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Ingredientes
- 1 c. ,Water, lukewarm
- 1/2 tsp Salt
- 1 pkt Yeast, dry
- 1 Tbsp. Shortening
- 3 1/2 c. Flour, sifted
- 1 Tbsp. Sugar
Direcciones
- Combine in a small bowl the water, salt, yeast, and sugar. Add in the shortening and let proof. Sift the flour into a large bowl. Make a well in the center and gradually add in liquid, stirring constantly. Stir with a wooden spoon till the dough starts to leave the sides of the bowl. Turn out and knead for 10 min. Place the dough in a lightly greased bowl and cover with a clean tea towel and let rise about 1 1/2 hrs. Punch dough down and let rise again for 30 to 45 min. Punch down and let rest for 10 min. Turn the dough onto a floured board and roll into a 15" x 10" oblong. Roll up tightly toward you, beginning with the wide side. With a hand on each end, roll the loaf back and forth to taper the ends and lengthen the loaf. Place diagonally on a greased and cornmeal- sprinkled cookie sheet. Slash at 2" intervals and let rise uncovered for about 1 1/2 hrs. Place in a 425 F oven. For the first 15 min, spray with a fine mist of water every four min. Reduce heat to 350 F and bake 20 min longer. The loaf should be golden and slide off the sheet easily.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 709g | |
| Calories 1775 | |
| Calories from Fat 152 | 9% |
| Total Fat 17.41g | 22% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 4.28g | |
| Cholesterol 0mg | 0% |
| Sodium 1184mg | 49% |
| Potassium 609mg | 17% |
| Total Carbs 349.13g | 93% |
| Dietary Fiber 13.3g | 44% |
| Sugars 13.77g | 9% |
| Protein 47.87g | 77% |
