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4 Serves
136 Mins
In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Gradually add warm water while mixing until a shaggy dough forms.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
237 µg / 400 µgCalcium
82 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
139 mg / 1,250 mgPotassium
379 mg / 4,700 mgSodium
961 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
69 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 in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 60 minutes until doubled in size.
Shape the dough into a cube using a square baking pan, then cover and proof for an additional 30 minutes.
Preheat the oven to 230°C and bake the loaf for 25-30 minutes until the top is golden brown and the bread sounds hollow when tapped.
6
g45
g14
g
French