Low Fat Bread Site

Provence french bread

2 1/2 c Warm water
1 pk Dry yeast
2 tb Sugar
1 tb Salt
2 tb Herbes De Provence
7 c Flour
1 Egg white, lightly beaten

Stir the first five ingredients together to dissolve the yeast, sugar
and salt. Stir in the flour. Knead 10 minutes. let rise, covered,
until doubled in bulk. Punch down, knead three or four times to
remove air, then divide in four equal pieces. Shape each piece into a
long loaf and place in a well greased French bread pan; slash the
top. Brush the loaves with the egg white and let rise until doubled.
Bake 1o minutes in an oven preheated to 400, then reduce the heat to
350 and ake 20 minutes longer, or until the loaves sound hollow when
tapped. Remove the loaves from the pans and cool on racks. Wrap in
aluminum foil and freeze if desired.

Source: Mary Ann Miller, Jacksonville, Fl. The Herb Companion
12/94-1/95 Typed by Carolyn Shaw
Joell’s notes: Your fav combination of dry herbs may
be subsititued for the herbes de provence for variety.
Collected from Fido Cooking Echoes 95