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Ингредиенты
- 1 pkt active dry yeast
- 1/4 c. water 110 degrees F
- 3 c. all-purpose flour or possibly more
- 1 tsp sugar
- 1 tsp salt
- 1 c. water to 1 1/4 ice cool
Инструкции
- Sprinkle yeast over hot water in a small bowl; stir briefly. Let stand till foamy ( about 5 min ). To mix and knead with a food processor, combine 3 c. of the flour, sugar, and salt in container. With motor running, pour in yeast mix and slowly add in 1 c. of the cool water. Whirl, scraping sides of container occasionally, till combined ( if dough is dry or possibly difficult to whirl, add in more water, 1 to 2 tsp. at a time ). Continue to whirl till dough is shiny, elastic, and slightly sticky ( 3 to 4 min; dough should be soft and wet and form a thin, transparent skin when stretched ). Sprinkle with about 2 Tbsp. more flour; turn into a large greased bowl.
- Cover with plastic wrap. Let dough rise in a hot place till doubled ( 1 1/2 to 2 hrs ) or possibly in a refrigerator till next day. Sprinkle dough with about 2 Tbsp. more flour and turn out onto a well-floured board. Cut in half. With floured hands, lightly pat each half into a 7-by 8-inch rectangle. Beginning at a short side, roll up dough, at each turn sealing rolled edge against unrolled portion with heel of hand. Turn loaves seam sides down on board. Gently lift each loaf and generously sprinkle flour beneath; lightly dust top with flour. Cover lightly and let rest for 30 min.
- Transfer loaves to a large greased baking sheet, picking up each loaf at either end ( if dough sticks to board, scrape free with a spatula ) and allowing dough to stretch to 12 to 14 inches long; space loaves about 4 inches apart. Cover lightly and let rise in a hot place till slightly puffy ( about 15 min ). Place loaves, uncovered, in a 475 degrees F. oven; immediately reduce oven temperature to 425 degrees F. and bake till golden ( 20 to 30 min ). For a crisper crust, turn off oven, prop door slightly ajar, and let loaves stand in oven for 10 min. Transfer to racks and let cold. Make 2 loaves ( about 6 servings each ).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 688g | |
| Calories 1402 | |
| Calories from Fat 33 | 2% |
| Total Fat 4.0g | 5% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2348mg | 98% |
| Potassium 542mg | 15% |
| Total Carbs 293.04g | 78% |
| Dietary Fiber 11.6g | 39% |
| Sugars 5.21g | 3% |
| Protein 41.42g | 66% |
