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6 Serves
101 Mins
17 g
93 g
5 g
In a large mixing bowl, combine the flour, salt, and yeast. Gradually add warm water while mixing to form a shaggy dough.
Ingredients, vitamins, and health benefits
Strong White Bread Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
301 µg / 400 µgCalcium
65 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
155 mg / 1,250 mgPotassium
326 mg / 4,700 mgSodium
458 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
89 gAlcohol
0 g
Turn the dough onto a floured surface and knead thoroughly until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size.
Shape the dough into a loaf or rounds, place on a baking sheet, and proof for an additional 30 minutes.
Preheat the oven and bake the bread until golden brown and hollow-sounding when tapped.
Salt
Active dry yeast
Warm water
Olive Oil
Vitamin A
186 µg / 900 µgVitamin C
33 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
301 µg / 400 µgCalcium
65 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
155 mg / 1,250 mgPotassium
326 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
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Lebanese
MexicanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
50 µg / 55 µgAlcohol
0 g