Deb, this recipe is from Southern Living's Our Best Low-Fat, Low-Calorie Recipes cookbook:

FRENCH BREAD

1 cup water
1/4 cup skim milk
1 Tbs plus 1 tsp sugar
1 Tbs reduced-calorie margarine
1 tsp salt
1 pkg active dry yeast
3-1/4 to 3-1/2 cups all-purpose flour, divided
2 Tbs all-purpose flour
Vegetable cooking spray
1 egg white, lightly beaten
1 Tbs water

Combine first 5 ingredients in a saucepan; heat until margarine melts. Cool to 105 to 115 degrees. Add yeast to warm milk mixture; let stand 5 minutes.

Combine 1-1/4 cups flour and yeast mixture in a large mixing bowl; beat at medium speed of an electric mixer until blended. Stir in enough of 2 to 2-1/4 cups flour to make a soft dough; let stand 10 minutes. Stir dough gently for a few seconds; cover and let stand 40 minutes, stirring every 10 minutes.

Sprinkle 2 tablespoons flour evenly over work surface. Turn dough out onto floured surface, and divide in half. Flatten one portion of dough into an oval on floured surface. Fold dough over lengthwise, and flatten with open hand. Fold again, and roll between palms of hands into a 17-inch rope. Pinch ends of rope to seal. Repeat procedure with remaining portion of dough.

Place dough in two French bread pans coated with cooking spray. Using a sharp knife, cut 1/2-inch deep slits across tops of loaves. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until loaves are doubled in bulk. Combine egg white and 1 tablespoon water; brush mixture evenly over loaves. Bake at 400 degrees for 15 minutes or until loaves sound hollow when tapped.

Yield: 2 Loaves (68 1/2-inch slices)
Per slice: Calories 24; Total Fat 0.2g; Sodium 37mg; Fiber 0.2g.


Janet