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8 Serves
104 Mins
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Gradually add the warm milk, melted butter, and beaten eggs, mixing until a shaggy dough forms.
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Vitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
300 µg / 400 µgCalcium
95 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
519 mg / 4,700 mgSodium
580 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
86 µg / 55 µgFiber
4 g / 28 gSugar
25 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
135 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand or with a stand mixer until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm, draft-free spot until doubled in size.
Punch down the dough, shape it into a round, and place it into a greased Bundt pan. Cover and let it proof for a final rise.
Preheat the oven to 175°C and bake the bread until it is golden brown and sounds hollow when tapped on the bottom.
19
g88
g5
g
Lebanese
Malaysian