Sun-dried Tomato Loaf
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
5427
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,427 cal. | (258 %) | ||
| Protein | 158 g | (161 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 1,059 g | (706 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 49.6 g | (165 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 40.7 μg | (68 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 49.5 mg | (413 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 1,316 μg | (439 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 96.2 μg | (214 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 3,612 mg | (90 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 298 mg | (99 %) | ||
| Iron | 14.7 mg | (98 %) | ||
| Iodine | 111 μg | (56 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 947 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 6 cups white Bread flour (plus extra for dusting)
- 2 tsps salt
- 1 oz Yeast
- 1 ½ cups warm water
- 0.333 cup olive oil
- 6 ozs sun-dried tomatoes (in oil)
Preparation steps
1.
Put the flour and salt into a mixing bowl.
2.
Put the yeast in a jut and add half the water. Stir until blended.
3.
Add the yeast mixture, remaining water and oil to the flour and mix to a soft dough.
4.
Turn out onto a lightly floured surface and knead for about 10 minutes until smooth. Put into a lightly oiled bowl, cover with oiled cling film and leave in a warm place for about 1 hour, until doubled in size.
5.
Turn out onto a lightly floured surface and punch down the dough.
6.
Roll out into a large round and sprinkle the tomatoes evenly over the top. Bring up the sides of the dough and knead gently. Shape into a round and place on a baking tray lined with non-stick baking paper. Cover with lightly oiled cling film and leave in a warm place to rise for about 45 minutes, until almost doubled in size.
7.
Heat the oven to 220°C (200° fan) 425°F gas 7.
8.
Slash the top of the loaf with a sharp knife. Dust lightly with flour and bake for 50-55 minutes until golden and sounding hollow when tapped on the base. Place on a wire rack to cool.
