in oven only 15
  minutes. Wrap in foil when cool.Freeze. When ready to serve remove
  from freezer. Leave wrapped in foil. Place in 350 degree oven for 10
  minutes. Remove foil and continue to bake for 5  minutes, until crisp.
      1/5    loaf calories 125,protein 4.5 gm,carb. 26.3 gm,total fat
  0.5 gm,CSI Units 0.1,dietary fiber 2.7 gm,sodium 52 mg,potassium 157
  mg,calcium 10 mg,iron
      1.1    mg
  ~- The New American Diet by Connor & Connor

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Recipe ID 3671 (Apr 03, 2005)

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