Source: 99% Fat-Free, Healthy Cooking

French Bread
Slather this bread with Roquefort cheese.
Serves: 1 14-inch loaf
Prep Time: 15 minutes
Cook Time: 30 minutes


1/4 cup water, lukewarm (105 to 115 degrees on an instant-read thermometer
1/2 teaspoon sugar
1 packet quick-rise yeast
3 cups bread flour
1/2 teaspoon salt
3/4 cup plus 2 tablespoons skim milk, at room temperature
1/2 teaspoon cornmeal, for dusting
1 large egg white, mixed with 1 tablespoon water
5 ice cubes

Put the water and sugar into a small bowl. Sprinkle the yeast on top and set aside for a few minutes, until the mixture is bubbly.

Combine the bread flour and salt in the bowl of a food processor and process for 1 minute. Scrape in the yeast mixture. Turn the machine back on and drizzle the 3/4 cup plus 2 tablespoons skim milk through the feed tube until a dough ball forms, then process for 45 seconds to 1 minute more.

Put the ball in a bowl, cover with a moist towel, and place it in a warm (around 80 degrees) spot for about 1 1/2 hours, until the dough has doubled in size.

Punch the dough down, fold it in, and remove it to a work surface that has been dusted with flour. Flatten the dough, shape it into a rectangle, and roll it up into a 14-inch loaf.

Transfer the loaf to a nonstick cookie sheet that has been dusted with the cornmeal. Cover again with the moist towel and set aside for about 1 hour more, until the dough no longer springs back to the touch.

Preheat the oven to 425 degrees.

Paint the loaf with the egg wash and make 4 diagonal slashes into the top. Put 3 of the ice cubes directly onto the bottom of the oven and bake the bread for 5 minutes.

Add the remaining ice cubes and bake for about 25 minutes more, until the bread has browned and sounds hollow when tapped.

Cool on a wire rack.