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8 Serves
166 Mins
In a large mixing bowl, combine the bread flour, salt, and yeast. Gradually add the water and mix until a shaggy dough forms.
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ItalianVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
140 µg / 400 µgCalcium
17 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
146 mg / 4,700 mgSodium
292 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Turn the dough onto a clean surface and knead for 10 minutes until smooth and elastic. Incorporate the raisins during the final minutes of kneading.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 60 to 90 minutes until doubled in size.
Punch down the dough, shape it into an oval loaf, and place it on a baking sheet. Cover and proof for 30 minutes.
Preheat your oven to 230°C and bake the loaf for 25 to 30 minutes until golden brown and hollow-sounding when tapped.
14
g70
g45
g
