Greek Table Bread

1. INSTANT YEAST: Put the flour in a bowl. Make a well in the middle. Put the yeast and the honey in the well. Pour water over.

2. ACTIVE YEAST: Mix honey, water, and yeast, set aside to proof. Put the flour in a bowl. Make a well in the middle. Put the yeast mixture in the well. Pour water over.

3. Mix slightly. Cover and put in a warm place for 15 minutes.

4. Knead, adding the salt and oil, to a smooth elastic dough. Cover and put in a warm place for 15 minutes.

5. Knead thoroughly and place on a baking sheet. Cover and put in a warm place for 15 minutes.

6. Put in a cold oven and turn oven on to 375 degrees F. Bake 40 to 45 minutes until golden brown.

7. Let cool 20 minutes before slicing.

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Nutrient	Quantity
Total fats	1150.816 g
Protein	8212.0312 g
Carbohydrates	49687.9508 g
Energy	247448.74 kCal
Fatty acids, total saturated 18:3 undifferentiated	29.5577 g
Water	80247.196 g
Aspartic acid	331.54 g
Calcium, Ca	17401.215 mg
Lutein + zeaxanthin	54115 g
Fiber, total dietary	1645.56 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	685 g
Niacin	715.6 mg
Arginine	284.96 g
Riboflavin	45.3 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	2875.63 g
Sodium, Na	3603.47 mg
Fatty acids, total saturated 16:1 undifferentiated	3.5944 g
Total lipid (fat)	1150.816 g
Manganese, Mn	542.5826 mg
Proline	965.165 g
Fatty acids, total saturated 16:0	150.8541 g
Choline, total	7139.6645 mg
Sugars, total	212.734 g
Serine	397.3 g
Fatty acids, total saturated 18:0	7.1137 g
Vitamin B-6	25.345 mg
Selenium, Se	27201.124 g
Ash	375.056 g
Fatty acids, total saturated 18:1 undifferentiated	102.0963 g
Pantothenic acid	301.134 mg
Phenylalanine	404.835 g
Copper, Cu	129.7058 mg
Betaine	0.0135 mg
Thiamin	60.41 mg
Methionine	143.85 g
Iron, Fe	617.5452 mg
Carbohydrate, by difference	49687.9508 g
Phosphorus, P	66469.96 mg
Folate, total	23513.64 g
Tocopherol, gamma	0.112 mg
Alanine	250.71 g
Valine	343.87 g
Fatty acids, total saturated 18:2 undifferentiated	470.5429 g
Glycine	280.85 g
Fatty acids, total saturated 14:0	0.685 g
Zinc, Zn	583.2556 mg
Isoleucine	304.14 g
Maltose	0.384 g
Fatty acids, total polyunsaturated	499.4156 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	567.18 g
Vitamin A, IU	1370 IU
Folate, DFE	24016.44 g
Tryptophan	95.215 g
Phytosterols	29.835 mg
Folic acid	718.32 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	224.68 g
Vitamin B-12	0.12 g
Vitamin K (phylloquinone)	213.627 g
Fatty acids, total saturated	169.0041 g
Histidine	173.99 g
Fatty acids, total monounsaturated	105.7497 g
Threonine	219.2 g
Folate, food	22795.32 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	275.9372 mg
Magnesium, Mg	18590.2 mg
Lysine	158.235 g
Potassium, K	69004.135 mg
Cystine	184.265 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Honey	2 teaspoons	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Yeast	4 teaspoons	44.4	4.9008	0.216
Water	300	0	0	0
bread flour	500	247285	49683.05	1137.1