French Bread
2packages active dry yeast
21⁄2 cups warm water (105°F to 115°F)
1 tablespoon salt
1tablespoon butter or margarine, melted
7cups
2tablespoons cornmeal
1 egg white
1tablespoon cold water
Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and Dough Hook* to mixer. Turn to Speed 2 and mix about 1 minute, or until well blended. Knead on Speed 2 about 2 minutes longer. Dough will be sticky.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide in half. Roll each half into
1 hour, or until doubled in bulk.
With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450°F for 25 minutes. Remove from oven. Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.
Yield: 30 servings (15 slices per loaf).
Per serving: About 114 cal, 3 g pro, 23 g carb, 1 g fat, 0 mg chol, 221 mg sod.
* Dough Hook sold separately for model K4SS.
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