If making bread by hand, use your favorite method for mixing ingredients. You may omit the oil.
Knead the dough and allow to rise for 4 or 5 hours or overnight.
Punch down; let rise until doubled. Form into loaf (on cornmeal-sprinkled bread peel or in loaf pan) and allow to rise for 30-45 minutes. Bake as usual for a 2 1/4 pound loaf.
If using a bread machine, add ingredients in the order recommended by the manufacturer.
Set the machine for the quickest dough setting. You may cancel the dough cycle as soon as kneading is over, or allow the dough cycle to complete. Set the timer so the bread will be ready when you want it, at least 6 hours later. If you start the dough an hour before you retire for the evening, then start the timed regular bread cycle just before you go, you can make sure that the bread is ready for you first thing in the morning. Be sure to have a good bread knife!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (70g)|
|Recipe Makes: 22|
|Calories from Fat: 12 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 9.6mg||3 %|
|Sodium 5.8mg||0 %|
|Potassium 109.3mg||3 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 39.2g|
|Protein 6.9g||10 %|
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: 206
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