90 Minute Bread
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 2 c Water
- 4 1/2 c Bread flour
- 1 T Sugar
- 2 ea Packets of dry yeast
- 1 t Salt
- 3 T Corn oil
Possible health benefits
General information, not medical advice.
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Corn oil
High in vitamin E · 23 mg per 100 g, 188% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Oil, corn”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- Pour water into bowl and sprinkle yeast over it. Sprinkle sugar and salt over yeast and wait until yeast bubbles and comes to the surface. Stir in oil. Add 4 cups of flour all at once. Mix with a wooden spoon until dough gathers together in a ball. Scrape down sides of bowl incorporating dough particles. If dough is sticky, add additional flour until it can be handled easily. Turn dough out into floured board and divide into two loaves. Shape each loaf and place into greased bread pans and cover with a wet dish towel. When bread has doubled in bulk, bake 375 degrees in preheated oven for 30-35 minutes until brown. Turn on to a rack to cool.
Plating
Cookware for this recipe
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Cake tin
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Mixing bowl
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Wooden spoon