2 Serves
163 Mins
35 g
70 g
25 g
In a large mixing bowl, combine flour, water, salt, and yeast to form a shaggy dough.
Ingredients, vitamins, and health benefits
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin E
24 mg / 15 mgVitamin K
107 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
25 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
379 µg / 400 µgCalcium
867 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
256 mg / 420 mgPhosphorus
1139 mg / 1,250 mgPotassium
1773 mg / 4,700 mgSodium
1400 mg / 2,300 mgZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
144 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
25 g / 20 gCholesterol
269 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic, then place it in a proofing bowl to rise for 1-2 hours.
Shape the dough into loaves and let them proof for an additional 30 minutes before baking in a preheated oven at 230°C.
Slice the baked bread and layer with ham, roasted pork, Swiss cheese, pickles, and yellow mustard.
Press the assembled sandwiches in a panini press until the bread is golden and the cheese is melted.
Cold Water
Salt
Active dry yeast
Dough
Ham
Roasted Pork
Swiss Cheese
Pickles
Yellow Mustard
Vitamin A
864 µg / 900 µgVitamin C
112 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
24 mg / 15 mgVitamin K
107 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
25 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
379 µg / 400 µgCalcium
867 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
256 mg / 420 mgPhosphorus
1139 mg / 1,250 mgPotassium
1773 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
25 g / 20 gCholesterol
269 mg / 300 mgCaffeine
0 mgNet Carbs
3
g14
g13
g
American
FrenchZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
144 µg / 55 µgAlcohol
0 g