Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 216
Calories from Fat 19 (9%)
Amount Per Serving %DIV
Total Fat 2.1g 3%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 0.6mg 0%
Sodium 966.4mg 42%
Potassium 82.2mg 2%
Total Carbohydrate 44.6g 15%
Dietary Fiber 1.6g 6%
Sugars 0g
Protein 5.1g 10%

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Recipe Description
Nothing beats the taste and smell of homemade bread baking in the kitchen. This is a true "from scratch" recipe, you'll want to start early in the day.
Prep time
4 hr 30 min
Cook time
40 min
Ready In
5 hr 10 min


Serves Tool

Serves To:USMetric
2 Teaspoon(t)  active dry yeast
16 Ounce(oz)  lukewarm watert
1 Teaspoon(t)  salt
31 77/100 Gram(g)  plain flour cornmeal, for sprinkling


Combine the yeast and water, stir,and leave for 15 minutes to dissolve. Stir in the salt. Add the flour, 4 ounces at a time. Beat in with a wooden spoon, adding just enough flour to obtain a dough. Alternatively, use an electric mixer. Transfer to a floured surface and knead until smooth and elastic. Shape into a ball, place in a greased bowl, and cover with a plastic bag. Leave to rise in a warm place until doubled in volume, for 2 to 4 hours. Transfer to a lightly floured board, halve the dough and shape into two long loaves. Place on a baking sheet sprinkled with cornmeal, and leave to rise for 5 minutes. Score the tops in several places with a very sharp knife. Brush with water and place in a cold oven. Set a pan of boiling water on the bottom of the oven and set the oven to 400 degrees F. Bake for about 40 minutes. Cool on a rack.

Additional notes

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Bread Loaves
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