Partially Wheat French Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Yeast, bakers, 1 ounce Water, tap, 1.25 cup Salt, 1 tsp garlic powder, .5 tspButter, salted, .5 tbsp Flour, white, unbleached aprox 2 cup Flour, whole grain, 1.5 cup1 Egg white1 tbsp cold watercornmealItalian seasoning (optional)
dissolve yeast in warm water in mixing bowl
add butter, salt, and garlic powder
add wheat flour and mix
slowly add white flour until dough clings to itself and no longer sticks to sides of mixing bowl
Let raise until doubled in size (about 45-60 min), then punch down then make two small loaves.
((You can let slow raise in the refridgerater about three hours))
Put loaves on pan sprayed with nonstick and with cornmeal sprinkled on. Let raise until doubled again. (45-60 min)
Mix egg white with cold water, brush carefully on loaves, sprinkle with italian seasoning.
Bake at 450 for about 25 min, check to rotate and re-brush with egg. Bake 10 min more.
Number of Servings: 16
Recipe submitted by SparkPeople user MELISSAROSE81.
add butter, salt, and garlic powder
add wheat flour and mix
slowly add white flour until dough clings to itself and no longer sticks to sides of mixing bowl
Let raise until doubled in size (about 45-60 min), then punch down then make two small loaves.
((You can let slow raise in the refridgerater about three hours))
Put loaves on pan sprayed with nonstick and with cornmeal sprinkled on. Let raise until doubled again. (45-60 min)
Mix egg white with cold water, brush carefully on loaves, sprinkle with italian seasoning.
Bake at 450 for about 25 min, check to rotate and re-brush with egg. Bake 10 min more.
Number of Servings: 16
Recipe submitted by SparkPeople user MELISSAROSE81.
Nutritional Info Amount Per Serving
- Calories: 100.5
- Total Fat: 0.8 g
- Cholesterol: 1.0 mg
- Sodium: 186.9 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.9 g
- Protein: 3.4 g
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