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Source: FamilyTime Community

Whole Wheat Baguette
Low fat, low cholesterol, low sodium, and low-cal
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Serves: 24 slices
Prep Time: 120 minutes
Cook Time: 25 minutes
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1/2 cup water
1/4 cup apple juice concentrate
1 package active dry yeast
3/4 cup nonfat dry milk, (dry)
1/2 cup whole wheat flour
1/2 teaspoon salt
2 egg whites
1 1/2 -1 3/4 cups all-purpose flour




Heat water and apple juice concentrate to 105 to 115 degrees. Dissolve yeast in warm apple juice mixture in large bowl. Stir in remaining ingredients except all-purpose flour and cornmeal. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Spray large bowl with nonstick cooking spray. Place dough in bowl, and turn greased side up. cover and let rice in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)

Spray cookie sheet with nonstick cooking spray; sprinkle lightly with cornmeal. Punch down dough, and divide into halved. Roll each half in rectangle, 13 x 6 inches. Roll up rectangle, beginning at 13-inch side. Pinch edge of dough into roll to seal, and taper ends. Place on cookie sheet. Make 1/4 inch deep slashes across loaves at 2 in intervals. Cover and let rise in warm place about 30 minutes or until almost double.

Heat oven to 400. Bake 20 to 25 minutes or until golden brown. Remove from cookie sheet. Cool on wire rack. 2 loaves (12 slices each)





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