Rating: 5 stars
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Boule, the French word for "ball," often refers to round loaves of crusty bread. You can use any leftovers to make sandwiches for lunch, or simply toast a slice, slather it with butter or jam, and enjoy it for breakfast.

Julianna Grimes
Recipe by Cooking Light September 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in oil. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 5 ounces (about 2 cups) bread flour, whole wheat flour, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic (about 5 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

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  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; knead in walnuts. Shape dough into a 9-inch round on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Cover and let rise 1 hour or until doubled in size.

  • Preheat oven to 350°.

  • Uncover dough. Combine milk and egg white; brush over dough. Score dough by making two diagonal slits with a sharp knife; make two diagonal slits in the opposite direction to create a crosshatch pattern. Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Cool on a wire rack.

Nutrition Facts

122 calories; calories from fat 25%; fat 3.4g; saturated fat 0.3g; mono fat 0.6g; poly fat 2.3g; protein 4.1g; carbohydrates 20.3g; fiber 1.7g; iron 1.2mg; sodium 226mg; calcium 8mg.
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