Recipe courtesy of Rocco DiSpirito
My Mother's Bread
Getting reviews...
- Total: 2 hr 20 min
- Prep: 10 min
- Inactive: 40 min
- Cook: 1 hr 30 min
- Yield: about 3 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 460
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 347 mg
- Total: 2 hr 20 min
- Prep: 10 min
- Inactive: 40 min
- Cook: 1 hr 30 min
- Yield: about 3 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 460
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 347 mg
Ingredients
Directions
- Stir the yeast into the warm water and let stand until creamy and foamy, about 10 minutes. Add the yeast mixture to the flour and mix well. Add in the salt. Add as much water as needed, until dough comes together and is smooth. Move to a lightly oiled bowl. Cover with towel and let rise in a warm spot until double in size, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Butter and flour 3 bread pans. Remove risen dough from bowl and punch down. Divide dough and put into prepared pans.
- Bake bread for 45 minutes, until it is blond in color. Lower the oven temperature to 275 degrees F and continue baking for another 45 minutes, or until nicely browned.
