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Suggest a better descriptionDissolve yeast and sugar in 1/3 cup water; let proof. Mix flours and salt in a large mixing bowl. Add one cup water to yeast water. Add water slowly to flour mixture, stirring until the dough makes a ball. Let the dough rest five minutes. Add more flour to make a smooth ball and knead for seven minutes. Lete rest two minutes and knead three minutes more. Place dough in a clean, dry four-quart bowl. Cover and let rise 40 minutes. Turn dough out; pat into a 14" rectangle and fold in thirds. Repeat. Return dough to bowl and let rise 1-1/2 to 2 hours, or until tripled in bulk. Form dough into two baguettes, two round loaves, or 12 hard rolls. Slash the top of each with a razor blade. Preheat oven to 400 F, placing a pan on the bottom rack to heat. Bake loaves 30 to 35 minutes, steaming the loaves every four minutes for the first 15 minutes. Texas Monthly magazine Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (719g) | ||
Recipe Makes: 1 | ||
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Calories: 2017 | ||
Calories from Fat: 57 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.8mg | 1 % | |
Potassium 975.5mg | 26 % | |
Total Carbohydrate 423.2g | 124 % | |
Dietary Fiber 22.4g | 90 % | |
Sugars, other 400.9g | ||
Protein 60.4g | 86 % | |
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: 2017
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