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Suggest a better descriptionCombine water, starter, 4 cups flour, salt and sugar thoroughly. Place in bowl and leave at room temperature overnight (12-14 hours) or until double in size. Stir in 1 cup flour mixed with soda (soda counteracts sourness of starter). Turn dough out onto floured board and knead, adding remaining cup of flour as needed. Knead until smooth, 5-8 minutes. Shape into 2 oblong loaves in greased pans. Cover and let rise in warm place 2-5 hours, until doubled in size. Just before baking, make diagonal slashes in top with sharp knife or razor blade. Bake in preheated 400 oven until crust in medium dark brown, about 20 minutes. Bread should sound hollow when tapped with the knuckles. MRS E.J. HOSEY (MERRIE JACK) MARVELL, AR From the book
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 12 | ||
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Calories: 608 | ||
Calories from Fat: 13 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 16.3mg | 5 % | |
Sodium 552.4mg | 19 % | |
Potassium 1638.8mg | 43 % | |
Total Carbohydrate 107.3g | 32 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 105g | ||
Protein 39.7g | 57 % | |
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: 608
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