4 Serves
165 Mins
In a large mixing bowl, combine the all purpose flour, water, salt, and active dry yeast.
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Vitamin E
8 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
124 µg / 400 µgCalcium
106 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
156 mg / 1,250 mgPotassium
456 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 90 minutes.
Shape the dough into a loaf or flat rounds and let it proof for 30 minutes.
Bake the bread in a preheated oven at 230°C for 25 minutes until golden brown.
Slice the bread, top with mortadella and cheese, and toast briefly until the cheese is melted.
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