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Continental Bread Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Flour||6 Cup (96 tbs)|
|Egg white||1 (Unbeaten)|
Serving size: Complete recipe
Calories 2932 Calories from Fat 74
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3008.1 mg125.3%
Total Carbohydrates 613 g204.4%
Dietary Fiber 23.9 g95.7%
Sugars 17.4 g
Protein 86 g171.6%
Vitamin A 0.02% Vitamin C 0.04%
Calcium 13.7% Iron 205.9%
*Based on a 2000 Calorie diet
Add sugar, salt, and 3 cups flour.
Stir to mix; beat until smooth.
Work in 2 1/4 cups more flour with your hands.
Sprinkle some of remaining flour over flat surface.
Turn dough onto floured surface; knead until smooth, about 10 minutes.
If dough sticks to surface, add more flour.
Shape dough into smooth ball.
Place ball in greased bowl; grease top.
Cover; let rise until double in bulk.
Turn the dough onto lightly floured board.
Divide into 2 equal portions.
Roll each portion into 15 x 10-inch oblong.
Beginning at widest side, roll dough up tightly.
Pinch edges together.
Taper ends by gently rolling dough back and forth.
Place loaves on greased baking sheets sprinkled with cornmeal.
Cover; let rise in a warm place about 1 hour or until doubled in bulk.
With sharp razor make diagonal cuts on top of each loaf.
Brush with unbeaten egg white.
Place loaves in cold oven in which pan of boiling water has been placed.
Set oven at 450°F; bake loaves about 35 minutes or until golden crust has formed.
Remove from oven; cool on wire rack.