8 Serves
135 Mins
In a large mixing bowl, combine the strong white bread flour, salt, and instant yeast. Gradually add the warm water while mixing until a shaggy dough forms.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SalvadoranVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
239 µg / 400 µgCalcium
47 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
256 mg / 4,700 mgSodium
406 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
56 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 clean kitchen towel, and let it rise in a warm place for 60 minutes until doubled in size.
Shape the dough into a round loaf and place it on a baking sheet. Allow it to proof for 30 minutes while preheating the oven to 230°C.
Bake the loaf in the preheated oven for 25 to 30 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
17
g112
g8
g.jpg&w=3840&q=75)
Indian