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Homemade Mat Shaped Bread Recipe
|Bread flour||200 Gram|
|Active dry yeast||4 Gram|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Whole egg||1 , divided, beaten|
|Butter||20 Gram, melted|
Calories 513 Calories from Fat 108
% Daily Value*
Total Fat 12 g19%
Saturated Fat 6.2 g30.8%
Trans Fat 0 g
Cholesterol 127.2 mg
Sodium 523.6 mg21.8%
Total Carbohydrates 83 g27.8%
Dietary Fiber 2.8 g11.3%
Sugars 10.5 g
Protein 16 g31.9%
Vitamin A 7.5% Vitamin C 0.01%
Calcium 3.2% Iron 9.4%
*Based on a 2000 Calorie diet
In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and combine. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make a round ball and allow to rise for 10 minutes longer.
Now take the ball and roll out with a rolling pin until you get a large square that is about 1/8-inch thick.
Cut the dough into strips – 1/2 inch width. Split the dough strips into two piles so you know how many to use for each loaf.
Weave your lattice design on a greased and floured baking tray. You are shooting for a mat size of 8 x 8 inches. Trim any excess dough. See picture.
Place the last four 1/2 inch width long strips around the edge of the dough mat. Place the mat dough in a draft free place and allow to rise for 35 minutes.
Next brush the remaining beaten egg over the mats.
Bake at 200 C for 20 minutes or until golden brown. I’ve done in the photo above.
Serve with butter , jam or your favourite.
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