.jpg)
4 Serves
193 Mins
13 g
94 g
1 g
In a large mixing bowl, combine the all-purpose flour, water, salt, and yeast. Stir until a shaggy dough forms.
Ingredients, vitamins, and health benefits
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
283 µg / 400 µgCalcium
29 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
164 mg / 4,700 mgSodium
629 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
91 gAlcohol
0 g
Turn the dough onto a clean 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 to 120 minutes until doubled in size.
Shape the dough into a loaf and place it on a baking sheet to proof for an additional 30 minutes.
Preheat the oven to 230°C and bake the loaf for 25-30 minutes until golden brown and hollow-sounding when tapped.
Water
Salt
Yeast
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
283 µg / 400 µgCalcium
29 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
164 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26
g50
g52
g.jpg)
French
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgAlcohol
0 g