1 Serve
196 Mins
45 g
70 g
40 g
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin B2
2 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
493 µg / 400 µgCalcium
46 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
1400 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Turn the dough onto a clean surface and knead by hand 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 to 120 minutes until doubled in size.
Shape the dough into a loaf, place it in a loaf pan, and allow it to proof for an additional 30 minutes.
Preheat the oven to 230°C and bake the bread for 25 to 30 minutes until golden brown and hollow-sounding when tapped.
Once cooled, slice the bread and assemble the triple-decker sandwich with chicken, bacon, lettuce, tomato, and mayonnaise.
Water
Salt
Yeast
Olive Oil
Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 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
493 µg / 400 µgCalcium
46 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
41
g95
g8
g
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FrenchZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
69 µg / 55 µg