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4 Serves
169 Mins
In a large mixing bowl, combine flour, water, salt, and yeast to form a shaggy dough.
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FrenchVitamin K
24 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
183 µg / 400 µgCalcium
182 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
143 mg / 420 mgPhosphorus
195 mg / 1,250 mgPotassium
1041 mg / 4,700 mgSodium
1802 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
3 g / 28 gSugar
17 g / 50 gSaturated Fat
7 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic.
Place the dough in a bowl, cover, and let it rise for 90 minutes until doubled in size.
Shape the dough into a loaf, place it in a loaf pan, and proof for 30 minutes.
Bake the sourdough bread in a preheated oven at 230°C for 30 minutes until golden brown, then cool completely.
Slice the cooled sourdough bread and dip each slice into a whisked mixture of eggs and milk.
Cook the soaked bread slices in a hot, buttered skillet over medium heat until golden brown on both sides.
3
g17
g10
g
French
French