Directions:
- Proof the yeast in 3/4 cup warm water and 1/4 cup sugar.
- Add the rest of the ingredients once the yeast is lively. (Depending on the moisture of the batter, I don't always need to add the additional 2 tbs. warm water.) Mix well.
- Turn the batter out on a floured surface and knead thoroughly, about 10 minutes.
- Coat a bowl with oil or butter. Put the dough in the oiled bowl (make sure to coat the top surface of the dough with oil, too) and allow it to rise until it has doubled in bulk.
- Punch the dough down and shape into bread pan. Allow it to rise again. The second rise usually only takes about 1 hour.
- Bake for 25 - 30 minutes in a 350°F oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.68 Kcal (2243 kJ) | ||
| Calories from fat | 209.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.23g | 36% | |
|---|---|---|---|
| Sodium | 1723.95mg | 72% | |
| Potassium | 140.97mg | 3% | |
| Total Carbs | 73.59g | 25% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 7.77g | 31% | |
| Protein | 8.94g | 18% | |
| Iron | 4.4mg | 24% | |
| Calcium | 206.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 338.5 Kcal (1417 kJ) | ||
| Calories from fat | 132.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.68g | 36% | |
|---|---|---|---|
| Sodium | 1089.38mg | 72% | |
| Potassium | 89.08mg | 3% | |
| Total Carbs | 46.5g | 25% | |
| Sugars | 3.1g | 20% | |
| Dietary Fiber | 4.91g | 31% | |
| Protein | 5.65g | 18% | |
| Iron | 2.7mg | 24% | |
| Calcium | 130.6mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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