Low fat French Bread.
Martha
* Exported from MasterCook Buster *
French Bread
Recipe By : Texas Monthly magazine
Serving Size : 1 Preparation Time :
Categories : Breads/French
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yeast -- dry
1/3 cup -- water, warm
1 tablespoon flour -- rye
1 cup -- water, cold
1/8 teaspoon sugar
3 1/2 cups flour
2 1/4 teaspoons salt
Calories per serving: 145 Fat grams per serving: 4 Approx. Cook Time:
4:30
Dissolve yeast and sugar in 1/3 cup water; let proof. Mix flours and
salt in a large mixing bowl. Add one cup water to yeast water. Add
water slowly to flour mixture, stirring until the dough makes a ball.
Let the dough rest five minutes. Add more flour to make a smooth ball
and knead for seven minutes. Let rest two minutes and knead three
minutes more. Place dough in a clean, dry four-quart bowl. Cover and
let rise 40 minutes. Turn dough out; pat into a 14" rectangle and fold
in thirds. Repeat. Return dough to bowl and let rise 1-1/2 to 2 hours,
or until tripled in bulk. Form dough into two baguettes, two round
loaves, or 12 hard rolls. Slash the top of each with a razor blade.
Preheat oven to 400F, placing a pan on the bottom rack to heat. Bake
loaves 30 to 35 minutes, steaming the loaves every four minutes for the
first 15 minutes.
Texas Monthly magazine
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
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