Try this Sheepcamp Jackass Bread recipe, or contribute your own.
Suggest a better descriptionTHE NIGHT BEFORE: Dissolve starter in warm water, add 3 cups bread flour, cover with wet dishtowel and let ferment at room temperature to make sponge. THE NEXT MORNING: Mix sponge with yeast (dissolved in sugar and 3 T warm water) salt, oil, soda. Let sit till bubbly. Add flour till a heavy dough is formed, or it separates from the bowl of a power mixer. Pour out on floured board and knead about 5 minutes till elastic. Put in covered well greased bowl till rises to double in size. Punch down and knead. Fill an 8 inch Dutch Oven half full, put on lid and let rise till pot is full (double in size). Bake at 375 for 30 minutes, reduce heat to 325 and bake 40 minutes more. Turn out on rack, thump bottom to see if sounds hollow (if not, put it back in the oven for awhile! ~ taint done!). Let cool. Best to cut into quarters and freeze 3/4 for future use. If you have more than 1/2 a Dutch Oven of dough, make some rolls or biscuits or a 1 pound loaf!
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 60 Servings | ||
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Calories: 192 | ||
Calories from Fat: 8 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 220.5mg | 8 % | |
Potassium 635.8mg | 17 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 30.7g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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