RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	45.217
Energy (kCal)	1058.4
Carbohydrates (g)	62.512
Total fats (g)	74.361
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5076
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	1.2975
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.6393
Tocopherol, delta (mg)	0.0900
Arginine (g)	4.3992
Proline (g)	1.7436
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.8400
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.0500
Copper, Cu (mg)	2.0579
Maltose (g)	0.0000
Zinc, Zn (mg)	7.5030
Total lipid (fat) (g)	74.3610
Vitamin K (phylloquinone) (g)	0.4500
Cholesterol (mg)	563.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0540
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	188.1000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	890.4000
Energy (kcal)	1058.4000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4743
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2756
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.5550
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	754.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	2.4810
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	135.5700
Fatty acids, total saturated 16:0 (g)	8.4969
Carbohydrate, by difference (g)	62.5120
Vitamin D (IU)	123.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	3.9771
Tyrosine (g)	1.6437
Potassium, K (mg)	703.8000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	243.6000
Serine (g)	2.6217
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.1528
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.1935
Histidine (g)	1.0923
Isoleucine (g)	1.9257
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	7.2225
Water (g)	326.5213
Fatty acids, total saturated 8:0 (g)	0.0060
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	0.0000
Sodium, Na (mg)	774.7700
Iron, Fe (mg)	7.0800
Energy (kJ)	4430.0000
Ash (g)	9.9480
Caffeine (mg)	0.0000
Glycine (g)	2.1120
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	27.1173
Fatty acids, total polyunsaturated (g)	28.1133
Vitamin E (alpha-tocopherol) (mg)	1.5750
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4338
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	2.0532
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.1323
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.5996
Folate, food (g)	188.1000
Fatty acids, total saturated 20:1 (g)	0.1209
Fatty acids, total monounsaturated (g)	27.2394
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	440.7000
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	13.2559
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	640.1500
Fatty acids, total saturated 10:0 (g)	0.0090
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	2.2197
Glutamic acid (g)	7.2759
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	3.2658
Folate, DFE (g)	188.1000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	19.2200
Tryptophan (g)	0.7185
Threonine (g)	1.7208
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	1.7904
Protein (g)	45.2170
Cryptoxanthin, beta (g)	13.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	26.5929
Betaine (mg)	0.4500
Phosphorus, P (mg)	1199.4000
Tocopherol, gamma (mg)	0.7500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Dissolve yeast in a mixing bowl with warm water. Add 1 teaspoons sugar and let stand for about 5 minutes. | 2. Add the buttermilk(heated buttermilk will apper curdled), butter, eggs, ranch dressing mix, salt, 4 cups of the all purpose flour and remaining sugar. Beat until smooth. | 3. Stir in enough remaining flour(all purpose and whole wheat) to form a soft dough. | 4. Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise about 1 hour. | 5. Punch dough down. turn onto a lightly floured work surface and divide into fourths. Roll each portion into a 14" x 12" rectangle. Roll up jelly roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. | 6. With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes. | 7. Bake at 350* for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. | 8. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2	packages		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	1/2	cup	divided	159.9	30.004	5.005	2.496
buttermilk	2	cups		-	-	-	-
butter	1/2	cup	softened	684.0	31.428	21.372	57.6
egg	3			214.5	1.08	18.84	14.265
ranch dressing mix	2	packages		-	-	-	-
salt	2	teaspoons		-	-	-	-
purpose flour	5	cups		-	-	-	-
wheat flour	3 -4	cups		0.0	0.0	0.0	0.0
butter			melted	684.0	31.428	21.372	57.6

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

Cooking in progress....

Wheat Ranch French Bread