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
Yields
4 Servings