Sodium Per Recipe: 17.6 mg
Sodium Per Slice: 1.099 mg
Protein: 2.619 g
Carbohydrate: 15.5 g
Dietary Fiber: .94 g
Total Fat: .262 g
Saturated Fat: .04 g
Monounsaturated Fat: .048 g
Polyunsaturated Fat: .087 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .005 g
Total Omega-6 FA: 0 g
Potassium: 49.6 mg
Sodium: 1.099 mg
Vitamin K: .088 mcg
- 1 1/4 cups distilled or no sodium water, warmed to 105° F to 110° F (trace)
- 1 tablespoon cider vinegar (.15 mg)
- 2 1/4 cups white best for bread machine flour (5.625 mg)
- 1/4 cup whole wheat pastry flour or best for bread whole wheat flour (1.5 mg)
- 1 teaspoon white granulated sugar (.042 mg)
- 1/4 teaspoon a ascorbic acid or 3 vitamin c tablets, scrushed (trace)
- 1 tablespoon vital wheat gluten (2.16 mg)
- 4 1/2 teaspoons Bread Machine yeast (2 packages) (9 mg)
Place water in your bread pan first. Then the flours, followed by the Ever Fresh, Vital Wheat Gluten and sugar.
If baking in the machine, set machine for white bread, medium crust, 2 pound loaf.
If making dough in machine for oven baking, then oil a large clean bowl and when dough is ready, roll it into the bowl. Cover with lightly oil plastic wrap or very light cloth and
allow to rise at room temperature until it's doubled in size. This may take up to two hours or slightly more. (You can also let it rise in a refrigerator overnight.)
Rub 2 to 3 tablespoons flour into soft bread towel (or very light and lint-free dish towel) and set the towel on a baking sheet. When the dough has completed its rising,
press it down and turn it out onto a floured breadboard.
Flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4-inch thick. It will still be soft, so
try to use very little extra flour in handling it. Roll the dough tightly into a cylindrical shape. Flatten this with your hands until it's about 1-inch thick. Roll it
If making a round loaf, tuck both ends of the cylinder under — to meet in the center — pinching tightly to seal them. Roll the dough around the work surface under your hands,
to shape it into a smooth ball about 5 or 6 inches in diameter. Place on lightly floured baking sheet with a lightly floured towel over it and let rise for about an hour in a warm place.
If making a French Bread type loaf, (oblong) roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length.
Set the loaf on the floured baking sheet with the floured towel over it. Put the covered loaf in a warm place to rise for at least 1 hour.
Preheat your oven to 400° F. Or, if you have a steamer bread baker, use that and follow its instructions. Otherwise, have a Pyrex or other type of glass muffin cup
read with about 3 tablespoons of water in it. Place this into the oven on the botton shelf or if there is no burner on the bottom of the oven, on the oven floor.
Smoothly lift the baking sheet with the bread on it and place it into the oven (Italian chefs use tile ovens). Bake for 40 to 50 minutes or until golden brown.
The bread should have a hollow sound when you knock on its crust at the top or on the sides.
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