Argentine Bread
Ingredients
Directions
Prepare the dough
Dissolve the yeast in the water at a room temperature of 80°F.
Add the flour.
Knead for 10 minutes until the mix is thick and sticky.
Rise and shape
Let the mix rise for 1 hour and 45 minutes.
Work the mix with your fingers, push it down.
Let it rise for another 45 minutes.
Form rolls of bread, slice a hole along the top.
Bake
Cook at 450-480°F for 20 minutes or until ready.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the bread as its proteins develop into gluten when kneaded.
- Water
- Hydrates the flour so the gluten can form and the yeast can become active.
- Dry yeast
- Produces carbon dioxide gas that makes the dough rise and become airy.
The step that matters
Knead for 10 minutes until thick and sticky. Kneading develops the gluten network that traps the gas yeast produces. Under-kneaded dough rises poorly and bakes up dense, so the full kneading time matters.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.