Nutritional Info

Nutrition Facts

Serving Size 1 (49g)

Calories 126
Calories from Fat 15 (12%)
Amount Per Serving %DIV
Total Fat 1.7g 3%
Saturated Fat 0.9g 5%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 9mg 3%
Sodium 11mg 0%
Potassium 95.5mg 2%
Total Carbohydrate 22.5g 8%
Dietary Fiber 1.1g 4%
Sugars 0.6g
Protein 3.9g 8%

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Recipe Description
White yeast bread became known as 'priest's bread' in many parts of the country, as it was associated with special Sunday occasions.
Prep time
1 hr 50 min
Cook time
35 min
Ready In
2 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
3/4 Ounce(oz)  fresh yeast
2 Cup(c)  water, or more as needed
2 Tablespoon(T)  butter
2 Teaspoon(t)  salt
1 Tablespoon(T)  sugar
5 Cup(c)  bread flour

Preparation

Mix the yeast with 1/2 cup lukewarm water until dissolved. Put the butter, salt and sugar into a bowl with 1 1/2 cup of very hot water. Stir until the sugar and salt are dissolved and the butter has melted. Add 1/2 cup of cold water. By now, the liquid should be lukewarm, so combine it with the yeast. Sieve the flour into a bowl. Make a well in the center and pour in most of the lukewarm liquid. Mix to a loose dough, adding the remainder of the liquid, or more flour or liquid, if necessary. Turn the dough on to a floured board, cover and leave to relax for about 5 minutes. Then knead for about 10 minutes or until smooth and springy (if you use a food mixer with a dough hook, 5 minutes is usually long enough). Put the dough somewhere warm and moist to rise, in a pottery bowl sealed with plastic wrap. When the dough has doubled in size, knead it again for about 4 or 5 minutes until all the air had been forced out. Leave it to relax again for 10 minutes, shape into loaves and put into two well greased bread tins. Cover with a tea towel and allow to rise again in a warm place for about 20 minutes. The loaves are ready for baking when they have doubled in size and a small dent remains in the dough if pressed lightly with a finger. Brush with warm water and dredge lightly with white flour. Bake in a preheated hot oven at 450° F for 30 to 35 minutes. The bread should be crusty and sound hollow when tapped. Cool on a wire rack.

Additional notes

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Priest's Bread
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