8 Serves
137 Mins
8 g
68 g
3 g
In a large mixing bowl, combine the strong white bread flour, salt, and active dry yeast. Gradually add warm water while stirring to form a shaggy dough.
Ingredients, vitamins, and health benefits
Strong White Flour
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JapaneseVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
83 µg / 400 µgCalcium
44 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
109 mg / 1,250 mgPotassium
220 mg / 4,700 mgSodium
486 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes until the dough becomes smooth and elastic.
Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 minutes until doubled in size.
Shape the dough into a round loaf and place it on a baking sheet to proof for 30 minutes.
Preheat the oven to 230°C and bake the loaf for 30 minutes until golden brown and hollow-sounding when tapped.
Salt
Active dry yeast
Warm water
Dough
Vitamin A
140 µg / 900 µgVitamin C
24 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
83 µg / 400 µgCalcium
44 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
109 mg / 1,250 mgPotassium
220 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18
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Swiss
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g