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French Bread

Yield 2 loaves, 17 servings per loaf (serving size: 1 [1-inch] slice)

Ingredients

  • 1 cup water
  • 1/4 cup fat-free milk
  • 1 tablespoon plus 1 teaspoon sugar
  • 1 tablespoon reduced-calorie stick margarine
  • 1 teaspoon salt
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3 1/4 to 3 1/2 cups all-purpose flour, divided
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 1 large egg white, lightly beaten
  • 1 tablespoon water

Nutrition Information

  • calories 48
  • caloriesfromfat 8 %
  • fat 0.4 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.4 g
  • carbohydrate 9.4 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 74 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a saucepan; heat until margarine melts. Cool to 105° to 115°. Add yeast to warm milk mixture; let stand 5 minutes. Combine 1 1/4 cups flour and yeast mixture in a large mixing bowl; beat at medium speed of an electric mixer until blended. Stir in enough of 2 to 2 1/4 cups flour to make a soft dough; let stand 10 minutes. Stir dough gently for a few seconds; cover and let stand 40 minutes, stirring every 10 minutes.

  2. Sprinkle 2 tablespoons flour evenly over work surface. Turn dough out onto floured surface, and divide in half. Flatten 1 portion of dough into an oval on floured surface. Fold dough over lengthwise; flatten with open hand. Fold again, and roll between palms of hands into a 17-inch rope. Pinch ends of rope to seal. Repeat procedure with remaining portion of dough. Place dough in two French bread pans coated with cooking spray. Using a sharp knife, cut 1/2-inch-deep slits across tops of loaves. Cover and let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in bulk.

  3. Preheat oven to 400°.

  4. Combine egg white and 1 tablespoon water; brush mixture evenly over loaves. Bake at 400° for 15 minutes or until loaves sound hollow when tapped.

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