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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (201g) Recipe makes 6 servings |
||
| Calories 454 | ||
| Calories from Fat 28 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 803mg | 33% | |
| Potassium 199mg | 5% | |
| Total Carbohydrate 90.8g | 30% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 2.5g | ||
| Protein 13.7g | 27% | |
Ocean Spray Fresh Cranberry Orange Relish
From: Chef #921940
On Aug 1, 2009
Lovely dough to work with. I halved the recipe to make 2 large sub buns, which I then cut in half to make long boy cheeseburgers. I have to say, they were fantastic! Thanks for a great recipe.
From: Chef Wendy Bee
On Jul 10, 2009
I made this for the first time tonight. Wow it came out perfect!! I used bread flour for the recipe, and I didn`t have any olive oil so I used canola oil instead. It still came out perfect. In fact both loaves have all gone. The loaves didn`t even have time to cool before my hubby and sons devoured the lot!!! I`ll definitely be making this again. Next time I`ll double the recipe so I can have some to make toast for breakfast the following morning. Thanks so much for the recipe Dee....it`s a keeper for sure.
From: spatchcock
On Mar 29, 2005
TERRIFIC BREAD! And I'm a big bread snob! this was amazing--great crust. A few things I did: 1) I didn't let it rise in the fridge, since my fridge was way too packed to allow two loaves of bread to rise in it. :lol: Next time, I'd like to see how it might rise with the lower temp in the fridge and will plan ahead to have fewer things in my fridge then. 2) I put a pan of water in the oven to humidify it when I started to preheat it to 425. 3) I baked this on my pizza stone. in order to do this, I had to "bend" the bread into a U-shape. (See picture!) This bread would look more authentic if it were a straight baguette shape, but I was constrained by my pizza stone. this was a great recipe, Dee!!! thank you for posting--I'll definitely make this more than one time! UPDATE: I have made this bread probably 7 or 8 times since my first review in June 2004, but felt the need to update this time. I did do the refrigerator slow rise this time for 6 hours, and it was ready in time for my 3:30 easter dinner (I had to get up early!) Also, I bought some cheap straight razors at the grocery store and found that my slashes were SOOOOO much better than with my sharpest knife....a good tip I picked up from another cooking site. Anyway,this is a terrific recipe and seems to be no-fail for all I've put it through in my varied attempts. Thanks again, Dee!
From: Just Mandy
On Feb 17, 2005
Oh my what a show stopper. I love to make bread and this is the prettiest bread I've made! I made mine into rolls and made a paste from olive oil, garlic powder and Italian seasoning (it was more like wet sand then a paste) and spread that on the dough before I rolled it up. The swirl made such a wonderful presentation ad boy did it smell awesome!!
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