This is an easy recipe that is the consistency of a heavy bread.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Mix flour and salt in a large bowl. Make a well in the center of the flour mixture.
Beat eggs and melted butter together; pour into the well in the flour mixture and mix with a fork until crumbly. Slowly add milk to the flour mixture, using hands to mix the dough into a ball.
Roll dough into a flat loaf and put onto the prepared baking sheet.
Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.
Per Serving: 280 calories; protein 9.9g; carbohydrates 47.1g; fat 6.7g; cholesterol 104.8mg; sodium 458.2mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.