---------- Recipe via Meal-Master (tm) v8.04
       Title: Whole Wheat French Bread
  Categories: Breads, French
       Yield: 4 Servings
       1 tb Active dry yeast
       1 tb Sugar
       1 ts Lite salt
   2 1/2 c  Lukewarm water
       3 c  White flour
       2 c  Whole wheat flour (or 3)
       1 ea Egg white+1 T cold water
   Combine yeast, sugar,lite salt and water in a large
   bowl. Gradually add the flours and mix well (hands work
   best). At first the dough will be very sticky; add
   enough flour to transfer it to a lightly floured
   board. Knead until the dough is no longer sticky (about
   10 minutes), adding more flour as necessary. Place in
   a lightly oiled bowl. Cover with a damp cloth and let
   rise in a warm place until doubled in volume (1 1/2-2
   hours). Punch dough down. Transfer to a floured board
   and cut into four equal parts. Roll and shape each
   part into a long loaf. Place loaves into a lightly
   oiled, special long-loaf pans (baguette pans). Slash
   the top of each loaf diagonally in three or four
   places and brush with egg white and water mixture. Let
   dough rise another hour or until doubled in volume.
   Preheat oven to 350 degrees. Bake the loaves until
   browned and hollow-sounding when thumped, about 25
   minutes.*  Halfway through baking, it may be necessary
   to cover the loaves with foil to prevent scorching the
   tops. Let cool on rack. Makes 4 loaves, about 18
   inches long. * If planning to freeze bread,
   underbake,i.e., bake in oven only 15 minutes. Wrap in
   foil when cool.Freeze. When ready to serve remove from
   freezer. Leave wrapped in foil. Place in 350 degree
   oven for 10 minutes. Remove foil and continue to bake
   for 5  minutes, until crisp.
   ~------------- ~ 1/5 loaf calories 125,protein 4.5
   gm,carb. 26.3 gm,total fat 0.5 gm,CSI Units
   0.1,dietary fiber 2.7 gm,sodium 52 mg,potassium 157
   mg,calcium 10 mg,iron 1.1 mg
   ~------------- ~- The New American Diet by Connor &