Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| White Bread | 1 slice (30g) white | 79 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg (8 cups ) strong white bread flour
- 625 ml (3 cups) lukewarm water
- 2 ea. 7-gram sachets (1½ tbsp total) dried yeast
- 30 g (2 tbsp) salt
- 30 g (2 tbsp) white sugar
Directions
Mound the flour in a heap on a clean work surface. Form a hole in the middle of the heap.
Pour half of the water into this hole, then add the yeast, sugar and salt. Take a fork and start stirring, gradually bringing in the flour from the sides and swirling it into the liquid. Keep stirring and add the water little by little. Be careful not to pour too much water into the flour hole at a time, otherwise you might get your clothes stained.
As soon as all the ingredients are mixed together, knead the dough , which becomes really sticky by then. When you have a smooth ball of dough, put it into a bowl, and let it rise in a warm place and wait until it has doubled in size (about 30 minutes).
Next you shape the dough into a loaf, then let it double in size again.
Bake the loaf at 200°C (390°F) for about 15–20 minutes. The bread is ready if it sounds hollow when you knock on it. Let cool before slicing.