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The easiest (non-machine) white bread in the world

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)82.9433
Energy (kCal)2467.3
Carbohydrates (g)494.7105
Total fats (g)11.3484
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Measure out your flour& put it in the oven on it's lowest setting for 10 minutes Put the sugar in a measuring jug& pour in the water to the 15fl oz mark (you may need a little more or less water- just use your instinct! With this dough, it's better to have it too wet than too dry) Sieve the flour into a Large bowl& add the salt& yeast. | 2. Make a well in the centre& pour in the sugar/water mixture a bit at a time. | 3. First bring the mixture together with a wooden spoon& when it starts to form a dough use your hands Remove the dough to a floured work surface& knead for 3 minutes. | 4. Return it to the bowl& leave to rise at room temp for 2 hours. | 5. Remove from the bowl to your floured work surface& knead for a further 3 minutes. | 6. Shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins). | 7. Leave to rise in the tin for 1 hour. | 8. Bake at 230 degrees (Celsius) for 30 minutess. | 9. Turn the bread out of it's tin& return to the oven, upside down, for 5 minutes to make the base& sides lovely& crusty. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bread flour 24 ounces 2456.2 493.4853 81.5105 11.2944
    yeast 1 teaspoon dried 11.1 1.2252 1.4328 0.054000000000000006
    salt 1 teaspoon - - - -
    caster sugar 1 teaspoon - - - -
    water 15 fluid - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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