RECIPE FOR FRENCH BREAD

FRENCH BREAD
Makes 8 loaves. Bake in 450° oven.
(12 to 14 slices per loaf)
INGREDIENTS WEIGHTS MEASURES
Compressed yeast 10 oz. 1 ¾ cups & 5 tsps.
Butter or margarine, melted 8 oz. 1 cup
Salt 2 oz. ¼ cup
Sugar, granulated 8 oz. 1 1/8 cup
Flour, all-purpose 7 to 8 lbs. 7 to 8 qts.
Water, lukewarm ½ gal. (or 2 qts.)
Egg whites 2 ¼ oz. 4 (large)
Water 2 oz. 4 Tbsps.
DIRECTIONS:
1.      Weigh all ingredients as listed; attach dough hook to mixer.
2.      Put lukewarm water in mixing bowl.
3.      Add all ingredients to water as listed.
4.      Mix on low speed about 1 minute; turn to medium speed and mix until dough leaves sides and bottom of bowl, about 10 to 15 minutes.
5.      Let dough rest on a board about 10 minutes.
6.      While dough is resting, grease 2 pans, 18” x 26” x 1 ½”.
7.      Divide dough into 8 equal portions.
8.      Roll each portion into an oblong 10” x 15”.  Beginning at wide side, roll up tightly toward you, seal edges by pinching together.  Taper ends by rolling gently back and forth.
9.      Place 4 loaves on each greased baking pan sprinkled with cornmeal.
10.  Let rise until doubled in bulk.
11.  Make 4 diagonal slashes in each loaf.
12.  Bake in pre-heated oven – 450° F. for 25 minutes or until done.
13.  Remove from oven and brush with egg whites mixed with cold water.  Return to oven and bake 5 minutes.  Cool before slicing and serving.
Number of Portions 96
Size of Portion 1 each
Calories 167 Iron 1.86 Mg Protein. 4.23 G 10.15%
Cholesterol  0 Mg Calcium  7.30 Mg Carbohydrates. 31.76 G 76.09%
Sodium. 298 Mg Vitamin A 19 RE Total Fat 2.31 G 12.47%
Fiber 1.26 G Vitamin C 0.01 Mg Saturated Fat 0.42 G 2.25%