Makes 1 1/2 lbs of bread dough
Mix water and yeast together add rest ingredients except oil and flour, set aside to allow yeast to activate and ferment.
stir in flour. Set aside covered in slightly warm place to rise. Knead.separate part to keep in fridge for later.let rise again. Knead again. Let rise again. This process may take a couple of hours. Form into loaf or loaves covering with oil and place in oiled /greased loaf pan. Or if you have available a clay oven roaster, pre soak in water, place loaf in this, cover with clay lid and bake at 350ยบ until golden brown.
To bake remaining dough from refrigerator bring out to warm to room temperature , let rise, knead, let rise again form into loaf / loaves as abovementioned.
Unlike biscuits, scones, or pie crust which should not be handled much; bread will turn out better the rougher and longer kneaded. Children often love to help with the kneading chore.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: Servings | ||
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Calories: 286 | ||
Calories from Fat: 69 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.7mg | 1 % | |
Potassium 403.9mg | 11 % | |
Total Carbohydrate 50.8g | 15 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 46.6g | ||
Protein 7.7g | 11 % | |
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: 286
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