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8 Serves
101 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form the dough.
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TurkishVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
56 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
179 mg / 1,250 mgPotassium
345 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
7 g / 28 gSugar
26 g / 50 gSaturated Fat
2 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Knead the dough thoroughly on a clean surface until smooth and elastic.
Place the dough in a bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size.
Shape the dough into a round loaf, place it on a baking sheet, and let it proof for an additional 30 minutes.
Bake the bread in a preheated oven at 230°C until golden brown and hollow-sounding when tapped.
Prepare a syrup by boiling sugar, water, and a splash of lemon juice, then pour it over the sliced bread and top with clotted cream.
3
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Italian