Parmesan Herb Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,661 cal. | (174 %) | ||
| Protein | 106 g | (108 %) | ||
| Fat | 104 g | (90 %) | ||
| Carbohydrates | 570 g | (380 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 30 g | (100 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 44 μg | (73 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 40.3 mg | (336 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 1,759 μg | (586 %) | ||
| Pantothenic acid | 6.8 mg | (113 %) | ||
| Biotin | 100.4 μg | (223 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2,218 mg | (55 %) | ||
| Calcium | 786 mg | (79 %) | ||
| Magnesium | 231 mg | (77 %) | ||
| Iron | 15.4 mg | (103 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 821 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 750 grams Pastry flour
- 1 cube Yeast 42 g (approximately 1.5 ounces)
- ½ Tbsp sugar
- 5 sprigs thyme
- 4 sprigs rosemary
- 50 grams Parmesan
- olive oil (for greasing the pan)
- 5 Tbsps olive oil
- 1 tsp salt
- 1 tsp baking soda
Preparation steps
Place the flour in a large bowl, make a well in the center and crumble the yeast into the well. Add the sugar and 3-4 tablespoons of lukewarm water and mix. Cover with a kitchen towel and let stand for 20 minutes.
Rinse the herbs, pat dry, remove the leaves and chop finely. Finely grate the parmesan cheese. Grease a loaf pan with olive oil.
Stir the chopped herbs, olive oil, salt, baking soda, parmesan and about 300 ml of lukewarm water into the flour and yeast mixture. Knead until smooth and elastic. Cover and let rise for 1 hour.
Transfer the dough to a floured surface and knead several times. Shape into a loaf and place in the prepared loaf pan. Cover and let rise for 20 minutes.
Preheat the oven to 200°C (approximately 400°F).
Score the top of the loaf several times diagonally, brush with water and bake for 50 minutes, until golden brown.
