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8 Serves
136 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
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ChineseVitamin E
1 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
163 µg / 400 µgCalcium
65 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
157 mg / 1,250 mgPotassium
314 mg / 4,700 mgSodium
740 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic.
Place the dough in a bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 minutes.
Shape the dough into a loaf, place it on a baking sheet, and proof for 30 minutes.
Bake the bread in a preheated oven at 230°C for 30 minutes until golden brown, then cool completely before slicing and assembling the sandwich cake.
7
g22
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American