In a large bowl combine sugar, salt, yeast, & 2 cups of flour. In a 1 quart sauce pan warm the water and butteer to 100 degrees. The butter does not have to melt.
With a slow speed mixer add the water to the dry ingredients and blend for 2 minutes.
Continue to add flour first stirring with the mixer, then with a wooden spoon until the dough can be removed from the bowl.
Add more flour and kneed until the dough is in a consistance where it can be cut in half.
Cut the dough in half, form into a ball, & store it under a bowl for 20 minutes.
Grease a large cookie sheet and sprinkle it with corn meal.
Roll out each dough ball into a flat layer about 15" x 10".
Roll each layer of dough into a loaf starting at the long side. Place each loaf on the cookie sheet.
Brush each loaf with oil. Refrigerate for 2 - 24 hours - covered.
Pre-heat oven to 425 and cut diagonal lines in the top of each loaf.
Bake for 20 minutes. Remove.
Paint the top of each loaf with an egg white water wash. Bake for an additional 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (139g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 60 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 3.1mg||1 %|
|Sodium 381.1mg||13 %|
|Potassium 51.4mg||1 %|
|Total Carbohydrate 75.6g||22 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 75.3g|
|Protein 2g||3 %|
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: 359
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!