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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add 1 1/4 cups water, salt, bread flour, and yeast to bread machine in the order suggested by the manufacturer. | 2. Select dough/manual cycle. | 3. When cycle is complete, remove dough from machine to lightly floured surface. (If necessary, knead in enough flour to make dough easy to handle.). | 4. Divide dough in half. | 5. Roll each half into a 10 x 8-inch rectangle. | 6. Beginning at the long end, roll up tightly as for jelly roll. | 7. Pinch seams and ends to seal. | 8. Taper ends by gently rolling back and forth. | 9. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal. | 10. Lightly brush each loaf with vegetable oil. | 11. Cover and let rise in a warm, draft-free place until almost doubled in size, 10-15 minutes. | 12. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. | 13. Lightly beat egg white and 1 tablespoon of water. | 14. Brush some of egg white mixture over top of each loaf. | 15. Bake at 375 degrees for 20 minutes. | 16. Brush again with remaining egg white mixture. | 17. Bake 5 to 10 minutes more or until done - bread should sound hollow when tapped. | 18. Remove the bread from the baking sheet. | 19. Cool on a wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/4	1/4		0.0	0.0	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
bread flour	3 1/2	cups		1730.995	347.7814	57.4441	7.9597
bread machine yeast	2	teaspoons		-	-	-	-
cornmeal	1/8	cup		55.205	11.7257	1.2383	0.5475
egg white	1			17.16	0.2409	3.597	0.0561
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.