Prosphora
Ingredients
Directions
Make the dough
Dilute yeast in water. Add salt, then half of flour and stir. Mix the remainder of flour by hand until dough is firm.
Knead until dough is smooth. Divide dough (unless you want a large loaf) and put in a covered bowl. Let rise until dough has almost doubled in size.
Shape and bake
Sprinkle a light layer of flour on a cookie sheet (unless you use silicone mats) and put dough on the cookie sheet. If making two loaves, put each on a separate cookie sheet. Take a brush and spread some flour over the dough.
Bake in a 400°F oven for approximately 30 minutes or until done.
Wrap in a cloth while cooling to keep the crust soft.
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
- Yeast
- Ferments the dough, producing gas that makes the loaf rise.
- Flour
- Forms the gluten structure that traps gas and gives the bread its crumb.
- Water
- Hydrates the flour so gluten can develop and dissolves the yeast.
- Salt
- Strengthens gluten and controls yeast activity for better flavor and texture.
The step that matters
Let the dough rise until almost doubled. Yeast needs time to produce enough gas to lighten the dough. Rising too short leaves a dense loaf, while letting it over-proof can weaken the structure and collapse the loaf.
“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.
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