Ancient Roman Bread Folly Recipe
Servings: 12
Ingredients
- 1 1/2 c. water
- 3 c. whole wheat flour white
- 1 c. bread flour
- 1 Tbsp. yeast
- 1 Tbsp. Laura Brody Dough Enhancer
- 4 Tbsp. extra virgin olive oil
- 2 tsp salt
- 1 Tbsp. fresh rosemary minced fine extra extra virgin olive oil and salt for topping
Directions
- Put in bread Machine in the order of machine ..use dough cycle.. flatten out. put in large round pan.. let rise for an other hour ..flatten with fingers..drizzle more extra virgin olive oil lightly on top..sprinkle with Kosher salt..Bake in 450 preheated oven for 25 minutes.
- Serving Ideas : great with salad..dipped in extra virgin olive oil or possibly hummus
- NOTES : An experiment for Meredith's Roman Empire Project.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 199 | |
| Calories from Fat 45 | 23% |
| Total Fat 5.08g | 6% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 390mg | 16% |
| Potassium 68mg | 2% |
| Total Carbs 32.69g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.12g | 0% |
| Protein 4.99g | 8% |
