Combine in a small bowl the water, salt, yeast, and sugar. Add the shortening and let proof. Sift the flour into a large bowl. Make a well in the center and gradually add liquid, stirring constantly. Stir with a wooden spoon until the dough starts to leave the sides of the bowl. Turn out and knead for 10 minutes. Place the dough in a lightly greased bowl and cover with a clean tea towel and let rise about 1 1/2 hours. Punch dough down and let rise again for 30 to 45 minutes. Punch down and let rest for 10 minutes. Turn the dough onto a floured board and roll into a 15" x 10" oblong. Roll up tightly toward you, beginning with the wide side. With a hand on each end, roll the loaf back and forth to taper the ends and lengthen the loaf. Place diagonally on a greased and cornmeal- sprinkled cookie sheet. Slash at 2" intervals and let rise uncovered for about 1 1/2 hours. Place in a 425 F oven. For the first 15 minutes, spray with a fine mist of water every four minutes. Reduce heat to 350 F and bake 20 minutes longer. The loaf should be golden brown and slide off the sheet easily.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Loaf (840g)|
|Recipe Makes: 1 Loaf|
|Calories from Fat: 150 (5%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 4.8mg||1 %|
|Sodium 20.5mg||1 %|
|Potassium 1017.4mg||27 %|
|Total Carbohydrate 640.4g||188 %|
|Dietary Fiber 23.4g||94 %|
|Sugars, other 616.9g|
|Protein 84g||120 %|
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: 3104
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