• 30servings
  • 65minutes
  • 94calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B12
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 750g (1 2/3 lb) plain flour

  2. 20g (2/3 oz) dried active baking yeast

  3. 1 1/2 teaspoons salt

  4. 450ml (16 fl oz) warm water (45 C)

  5. 1 tablespoon polenta

  6. 1 egg white

  7. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine 1/3 of the flour, yeast and salt. Stir in warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

  2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

  3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

  4. Grease a large baking tray. Sprinkle with polenta. Place loaves, seam side down, on the prepared baking tray. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a clean damp tea towel. Let rise until nearly doubled, 35 to 40 minutes.

  5. With a very sharp knife, make 3 or 4 diagonal slits across top of each loaf. Bake in a preheated 190 C / Gas mark 5 oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with aluminium foil to prevent over browning. Remove from baking tray, and cool on a wire rack.


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