French Bread - 2006Printer Version
1 Carb Choices Machine knead, Hand Shape, Oven bake Diabetic Adaptable
This is a soft French Bread, with lots of flavor and great shape and size. Its texture is as nearly comparable to commercial bread as you'll ever
make without salt. Stays fresh in zip lock bags for days. For even more freshness add 1-tablespoon of Granular Lecithin.
Makes 2 Loaves
Sodium Per Recipe: 30.6 mg
Sodium Per Slice (32): .955 mg
Protein: 1.517 g
Carbohydrate: 9.957 g
Dietary Fiber: .353 g
Total Sugars: .477 g
Total Fat: .978 g
Saturated Fat: .135 g
Monounsaturated Fat: .64 g
Polyunsaturated Fat: .134 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .009 g
Total Omega-6 FA: 0 g
Potassium: 40.6 mg
Sodium: .955 mg
Vitamin K: .543 mcg
Folic Acid: 16.5 mcg
¾ cup plus 2 tablespoons (7/8 cup) bottled or filtered no sodium water (trace)
1 tablespoon cider vinegar (.15 mg)
2 tablespoons extra virgin olive oil (trace)
2 3/4 cups best for bread white, unbleached flour (6.875 mg)
1/4 cup potato flour (15.5 mg)
1 tablespoon vital wheat gluten (2.25 mg)
1 tablespoon white granulated sugar or Splenda (trace)
1/4 teaspoon ascorbic acid* (trace)
1 teaspoon onion powder (1.296 mg)
2 ¼ teaspoons bread machine yeast (4.5 mg)
Place ingredients in bread machine pan and set to dough. When dough is ready, roll out onto floured board and cut in half.
Roll each half into a 14" log. Set into French loaf or
baguette pan and make 4 diagonal slices at the top. Cover with lightly greased (use spray can of olive or canola oil) wax paper. Let rise in room temperature for about 45 minutes.
Preheat oven to 375° F.
Bake for 15 to 20 minutes or until golden brown. Burns easily once golden brown is achieved.
*Or use 1 teaspoon of Sure Jell Everfresh or the product "Fruit Fresh."
Diabetics use the ascrobic acid. It has no carbohydrates or sugars.