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French Bread from Pizza/French Bread Mix

I hope you've tried the pizza crust and are enjoying being able to eat pizza again.  This bread uses the same mix as the pizza crust.  It is not formulated for bread machines.  For the two loaves pictured, I made the large batch:

French Bread

Dry Ingredients:                                                   Small                         Large
Pizza/French Bread Mix                                  1-3/4 Cups               3-1/2 Cups
Dry milk powder or nondairy substitute           3 Tablespoons           6 Tablespoons
Salt                                                                1/2 teaspooon            1 teaspoon
Baking powder                                              1/2 teaspoon              1 teaspoon
Yeast                                                             1 Tablespoon            1 Tablespoon

Wet Ingredients:
Egg whites                                                     2 small                       3 large
Vinegar                                                         1/2 teaspoon              1 teaspoon
Vegetable oil                                                 1-1/2 Tablespoons     3 Tablespoons
Warm water                                                  2/3 Cup                     1-1/3 Cup

Prepare a French bread pan or cookie sheet by greasing and dusting with cornmeal (if desired).

In the bowl of a heavy-duty mixer, combine the dry ingredients except for the yeast.  In a small bowl combine the yeast and the warm water.  Set aside until dissolved.  Add the egg whites, vinegar, and oil to the water and yeast and beat together.  Add these to the dry ingredients and beat on high for 3 minutes.  Check after the first few seconds of mixing to see if more water is needed.  The dough should be thick but not dry or forming a ball.  Spoon into the French bread pan or onto the cookie sheet in the shape of a French loaf.  Smooth the top with greased fingers.  Cover and let rise about 35 minutes for rapid-rising yeast, 60-75 minutes for regular yeast.  Make slash marks in top, if desired.

Bake in a preheated 425 oven for 25 to 30 minutes, or until nicely browned and the loaf sounds hollow when thumped.  Let cool briefly.  Remove from pan, slice and serve.

Bon Appetit!

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