8 Serves
492 Mins
Combine the all purpose flour, sugar, yeast, and salt in the bowl of a stand mixer equipped with a dough hook.
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FrenchVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
144 µg / 400 µgCalcium
53 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
130 mg / 4,700 mgSodium
635 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
15 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
With the mixer running on low-medium speed, slowly pour in the milk and water. Continue mixing until the ingredients are fully incorporated and the dough pulls cleanly away from the sides of the bowl.
Add the unsalted butter to the dough and continue mixing until it is fully incorporated and the dough is smooth and elastic.
Remove the dough from the mixer, shape it into a smooth ball, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 8 hours to ferment.
22
g37
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g
Egyptian