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
10×8-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,
30 mg potassium
Yields
1 Loaf