In a large bowl dissolve yeast in the water, add the sugar and let sit 5 min until it starts to foam. Add the rest of the ingredients and stir into a shaggy mass. Scrape onto a lightly floured board or stone, and kneed 8 to 10 min., adding more flour as needed to get a smooth, elastic dough. Transfer to a lightly oiled bowl and turn to coat. Cover with plastic. Let it sit at room temperature to double, 45 min to 1 hr. Punch, re-shape and rise again to double, 30 to 45 min.
To bake: 400 degrees, 30 to 40 min. The bread should be deeply golden, and sound hollow by tapping on the bottom.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 173 | ||
Calories from Fat: 8 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.9mg | 0 % | |
Potassium 71.9mg | 2 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 34.5g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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