Lowfat  French Bread by Chuck Stoltz

            1 cup warm water (105-115⁰F.)                    2 packets active dry yeast

            pinch of sugar                                                3-1/2 cups of flour (approx.)

            2 teaspoons salt                                              1 additional cup of warm water

            2-3 tablespoons olive oil                                corn meal

            2 tablespoons whole wheat or rye flour (optional)

            Egg wash: 1 egg yoke added to 2 tablespoons of water

Grease cookie sheet and sprinkle with corn meal. You can also use French loaf pans. Preheat oven to 400⁰F.

In a large mixing bowl, dissolve yeast in 1 cup of warm water with a pinch of sugar. Let the yeast mixture “proof” for 5 minutes or until bubbly.

Add flour, salt and additional cup of warm water. Mix well, adding more flour as necessary. Turn dough onto a well floured board and kneed 200 turns until dough has a smooth consistency and is no longer sticky; add flour as necessary.

Wash mixing bowl and coat with olive oil. Place dough in bowl and turn over, being sure to coat all surfaces with the oil. Cover with a towel and place in a warn place for about 1 hour or until doubled in bulk.

When dough has doubled, punch down and let rest for 10 minutes.

Divide dough in half. Hand roll each half into a long, cylindrical shape. Place side-by-side on cookie sheet or in French loaf pans. Using a sharp knife, make 5 diagonal slashes across each loaf approximately ¼” deep.

Cover and let loaves rest in a warm place for ½ hour or until doubled in bulk.

Brush each loaf with the egg wash.

Bake for 20 minutes or until loaves sound “hollow” when gently tapped.

Remove from oven and cool on racks.

ENJOY.