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Ingredientes
- 3 c. Unbleached, all-purpose Flour
- 1 pkt Dry yeast
- 1 1/2 tsp Salt
- 1 tsp Cumin seed, grnd
- 1 c. Plus 3 ounce. lukewarm water
Direcciones
- 1) Place the flour, yeast, salt, and grnd cumin in a large mixing bowl. Blend well. Add in the water and mix the dough for 2-3 min, till all the water is absorbed and proportionately distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few min more, or possibly add in a little more water and mix again.
- 2. Let the dough rest 5 min. Now sprinkle 1 or possibly 2 tbsps. flour over the dough and knead, either in the bowl or possibly on a lightly floured surface for 5-10 min, till the dough is smooth and elastic and only slightly sticky. Add in more flour if needed (e.g. in humid weather). Let the dough rest for 2 min more.
- 3. The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or possibly large plate, and let rise at room temperature for at least 3 hrs; the dough should almost triple in size.
- 4. Flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl. Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover with a towel and let rise 1 hr., till nicely risen.
- 5. Bake in a preheated 400 degree oven for 35 min, till browned on top; the bottom of the bread should sound hollow when tapped with the finger. Let the bread cold, then serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 630g | |
| Calories 1394 | |
| Calories from Fat 37 | 3% |
| Total Fat 4.46g | 6% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3512mg | 146% |
| Potassium 580mg | 17% |
| Total Carbs 289.77g | 77% |
| Dietary Fiber 11.8g | 39% |
| Sugars 1.06g | 1% |
| Protein 41.79g | 67% |
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