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4 Serves
135 Mins
In a large mixing bowl, combine the flour, salt, and yeast. Gradually add water while mixing until a shaggy dough forms.
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Vitamin K
1 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
432 µg / 400 µgCalcium
96 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
190 mg / 1,250 mgPotassium
508 mg / 4,700 mgSodium
771 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
6 g / 28 gSugar
35 g / 50 gSaturated Fat
18 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
146 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes 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 for 60 minutes until doubled in size.
Shape the dough into your desired loaf size and place it on a baking sheet to proof for an additional 30 minutes.
Preheat your oven to 230°C and bake the bread for 25-30 minutes until golden brown and hollow-sounding when tapped.
While the bread cools, gently melt the butter and stir in the honey in a small saucepan over low heat to create the Bzioua dip.
30
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Algerian
Indian