Jeff Hertzberg, a physician from Minneapolis, devised this streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world’s easiest yeast bread. Featured in: Soon The Bread Will Be Making Itself.
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Serving Size: 1 recipe (40g) | ||
Recipe Makes: 1 | ||
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Calories: 39 | ||
Calories from Fat: 5 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5449.6mg | 188 % | |
Potassium 140.7mg | 4 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 5.3g | ||
Protein 2.1g | 3 % | |
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: 39
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