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4 Serves
171 Mins
In a large mixing bowl, combine the bread flour, salt, and yeast. Gradually add water while mixing until a shaggy dough forms.
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Vitamin K
3 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
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
391 µg / 400 µgCalcium
62 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
270 mg / 4,700 mgSodium
675 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
89 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
130 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 90 minutes until doubled in size.
Shape the dough into a round loaf, place on a baking sheet, and proof for 30 minutes.
Bake the bread in a preheated oven at 230°C for 25-30 minutes until golden brown and hollow-sounding when tapped.
Once cooled, tear the bread into bite-sized pieces. Heat a skillet over medium heat, add the bread pieces, and crack the eggs directly over them, stirring until the eggs are cooked through.
4
g45
g9
g
Indian