4 Serves
120 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast.
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Vitamin K
281 µg / 120 µgVitamin B1
1 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 mgVitamin B12
0 µg / 2.4 µgFolate
186 µg / 400 µgCalcium
211 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
152 mg / 1,250 mgPotassium
568 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic.
Place the dough in a bowl, cover, and let it rise in a warm spot until doubled in size.
Shape the dough into a loaf and let it proof for a final rise.
Bake the loaf in a preheated oven until golden brown and hollow-sounding when tapped.
Slice the cooled bread, toast it, and spread with mascarpone cheese topped with sliced fresh strawberries.
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