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%