4 Serves
133 Mins
17 g
99 g
15 g
In a large mixing bowl, combine the all-purpose flour, warm water, salt, and active dry yeast. Mix until a shaggy dough forms.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
296 µg / 400 µgCalcium
114 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
450 mg / 4,700 mgSodium
764 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
93 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 60 minutes until doubled in size.
Shape the dough into a loaf or rounds and let it proof on a baking sheet for 30 minutes.
Bake the bread in a preheated oven at 230°C for 28 minutes until golden brown and hollow-sounding when tapped.
Once cooled, slice the bread and spread with a mixture of cream cheese and harissa paste.
Warm water
Salt
Active dry yeast
Olive Oil
Cream Cheese
Harissa Paste
Vitamin A
363 µg / 900 µgVitamin C
48 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
296 µg / 400 µgCalcium
114 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
450 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
7
g11
g1
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
45 µg / 55 µgAlcohol
0 g