.jpg&w=3840&q=75)
2 Serves
120 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
20 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
241 µg / 400 µgCalcium
124 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
479 mg / 420 mgPhosphorus
734 mg / 1,250 mgPotassium
1207 mg / 4,700 mgSodium
1376 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
19 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
201 mg / 300 mgCaffeine
0 mgNet Carbs
113 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size.
Shape the dough into a loaf, place it in a loaf pan, and allow it to proof.
Bake the bread in a preheated oven until golden brown and hollow-sounding when tapped.
Slice the bread and fry an egg in a pan with a little oil until the white is set and the yolk is cooked to your preference.
1
g21
g4
g.jpg&w=3840&q=75)
