KitchenAid K45SSWH Instructions And Recipes Manual page 66

FRENCHBREAD
52 pac_g_es active chy
yeast
Z_ cups T_wm T_7_ter
(105°F to l15°F)
1 tablespoon salt
1 tablespoon mar&su'ine
or butte_; melted
7 cups all-l)U_po_e flour
2 tablespoons cornmeal
1 eg_ _7_ite
1 tablespuon cold I_ter
Dissolve yeast in warm water in warmed mixer bowl.
Add salt, margarine, and flour. Attach bowl and
dough hook to mixer. Turn to Speed 2 and mix
about ] minute, or until well blended. Knead oil
Speed 2 about 2 minutes longer. Dough will be
sticky.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled ill bulk.
Punch dough down and divide ill half. Roll each
half into 12x15-inch rectangle. Roll dough tightly,
fi'om longest side, tapering ends if desired. Place
loaves oil greased baking sheets that have been
dusted with cornmeal. Cover. Let rise in warm
place, free fi'om draft, about 1 hour, or until doubled
ill bulk.
With sharp knife, make 4 diagonal cuts oil top of
each loaf. Bake at 450°F for 25 minutes. Remove
from oven. Beat egg white and water together with a
fork. Brush each loaf with egg mixture. Return to
oven and bake 5 minutes longer. Remove from
baking sheets immediately and cool on wire racks.
Yield: 30 selwings (15 slices per loaf).
Per serving: About 114 cal, 3 g pro, 23 g carb,
1 g fat, 0 mg chol, 221 mg sod.
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