4 Serves
132 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
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FrenchVitamin K
88 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
132 µg / 400 µgCalcium
93 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
444 mg / 4,700 mgSodium
746 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
24 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 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 in a warm spot for 60 minutes.
Shape the dough into a loaf, place it on a baking sheet, and let it proof for 30 minutes.
Bake the bread in a preheated oven at 230°C for 25 minutes until golden brown.
While the bread cools, dice the fresh tomatoes and toss them with fresh basil and a drizzle of olive oil.
Slice the bread and top each piece with the tomato and basil mixture before serving.
21
g82
g25
g
French
Korean