.jpg&w=3840&q=75)
8 Serves
131 Mins
In a large mixing bowl, combine the bread flour, active dry yeast, salt, and mashed ripe plantains. Gradually add warm water while mixing until a shaggy dough forms.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PalestinianVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
205 µg / 400 µgCalcium
47 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
107 mg / 1,250 mgPotassium
350 mg / 4,700 mgSodium
339 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
66 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 or until doubled in size.
Shape the dough into a loaf and place it into a greased loaf pan. Allow it to proof for 30 minutes.
Preheat the oven to 230°C and bake the loaf for 25 minutes until golden brown and hollow-sounding when tapped.
12
g58
g55
g.jpg&w=3840&q=75)
Chinese
French