Preparation
1 Dissolve the dry yeast in warm water and stir until dissolved.
2 Mix in 120 grams of flour until smooth. Gather the dough, cover, and let it rest for 15 minutes.
3 Add 400 ml of warm water, mix well, then gradually add 720 grams of flour and salt. Knead for 3-4 minutes until a soft, slightly non-sticky dough forms.
4 Cover the dough and let it ferment until it doubles in size.
5 Remove air, gather, and divide into two parts. Roll each into a ball and let rest for 10 minutes.
6 Lightly Flour the surface lightly, expand the dough with your fingers, then roll it inward.
7 Repeat with the second dough.
8 Arrange the dough on a baking tray, cover, and leave for 20 minutes.
9 Brush with a mixture of egg yolk and milk, then bake at 200°C (392°F) until golden brown, about 25-30 minutes.
Serving Suggestions
Serve warm with butter or your favorite spread.
Great alongside soups, salads, or as a sandwich base.
Cooking Tips
Ensure the water is warm, not hot, to activate the yeast.
Avoid over-kneading the dough to keep it soft and light.
If the dough is too sticky, add a little more flour as needed.
Nutritional Benefits
Provides a good source of carbohydrates for energy.
Homemade bread can be lower in preservatives compared to store-bought options.
Dietary Information
This bread recipe contains gluten due to the flour.
Suitable for vegetarians.
Nutritional Facts (per serving)
Calories: 150
Total Fat: 1.5g
Saturated Fat: 0.5g
Cholesterol: 20mg
Sodium: 300mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 1g
Protein: 4g
Storage
Store in an at room temperature for up to 3 days.
For longer storage, freeze in a resealable bag for up to 3 months.
Thaw at room temperature or warm in the oven before serving.
Enjoy!
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