Try this Hearth Baked Centennial Sourdough recipe, or contribute your own.
Suggest a better description1. Add ingredients to bread machine pan according to manufacturers directions. 2. Select dough cycle. 3. Scrape dough onto a board coated generously with bread flour. Taking care not to puncture or tear dough surface (interior is sticky), pat dough gently with floured hands to form a round loaf about 8 inches wide; do not knead. Sprinkle 2 tablespoons bread flour over dough. 4. Slide a pastry scraper or wide spatula under loaf to loosen, then lift quickly and carefully onto a buttered 14 x 17 inch baking sheet. Pat to reshape loaf, if necessary. 5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30 minutes. Remove plastic. 6. With a floured razor blade or very sharp knife, cut 2 or 3 slashes about 1/2 inch deep across top of loaf. 7.Bake in a 425 F oven until richly browned, 25 to 30 minutes. 8.Transfer loaf to a rack to cool at least 15 minutes before slicing. Serve hot, warm, or cool. NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine"
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Serving Size: 1 Serving (7486g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 22639 | ||
Calories from Fat: 725 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.5g | 107 % | |
Saturated Fat 20.8g | 104 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 27.7g | ||
Cholesterol 456.3mg | 140 % | |
Sodium 14016.4mg | 483 % | |
Potassium 48600.7mg | 1279 % | |
Total Carbohydrate 4100.4g | 1206 % | |
Dietary Fiber 159.3g | 637 % | |
Sugars, other 3941g | ||
Protein 1320.3g | 1886 % | |
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: 22639
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