1 Serve
91 Mins
In a large mixing bowl, combine the all-purpose flour, water, salt, and yeast to form a shaggy dough.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
97 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
526 µg / 400 µgCalcium
207 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
231 mg / 420 mgPhosphorus
179 mg / 1,250 mgPotassium
1163 mg / 4,700 mgSodium
2937 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
6 g / 28 gSugar
24 g / 50 gSaturated Fat
5 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size.
Shape the dough into a loaf, place it in a loaf pan, and allow it to proof for an additional 30 minutes.
Preheat the oven to 230°C and bake the bread until golden brown and hollow-sounding when tapped.
Once the bread has cooled, slice it, spread generously with butter, and layer the Tayto crisps between the slices to assemble the sandwich.
15
g76
g11
g
French
French