Yeast Dough
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,590 cal. | (123 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 440 g | (293 %) | ||
| Sugar added | 60 g | (240 %) | ||
| Roughage | 18.6 g | (62 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 932 μg | (311 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 66.1 μg | (147 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,377 mg | (34 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 34.6 g | |||
| Uric acid | 461 mg | |||
| Cholesterol | 350 mg | |||
| Complete sugar | 66 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- ½ cube Yeast (21 grams)
- 60 grams sugar
- 150 milliliters lukewarm water (or milk)
- 60 grams butter (or vegetable oil)
- 1 egg
- 1 pinch salt
- Pastry flour (for the work surface)
Preparation steps
Sift the flour into a bowl. (A terracotta bowl is especially good as they retain heat well.) Now make a well in the center of the flour and crumble the yeast into it. Sprinkle 1 tablespoon sugar and 2 to 3 tablespoons of water over the yeast. Incorprate the yeast mixture into the flour to form a dough. Cover with a kitchen towel and let the dough rest in a warm place, such as in an oven preheated to 50°C (approximately 125°F), for about 15 minutes.
Meanwhile, take the butter and egg out of the refrigerator so that they come to room temperature.
Add the remaining sugar, butter, egg and salt to the dough. Gradually add the remaining liquid and knead with your hands. The dough must be kneaded until it gets a smooth and soft texture and separates from the edge of the bowl (this takes up to 10 minutes). Then leave the dough covered once again to rest for about 1 hour, so that it rises up to twice the volume.
Shape the dough into loaf shapes or rolls. Bake in the oven at 180°C to 220°C (approximately 350°F to 425°F). The baking temperature and time depends on the size of the loaves.
