2 Serves
197 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast. Mix until a shaggy dough forms.
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FrenchVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
152 µg / 400 µgCalcium
120 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
9 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
57 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, and let it rise in a warm spot for 120 minutes until doubled in size.
Shape the dough into a loaf and let it proof for 30 minutes.
Bake the bread in a preheated oven at 230°C for 25-30 minutes until golden brown and hollow-sounding when tapped.
Slice the cooled bread, layer with ham and cheese, and toast in a panini press until the cheese is melted and the bread is crispy.
30
g20
g36
g
French
French