RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.9515
Energy (kCal)	618.25
Carbohydrates (g)	4.2885
Total fats (g)	63.205
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5909
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3050
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	8.1909
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.8062
Proline (g)	0.3780
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1900
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.3500
Copper, Cu (mg)	0.2870
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3410
Total lipid (fat) (g)	63.2050
Vitamin K (phylloquinone) (g)	0.1500
Cholesterol (mg)	214.7000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.6625
Folate, total (g)	38.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	280.0500
Energy (kcal)	618.2500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8396
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2782
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5782
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)	22.7700
Fatty acids, total saturated 16:0 (g)	11.5993
Carbohydrate, by difference (g)	4.2885
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.9125
Tyrosine (g)	0.3614
Potassium, K (mg)	131.1000
Fatty acids, total saturated 12:0 (g)	0.1025
Vitamin A, RAE (g)	80.4500
Serine (g)	0.6311
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4816
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.6495
Histidine (g)	0.2331
Isoleucine (g)	0.4504
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.9263
Water (g)	157.0013
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.0000
Sodium, Na (mg)	84.4700
Iron, Fe (mg)	1.2515
Energy (kJ)	2587.3250
Ash (g)	1.3630
Caffeine (mg)	0.0000
Glycine (g)	0.3990
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	13.1519
Fatty acids, total polyunsaturated (g)	13.9514
Vitamin E (alpha-tocopherol) (mg)	1.0375
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1073
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5417
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8706
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2124
Folate, food (g)	38.2000
Fatty acids, total saturated 20:1 (g)	0.3311
Fatty acids, total monounsaturated (g)	25.4068
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	146.9000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	20.8675
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	102.8500
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5071
Glutamic acid (g)	1.4323
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.7476
Folate, DFE (g)	38.2000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	1.3950
Tryptophan (g)	0.1420
Threonine (g)	0.3888
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.2326
Protein (g)	8.9515
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	23.8651
Betaine (mg)	0.1500
Phosphorus, P (mg)	211.8000
Tocopherol, gamma (mg)	0.2500

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. In a large stand mixer bowl, combine 2 cups flour, yeast and 3 Tsp salad dressing mix, reserving 1 Tsp of mix, and mix well. | 2. Heat buttermilk, water and shortening (or olive oil) until warm (110-115°F), and add to flour mixture. | 3. Add egg, and beat at medium speed for 3 minutes. | 4. Gradually add enough remaining flour to make a firm dough, remove from bowl, and knead until smooth and elastic, 5-10 minutes, adding more flour as needed. | 5. Put in a well greased bowl, turn to grease top, cover, and let rise for 20-30 minutes. | 6. Punch down, and divide into 2 equal parts. | 7. On a lightly floured board, pat each one into a 7-12" rectangle. | 8. Roll up, starting with a long side, and seal edges and ends, turning ends down on seam side. | 9. Place seam side down on a grease baking sheet that has been dusted with cornmeal. | 10. Make diagonal slices about 2" apart on top, cover, and let rise in a warm place until doubled in bulk, about 30-40 minutes. | 11. Bake at 375°F for 25-35 minutes or until bottom sounds hollow when rapped with a knuckle (or 190°F internal temperature on an instant reading thermometer). | 12. While warm, brush with melted butter, and sprinkle with remaining teaspoon of salad dressing mix. | 13. Cool on a wire rack before wrapping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	5 -6	cups	unbleached	0.0	0.0	0.0	0.0
active yeast	2	packages	out-dated	-	-	-	-
ranch dressing mix	1	package		-	-	-	-
buttermilk	1 1/2	cups		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
vegetable shortening	1/4	cup		461.25	0.0	0.0	51.25
egg	1		beaten	71.5	0.36	6.28	4.755
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
shortening				-	-	-	-
cornmeal				-	-	-	-

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

Cooking in progress....

French Herb Bread