Homemade Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 99.4
- Total Fat: 1.1 g
- Cholesterol: 11.6 mg
- Sodium: 22.7 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 0.8 g
- Protein: 2.8 g
View full nutritional breakdown of Homemade Bread calories by ingredient
Introduction
You can reduce the sugar and yeast to reduce the calories a little more if desired. Sugar can be reduced to 1 TBSP and yeast to 2.25 Teaspoons. This bread will last wrapped tightly for 2 to 3 days on the counter, a week in the fridge and up to 30 days in the freezer, provided it is wrapped well. You can reduce the sugar and yeast to reduce the calories a little more if desired. Sugar can be reduced to 1 TBSP and yeast to 2.25 Teaspoons. This bread will last wrapped tightly for 2 to 3 days on the counter, a week in the fridge and up to 30 days in the freezer, provided it is wrapped well.Number of Servings: 16
Ingredients
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4 tsp Yeast, Red Str Active Dry Yeast (by PLEASANTDREAMS6)
.13 cup Granulated Sugar
1.25 cup (8 fl oz) Water, tap
1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
3.25 cup Flour - Gold medal all purpose flour
1 large Egg, fresh, whole, raw
1 tbsp Olive Oil
Directions
In measuring cup add the 100 degree water, sugar and yeast, mix well, set aside to activate yeast.
In large mixing bowl, add flour and salt, stir to mix. Make a well in the flour, add the egg and olive oil. Once you see that the yeast has activated, add to other ingredients.
Stir with a fork until ingredients are mixed together, dough will be sticky.
Using oiled hands, pour dough out onto lightly floured surface, sprinkle with dusting of flour and kneed lightly. Kneed the dough until it is smooth, but will still be slightly sticky. The more you kneed the firmer the bread will be. Dust the bottom of the bowl with flour, place dough back into bowl and dust the top of the dough with flour. Cover with a towel and let rise until doubled, about an hour depending on the temp of your room.
Once dough has risen, pour out onto lightly floured surface, dust with flour and kneed a few times and shape into loaf. Place into greased 9x5 bread pan. Cover, let rise about 20 minutes.
Bake at 350 for about 20-30 minutes until golden brown. Remove from pan immediately after removing from oven. Allow to cool completely on wire rack, this will complete the cooking process. Slice into about 16 slices.
Serving Size: 16 1 slice servings
Number of Servings: 16
Recipe submitted by SparkPeople user KEILMAN11.
In large mixing bowl, add flour and salt, stir to mix. Make a well in the flour, add the egg and olive oil. Once you see that the yeast has activated, add to other ingredients.
Stir with a fork until ingredients are mixed together, dough will be sticky.
Using oiled hands, pour dough out onto lightly floured surface, sprinkle with dusting of flour and kneed lightly. Kneed the dough until it is smooth, but will still be slightly sticky. The more you kneed the firmer the bread will be. Dust the bottom of the bowl with flour, place dough back into bowl and dust the top of the dough with flour. Cover with a towel and let rise until doubled, about an hour depending on the temp of your room.
Once dough has risen, pour out onto lightly floured surface, dust with flour and kneed a few times and shape into loaf. Place into greased 9x5 bread pan. Cover, let rise about 20 minutes.
Bake at 350 for about 20-30 minutes until golden brown. Remove from pan immediately after removing from oven. Allow to cool completely on wire rack, this will complete the cooking process. Slice into about 16 slices.
Serving Size: 16 1 slice servings
Number of Servings: 16
Recipe submitted by SparkPeople user KEILMAN11.