.jpg&w=3840&q=75)
4 Serves
137 Mins
In a large mixing bowl, combine the flour, salt, and yeast. Gradually add warm water while mixing to form a shaggy dough.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
385 µg / 400 µgCalcium
92 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
215 mg / 1,250 mgPotassium
460 mg / 4,700 mgSodium
676 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
7 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
115 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 place for 60 minutes or until doubled in size.
Shape the dough into a round loaf and place it on a baking sheet. Let it proof for another 30 minutes.
Preheat your oven to 230°C and bake the bread for 25 to 30 minutes until golden brown and hollow-sounding when tapped.
4
g45
g9
g
Indian