Recipe - Herbfarm Rosemary Shortbread

2 One half cup Warm water
1 pack Dry yeast
2 tablespoon Sugar
1 tablespoon Salt
2 tablespoon Herbes De Provence
7 cup Flour
1 Egg white, lightly beaten

Stir the first five ingredients together to dissolve the yeast, sugar and
salt. Stir in the flour. Knead 10 minutes. let rise, covered, until doubled
in bulk. Punch down, knead three or four times to remove air, then divide
in four equal pieces. Shape each piece into a long loaf and place in a well
greased French bread pan; slash the top. Brush the loaves with the egg
white and let rise until doubled. Bake 1o minutes in an oven preheated to
400, then reduce the heat to 350 and ake 20 minutes longer, or until the
loaves sound hollow when tapped. Remove the loaves from the pans and cool
on racks. Wrap in aluminum foil and freeze if desired.

Source: Mary Ann Miller, Jacksonville, Fl. The Herb Companion 12/941/95.
Typed by Carolyn Shaw. Joell's notes: Your fav combination of dry herbs may
be subsititued for the herbes de provence for variety. Collected from Fido
Cooking Echoes 95

Reposted by joell@jolt.mpx.com.au (Joell Abbott) to the Fatfree Digest
[Volume 16 Issue 10] Mar. 14, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip