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Marmite and Cheese Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.7576
Energy (kCal)292.6008
Carbohydrates (g)47.3535
Total fats (g)8.8662
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large bowl combine 1/2 cup fall pupose flour, 1/2 cup whole wheat flour salt, and yeast. Heat water until very warm (120º - 130º F) and dissolve Marmite and butter in it. Stir into the dry ingredients. | 2. Add enough of the remaining flour to make a soft dough. Knead on lightly floured surface until soft and elastic, about 8-10 minutes. Knead in the cheese. | 3. Cover; let rest on floured surface about 10 minutes. | 4. Punch down dough and roll into a 12 X 7 inch rectangle. Starting from the shorter end, roll up tightly like a jellyroll. Pinch the seams and ends to seal them. Place seam side down in an 8- X 4-inch loaf pan. Cover; let rise in a warm draft-free place until doubled in size, about 90 minutes. | 5. Brush the top lightly with milk. Bake on the middle shelf of a preheated 375º oven for 30-40 minutes or until the bread sounds hollow when tapped on the bottom crust. If the crust is browning too quickly, cover with aluminum foil until finished cooking. | 6. Remove from pan; let cool on wire rack. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 - 1 1/2 1/2 - - - -
    wheat flour 1/2 cup 204.0 43.181999999999995 7.926 1.5
    salt 1 teaspoon - - - -
    fast rising yeast 1 envelope - - - -
    water 1 -2 cup 0.0 0.0 0.0 0.0
    marmite 1 tablespoon - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    sharp cheddar cheese 1 1/2 cups grated - - - -
    milk 1 teaspoon 3.1008 0.243 0.1601 0.1662

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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