Lean French Bread

Vegetarian
Dairy Free
Health score
2%
Lean French Bread
20 min.
20
67kcal

Suggestions


Craving that classic French bakery experience at home, but watching your waistline? Look no further! This Lean French Bread recipe delivers that authentic, crusty-on-the-outside, soft-on-the-inside texture you love, all while keeping the calorie count remarkably low – just 67 calories per serving! And the best part? It's ready in a mere 20 minutes of baking time.

Imagine the aroma of freshly baked bread wafting through your kitchen, a warm loaf ready to be sliced and enjoyed. This recipe is perfect for vegetarian and dairy-free diets, ensuring everyone can partake in the deliciousness. Plus, it's incredibly easy to make, even for novice bakers. Forget complicated techniques; this recipe uses a straightforward method that guarantees a satisfying result every time.

Whether you're planning a large gathering and need a crowd-pleasing side, or simply want to enjoy a wholesome, guilt-free slice with your favorite soup or sandwich, this Lean French Bread is the answer. Get ready to experience the joy of homemade bread without the extra calories. Your taste buds (and your waistline) will thank you!

Ingredients

  • package active yeast dry
  • tablespoons bread flour divided
  • 2.8 cups bread flour divided
  •  egg white lightly beaten
  • teaspoon salt 
  • teaspoon sugar 
  • cup very warm water (120° to 130°)

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer

Directions

  1. Combine 1 1/2 cups flour, sugar, salt, and yeast; stir. Gradually add water to flour mixture, beating at low speed of an electric mixer. Beat an additional 2 minutes at medium speed. Stir in enough of the remaining 1 1/4 cups flour to make a soft dough.
  2. Sprinkle 1 tablespoon flour over work surface. Turn dough out; knead until smooth and elastic (about 8 to 10 minutes).
  3. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
  4. Sprinkle remaining 1 tablespoon flour over work surface. Punch dough down; turn out onto floured surface, and knead 4 or 5 times. Divide dough in half.
  5. Roll 1 portion of dough into a 15- x 7-inch rectangle.
  6. Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Repeat with remaining dough.
  7. Place loaves, seam side down, in 2 French baguette pans coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Make 1/4-inch-deep slits diagonally across loaves.
  8. Brush with egg white.
  9. Place a shallow pan containing 1 inch of water on bottom rack of oven; place baguette pans on top rack.
  10. Bake at 400 for 20 minutes or until loaves are golden.

Nutrition Facts

Calories67kcal
Protein14.83%
Fat4.45%
Carbs80.72%

Properties

Glycemic Index
10.2
Glycemic Load
8.54
Inflammation Score
-1
Nutrition Score
1.7839130226361%

Nutrients percent of daily need

Calories:67.26kcal
3.36%
Fat:0.33g
0.5%
Saturated Fat:0.05g
0.29%
Carbohydrates:13.33g
4.44%
Net Carbohydrates:12.8g
4.66%
Sugar:0.27g
0.3%
Cholesterol:0mg
0%
Sodium:119.89mg
5.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.45g
4.9%
Selenium:7.43µg
10.61%
Manganese:0.14mg
7.16%
Folate:14.15µg
3.54%
Vitamin B1:0.05mg
3.52%
Fiber:0.52g
2.09%
Phosphorus:19.81mg
1.98%
Vitamin B2:0.03mg
1.84%
Copper:0.04mg
1.82%
Vitamin B3:0.32mg
1.61%
Vitamin B5:0.13mg
1.28%
Magnesium:4.95mg
1.24%
Zinc:0.18mg
1.21%
Source:My Recipes