Franse Tuisgemaakte Brood
1. In a small bowl, mix warm water with active dry yeast and let it sit for 10 minutes.
2. In a large mixing bowl, combine bread flour, sugar, butter, and warm milk. Pour the yeast mixture into the flour mixture and use a spatula to combine until a rough dough forms. Add salt and mix until well incorporated.
3. Transfer the dough to a lightly floured surface and knead briefly to form a rough ball. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm room (+-30C) until it doubles in size, about 1 to 1.5 hours.
3. Once risen, lightly oil your hands and shape the dough into a rectangle. Roll it into a log, pinching the seams to seal. Place the dough in a greased loaf pan, cover, and let it rise again until it reaches just below the top of the pan, about 30 minutes to 1 hour.
4. Now Preheat the Oven to 200°C
5. Bake the bread for 30 to 35 minutes, until golden brown. Remove the bread from the oven and let it cool in the pan for 5 to 10 minutes before transferring it to a wire rack to cool completely. Allow the bread to cool for at least 2 hours before slicing to ensure the best texture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (8732g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3116 | ||
Calories from Fat: 552 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.3g | 82 % | |
Saturated Fat 31.6g | 158 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 123.9mg | 38 % | |
Sodium 7568.3mg | 261 % | |
Potassium 1025.1mg | 27 % | |
Total Carbohydrate 537.4g | 158 % | |
Dietary Fiber 19.3g | 77 % | |
Sugars, other 518g | ||
Protein 92.4g | 132 % | |
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: 3116
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