| 1 | Combine yeast, sugar,lite salt and water in a large bowl. |
| 2 | Gradually add the flours and mix well(hands work best). |
| 3 | At first the dough will be very sticky; add enough flour to transfer it to a lightly floured board. |
| 4 | Knead until the dough is no longer sticky(about 10 minutes), adding more flour as necessary. |
| 5 | Place in a lightly oiled bowl. |
| 6 | Cover with a damp cloth and let rise in a warm place until doubled in volume(1 ?2 hours). |
| 7 | Punch dough down. |
| 8 | Transfer to a floured board and cut into four equal parts. |
| 9 | Roll and shape each part into a long loaf. |
| 10 | Place loaves into a lightly oiled, special long-loaf pans(baguette pans). |
| 11 | Slash the top of each loaf diagonally in three or four places and brush with egg white and water mixture. |
| 12 | Let dough rise another hour or until doubled in volume. |
| 13 | Preheat oven to 350 degrees. |
| 14 | Bake the loaves until browned and hollow-sounding when thumped, about 25 minutes.* halfway through baking, it may be necessary to cover the loaves with foil to prevent scorching the tops. |
| 15 | Let cool on rack. |
| 16 | Makes 4 loaves, about 18 inches long. |
| 17 | * if planning to freeze bread, underbake,i.e., bake in oven only 15 minutes. |
| 18 | Wrap in foil when cool.freeze. |
| 19 | When ready to serve remove from freezer. |
| 20 | Leave wrapped in foil. |
| 21 | Place in 350 degree oven for 10 minutes. |
| 22 | Remove foil and continue to bake for 5 minutes, until crisp. |
| 23 | ~--------------------------------------------------------------------- ~ 1/5 loaf calories 125,protein 4.5 gm,carb. |
| 24 | 26.3 gm,total fat 0.5 gm,csi units 0.1,dietary fiber 2.7 gm,sodium 52 mg,potassium 157 mg,calcium 10 mg,iron 1.1 mg ~--------------------------------------------------------------------- ~- the new american diet by connor & connor |
