4 Serves
166 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast. Stir until a shaggy dough forms.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
158 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
124 mg / 1,250 mgPotassium
434 mg / 4,700 mgSodium
703 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
9 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 90 minutes or until doubled in size.
Shape the dough into a loaf, place on a baking sheet, and proof for 30 minutes.
Preheat the oven to 230°C and bake the bread for 25-30 minutes until golden brown and hollow-sounding when tapped.
Slice the cooled bread, toast it, and top with mashed avocado and a sprinkle of salt and any desired topping like cheese.
1
g21
g4
g.jpg&w=3840&q=75)
