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Roman Meal Homemade Bread Recipe
|Cereal||480 Milliliter (2 Cup Roman Meal)|
|Non fat dry milk||160 Milliliter (2/3 Cup)|
|Salt||15 Milliliter (1 Tablespoon)|
|Active dry yeast||2 Tablespoon (1 Package)|
|All purpose flour||1 28571⁄100000 Liter (5 1/2 Cup)|
|Honey||80 Milliliter (1/3 Cup)|
|Vegetable oil||60 Milliliter (1/4 Cup)|
|Molasses||15 Milliliter (1 Tablespoon)|
|Warm water||590 Milliliter (2 1/2 Cup At 115-120°F[46-49°C])|
Serving size: Complete recipe
Calories 7964 Calories from Fat 648
% Daily Value*
Total Fat 94 g144.3%
Saturated Fat 10 g49.9%
Trans Fat 0 g
Cholesterol 36.6 mg
Sodium 8667.6 mg361.1%
Total Carbohydrates 1560 g520.2%
Dietary Fiber 56.4 g225.7%
Sugars 272.7 g
Protein 230 g460.1%
Vitamin A 228.6% Vitamin C 394%
Calcium 210.1% Iron 1042.4%
*Based on a 2000 Calorie diet
Add honey, oil, molasses and water.
Stir to mix; beat 60 strokes.
Blend in remaining 2 1/2 cups flour.
On lightly floured board, knead dough until it feels springy, about 5 minutes, adding just enough flour to hands and board to prevent sticking.
Grease bowl; return dough to bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch down and turn dough over.
Cover and let rise 30 minutes.
Form into 2 loaves and place in well greased 9x5x3-inch loaf pans.
Grease tops of loaves; cover and let: rise until doubled, about 45 minutes.
Bake at 400°F (205°C) for about 40 minutes.
Bread is done when it sounds hollow when tapped.
Remove from pans and cool on racks.