8 Serves
137 Mins
10 g
56 g
1 g
In a large mixing bowl, combine the bread flour, salt, and active dry yeast. Gradually add water while mixing until a shaggy dough forms.
Ingredients, vitamins, and health benefits
Bread Flour
Salt
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
159 µg / 400 µgCalcium
16 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
84 mg / 4,700 mgSodium
289 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes until the dough is smooth and elastic.
Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 minutes.
Shape the dough into a round loaf and place it on a baking sheet to proof for an additional 30 minutes.
Preheat the oven to 230°C and bake the loaf for 25-30 minutes until the crust is golden brown and the bread sounds hollow when tapped.
Active dry yeast
Water
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
159 µg / 400 µgCalcium
16 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
84 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18
g171
g22
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Swiss
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g