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Suggest a better descriptionBARA GWYN Sprinkle the yeast on top of 4 pint of tepid water and leave in a warm place for 10-15 minutes until the mixture is frothy. Then mix the flour and salt. Add the yeast and remaining water. Mix into an elastic dough adding more water (or milk) if required. Turn on to a floured board and knead lightly for 10 minutes until the dough is smooth. Divide the dough in half and place in 2 greased and floured 1 Ib. bread tins. Cover with a clean cloth and leave in a warm place to rise until the dough fills the tins. Bake in a very hot oven (450/F. or Mark 8) for 15 minutes , reduce to 400/F. or Mark 6, and cook for a further 20-25 minutes. When cooked the loaves are well risen, goiden-brown and hollow-sounding when tapped. Posted to MM-Recipes Digest V3 #256 Date: Thu, 19 Sep 1996 18:42:04 +0000 From: "ray.watson"
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Serving Size: 1 Loaf (237g) | ||
Recipe Makes: 2 Loafs | ||
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Calories: 855 | ||
Calories from Fat: 24 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.5mg | 0 % | |
Potassium 411.5mg | 11 % | |
Total Carbohydrate 178.7g | 53 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 170g | ||
Protein 25.9g | 37 % | |
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: 855
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