Try this French Country Bread with Currants and Rosemary recipe, or contribute your own.
Suggest a better descriptionNOTE: have sponge at Room Temperature Lightly spoon 1 c bread flour and whole-wheat flour into dry measuring cups; level with knife. Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process dough 1 additional minute. Turn dough out onto a lightly floured surface, and knead in currants, 2 T bread flour, and rosemary. Shape into a 9-inch round loaf, and place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Preheat overn to 375 degrees. Uncover loaf, and make a tic-tac-toe slash, 1/4-inch deep across top of loaf using a sharp knife. Bake at 375 degrees for 40 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack. Recipe by: Cooking Light J/F 98, pg. 128 Posted to recipelu-digest by Jill & Joe Proehl
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 198 | ||
Calories from Fat: 10 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 131.3mg | 3 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 36.7g | ||
Protein 6.4g | 9 % | |
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: 198
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