Bread with Bay Leaves
(Percentage of daily recommendation)
| Calorie | 3,421 cal. | (163 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 591 g | (394 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 27.4 g | (91 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 16.5 mg | (138 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 34.9 mg | (291 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 1,017 μg | (339 %) | ||
| Pantothenic acid | 6.3 mg | (105 %) | ||
| Biotin | 87.2 μg | (194 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 2,569 mg | (64 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 211 mg | (70 %) | ||
| Iron | 12.9 mg | (86 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 590 mg | |||
| Cholesterol | 437 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 750 grams Pastry flour
- ½ cube Yeast
- 1 tsp sugar
- 350 milliliters lukewarm water
- 200 grams Boiled potato
- 2 eggs
- 1 tsp salt
- 5 Tbsps Corn oil
- 1 egg white
- 30 bay leaves
Preparation steps
Put the flour in a bowl, sift, and make a well in the middle. Dissolve the yeast with sugar in water, pour into the well, sprinkle with a little flour from the edges, cover and let rise for 15 minutes. Peel the potato, press through a ricer with the salt, and add to the flour. Add the beaten eggs and the oil to the flour, and knead well to a smooth dough. Cover and let rise for 1 hour in a warm place.
Knead the dough on a floured surface and shape into a ball. Let rise for another 45 minutes. Transfer the dough into a greased baking tin. Make deep notches into the dough with the knife. Insert the bay leaves into the notches. Brush the dough with the beaten egg white, cover, and let rise again for 20 minutes. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until brown, about 40 minutes.