Place yeast and sucanat in large bowl
Stir in warm water until everything dissolves
Add salt, and stir in as much flour as you can to create a soft, pliable dough that isn't too sticky
Knead on a lightly floured surface 6-8 minutes, until dough is smooth and elastic
Return dough to bowl and cover with kitchen towel
Allow to rise 30 minutes or until doubled in size
Plop risen dough back on counter top and divide in half
Roll each half into a rectangular shape of about 10" by 8"
Roll up rectangle starting with a long side
Pinch ends to seal and shape into a "log"
If seam doesn't stick, use wet fingers to moisten dough until it adheres
Grease pizza stone or stoneware baking sheet and place loaves on it to rise another 30 minutes
Preheat oven to 375 degrees,
Optional: to give loaves a shiny brown finish prepare an egg wash by beating one egg with one tablespoon of water
Right before you pop loaves in oven, brush tops with egg wash and make 4 diagonal slashes across top using sharp, serrated knife
Bake 20-25 minutes, until golden brown
Allow to cool on wire racks before serving
Serve warm with lots of butter
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (191g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1021.5mg||35 %|
|Potassium 47.5mg||1 %|
|Total Carbohydrate 113.3g||33 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 112.9g|
|Protein 0.9g||1 %|
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: 442
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