Directions:
- Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
- Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leaves from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
- Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
- Roll each dough out and roll up and place in a 13x33x12 cm loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1013.02 Kcal (4241 kJ) | ||
| Calories from fat | 201.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.43g | 35% | |
|---|---|---|---|
| Cholesterol | 105.74mg | 35% | |
| Sodium | 128.58mg | 5% | |
| Potassium | 591.93mg | 13% | |
| Total Carbs | 171.1g | 57% | |
| Sugars | 29.84g | 119% | |
| Dietary Fiber | 4.44g | 18% | |
| Protein | 31.59g | 63% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 8.3mg | 46% | |
| Calcium | 316.9mg | 32% | |
| Amount Per 100 g | |||
| Calories | 242.87 Kcal (1017 kJ) | ||
| Calories from fat | 48.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 35% | |
|---|---|---|---|
| Cholesterol | 25.35mg | 35% | |
| Sodium | 30.83mg | 5% | |
| Potassium | 141.91mg | 13% | |
| Total Carbs | 41.02g | 57% | |
| Sugars | 7.16g | 119% | |
| Dietary Fiber | 1.07g | 18% | |
| Protein | 7.57g | 63% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 2mg | 46% | |
| Calcium | 76mg | 32% | |
* 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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