Nutritional Info

Nutrition Facts

Serving Size 1 (96g)

Calories 185
Calories from Fat 21 (11%)
Amount Per Serving %DIV
Total Fat 2.3g 4%
Saturated Fat 1.3g 7%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 7.5mg 2%
Sodium 2.8mg 0%
Potassium 195.4mg 4%
Total Carbohydrate 33g 11%
Dietary Fiber 1.3g 5%
Sugars 2.6g
Protein 6.9g 14%

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Recipe Description
This make ahead Italian-style bread is wonderful served with all kinds of soups, stews, or pasta dishes.
Prep time
3 hr 20 min
Cook time
30 min
Ready In
3 hr 50 min

Ingredients

Serves Tool

Serves To:USMetric
5 Teaspoon(t)  active dry yeast
1 3/4 Cup(c)  warm low sodium water, 100° to 110° f
2 1/4 Cup(c)  unbleached bread flour
1/4 Cup(c)  whole wheat flour
1 Teaspoon(t)  vital wheat gluten

Preparation

In a large bowl dissolve the yeast in the water. Once it's dissolved, mix in the flours and stir to make a soft dough. Knead 10 minutes by hand, or 4 to 5 minutes with a dough hook. Clean and oil the bowl and set the dough back into it. Cover tightly with plastic wrap and let rise in a warm place, until double in bulk, about two hours. You can press dough down and get a second rise, if you like. (Never "punch" dough down.) When dough has risen, roll out onto a lightly floured bread board and flatten it into an oblong, about 8 inches wide and 10 inches long. It will be about a 1/4 inch thick. Dough will be soft, so try to use a minimum of extra flour while working it. Beginning at the long end, roll the dough up into a log, press down to 1 inch thick, and then roll up again. This will activate the gluten in the bread. Tuck both ends of the log under and pinch shut. Roll on the bread board or in your hands until you have a circular shape (about 10 to 12 inches in diameter). Place the dough on a flour dusted baking sheet. Cover with a light flour dusted cloth and let rise for another hour in a warm place. Bake in 350 degree F oven for 30 minutes, or until golden brown. Cool on rack.

Additional notes

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