•In a large mixing bowl add 500 grams of strong white brit
•in a pint glass combine 325 ml of warm water with 7grams (1 sachet) of dry active yeast
•stir the yeast and water and leave until it froths and doubles in volume
•add the yeast mixture to the flour and combine with a fork
•put the dough onto a floured surface and with floured hands kneed the dough for about 10 minutes (until no longer sticky)
•cut the dough into 4 equal sized pieces and round them
•place the dough balls on a large tray with semolina on It and cover with a damp cloth
•leave in the fridge for at least two hours. They should have doubled in size
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3054g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (80%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 91.6mg||3 %|
|Potassium 31.2mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 0g||0 %|
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Calories per serving: 10
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