.jpg&w=3840&q=75)
8 Serves
195 Mins
In a large mixing bowl, combine the bread flour, salt, and yeast. Gradually add warm water while mixing until a shaggy dough forms.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IrishVitamin K
1 µg / 120 µgVitamin 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
156 µg / 400 µgCalcium
43 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
205 mg / 4,700 mgSodium
338 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 120 minutes until doubled in size.
Shape the dough into desired rounds and place them on a baking sheet to proof for an additional 30 minutes.
Preheat your oven to 230°C and bake the shaped dough for 25-30 minutes until the crust is golden brown and sounds hollow when tapped.
10
g56
g1
g
Spanish.jpg&w=3840&q=75)
Russian