Petite French Bread
|Basic white bread dough loaf||1 Cup (16 tbs)|
Divide dough into 30 balls.
Roll each ball into a fingerlike form.
Place on well-greased baking sheets about 2 in. (5 cm) apart.
Cut small slashes across the tops.
Cover and allow to double in size.
Combine egg white and water in small bowl; beat with a fork to blend.
Lightly brush the surface of each petite loaf with egg mixture.
Bake at 400°F (200°C) for 15 minutes.
Reduce heat to 350°F (175°C); bake until golden brown.