Combine and set aside first 3ingredients.
Next add yeast mixture and 2 cups of the flour, stir well. (I use the dough hook on my stand up mixer)
Knead in approximately 1 cup more of flour (adding a small amount at a time) until dough is fairly stiff. Place in lightly greased bowl (I use spray oil) cover and let rise for 30-40 minutes.
Punch dough down and knead again.
Form into 2 loaves. I use a French Bread Pan from (William Sonoma). Cut a few diagonal slits across top of each loaf. Let rise until double in volume (approx 45-60 minutes)
Bake at 400 for approximately. A thermometer should reach about 190 degrees.
Placing a small pan of water in the oven while baking will give a heavier crust.
Take your time with the kneading. It should be smooth and elasticity.
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 19 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 48.6mg||15 %|
|Sodium 1013mg||35 %|
|Potassium 3137.7mg||83 %|
|Total Carbohydrate 99.7g||29 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 99.6g|
|Protein 65g||93 %|
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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: 681
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