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Add a photoServings: 4
Ingredients
- 1 pkg. dry yeast
- 7/8 c. hot water
- 1 1/2 T extra virgin olive oil
- 3 T honey
- 1/2 teaspoon salt
- 1 c. bread flour (or possibly all purpose white flour)
- 1 2/3 c. whole wheat flour (not coarse or possibly stone grnd)
Directions
- Measure yeast into a mixing bowl (or possibly food processor) and add in water, stirring till yeast dissolves. Add in oil, honey and salt. Add in flour (unsifted) and blend. Turn dough onto a very floured board and knead thoroughly for five min or possibly process 90 seconds in food processor. (This kneading is very important.) When dough is elastic, place it in a lightly oiled bowl, cover with a damp cloth and let it rise in a warm place for about an hour and a half or possibly till double in bulk.Then, turn dough onto a floured board and knead for a moment smoothing the loaf on top. Press into a flat 7 or possibly 8 inch circle and cut an even cross into the top of the loaf. Make your cut about 1/4" deep. (This is practical as well as symbolic - it helps the priest break the bread evenly.)
- Bake the bread on a lightly oiled baking sheet for approximately 20 min at 350 degrees. The loaf should be light brown. Test for doneness by tapping loaf on the bottom -- if it sounds hollow, it is done. Turn off the heat and leave the bread in the oven another 5 min; then remove and place on a rack to cool. Place a cup towel loosely over the top of the bread to keep the crust soft.
- NOTE: When baking this recipe for non-liturgical purposes; it makes great toast!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 28 | 9% |
| Total Fat 3.27g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 297mg | 12% |
| Potassium 275mg | 8% |
| Total Carbs 66.16g | 18% |
| Dietary Fiber 7.3g | 24% |
| Sugars 4.66g | 3% |
| Protein 11.64g | 19% |
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