Dissolve yeast in water. Knead flour and salt into water mixture creating a smooth dough (optimal when dough easily comes out of the mixing bowl). Let rise in a warm place for 20 minutes in a covered, greased bowl. (May take longer than 20 minutes.) Knead the dough for second time and form into 2 loaves. Place on a greased baking sheet or use parchment paper linning. Cover with damp cloth and let the dough rest until doubled in height (aprox 30 - 60 minutes). Tip: for a nicer crust brush the loaves with buttermilk, yoguart or coffee periodically. Do not let the surface of the dough dry out. Preheat the oven to 480 degrees F. Place a pan of water on the bottom rack in the oven. Place the dough and with its baking sheet in the oven. Add water into the pan on the bottom rack as needed. Spray water on the sides of the oven to quickly create steam in the oven. Lower the oven temperature to 430 degrees F. Bake until desired brownness (40-60 minutes). To test for doneness, knock on bottom of loaf. It it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool.
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|Serving Size: 1 Loave (1423g)|
|Recipe Makes: 2 Loaves|
|Calories from Fat: 176 (4%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 0mg||0 %|
|Sodium 41.1mg||1 %|
|Potassium 2443mg||64 %|
|Total Carbohydrate 848.3g||250 %|
|Dietary Fiber 90.9g||364 %|
|Sugars, other 757.4g|
|Protein 123.6g||177 %|
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Calories per serving: 4062
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