Four-Hour Bread
Try this Four-Hour Bread recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
INSTRUCTIONS
Pour potato water, hot, over flour and sugar. Add potatoes and cool. Add yeast. Make sponge. Beat 5 minutes, then let rise and add lard and salt. Stiffen up and knead at least 20 minuts. Let rise again. Make into loaves or light cakes. Let rise and bake Note:Potato water is water left from boiling potatoes. Source: Estella Roberts, Salt Rock Grange, Marion County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of Ohio State Grange Home Economics Committee. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (437g) | ||
| Recipe Makes: 1 Servings | ||
|
|
||
| Calories: 1757 | ||
| Calories from Fat: 248 (14%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 27.5g | 37 % | |
| Saturated Fat 10.5g | 53 % | |
| Monounsaturated Fat 12g | ||
| Polyunsanturated Fat 3.6g | ||
| Cholesterol 24.3mg | 7 % | |
| Sodium 17.3mg | 1 % | |
| Potassium 539.5mg | 14 % | |
| Total Carbohydrate 380.5g | 112 % | |
| Dietary Fiber 11.6g | 46 % | |
| Sugars, other 368.9g | ||
| Protein 11.7g | 17 % | |
|
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: 1757
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.