Hungarian Country Bread

1. Dissolve yeast in water (if using dry yeast, follow instructions).

2. Add most of the flour and the salt.

3. Knead vigorously by hand for 5-10 minutes.

4. Let rise, covered, to double size (1-2 hours).

5. Heat the oven to 450 deg F/ 230 deg C.

6. Knead again, vigorously, for 5 minutes.

7. Shape one big, round loaf and put on a greased baking tray.

8. Cover and let rise for another 45 minutes.

9. Make a few cuts in the loaf with a razorblade.

10. Bake in the oven for 10 minutes.

11. Reduce heat to 400/200 deg and bake another one hour.

12. The crust should become quite brown.

13. Turn off the oven, take out the bread, and brush the bread with water.

14. Put it back in the oven for 15 minutes.

15. Let cool uncovered.

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Nutrient	Quantity
Total fats	0.2551 g
Protein	6.7699 g
Carbohydrates	5.789 g
Energy	52.4466 kCal
Water	722.4527 g
Calcium, Ca	90.0942 mg
Fiber, total dietary	1.8427 g
Niacin	36.1456 mg
Riboflavin	4.9612 mg
Sodium, Na	972.4328 mg
Total lipid (fat)	0.2551 g
Manganese, Mn	0.074 mg
Choline, total	18.4555 mg
Sugars, total	0.4536 g
Selenium, Se	7.8245 g
Ash	4.4383 g
Pantothenic acid	1.3041 mg
Copper, Cu	0.1193 mg
Thiamin	6.6267 mg
Iron, Fe	1.1453 mg
Carbohydrate, by difference	5.789 g
Phosphorus, P	29.4835 mg
Folate, total	1073.3118 g
Zinc, Zn	1.1878 mg
Maltose	0.4536 g
Folate, DFE	1667.2337 g
Folic acid	848.5003 g
Vitamin B-12	0.1417 g
Folate, food	224.8115 g
Magnesium, Mg	65.2491 mg
Potassium, K	595.3393 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Yeast	1 ounce	52.4466	5.789	0.2551
Water	3 cups	0	0	0
Wheat Flour	4.5	0	0	0