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%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
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


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


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

There are not reviews for this recipe.

Send Recipe By Email

Priest's Bread
Enter multiple addresses on separate lines or separate them with commas.