RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.555
Energy (kCal)	586.43
Carbohydrates (g)	32.5633
Total fats (g)	45.9659
Fatty acids, total saturated 20:0 (g)	0.0621
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2744
Fatty acids, total polyunsaturated 17:1 (g)	0.0161
Fatty acids, total trans-monoenoic (g)	1.5318
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0575
Fatty acids, total saturated 4:0 (g)	0.0713
Fatty acids, total trans (g)	1.8308
Riboflavin (mg)	0.6033
Tocopherol, beta (mg)	0.0000
Lactose (g)	7.8661
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0253
Fatty acids, total polyunsaturated 24:1 c (g)	0.0023
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.2217
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7517
Proline (g)	1.0340
Fatty acids, total polyunsaturated 18:1 t (g)	1.5318
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1420
Adjusted Protein (g)	0.0000
Cystine (g)	0.2273
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	26.5318
Copper, Cu (mg)	0.1859
Maltose (g)	0.0231
Zinc, Zn (mg)	2.5550
Total lipid (fat) (g)	45.9659
Vitamin K (phylloquinone) (g)	3.4510
Cholesterol (mg)	135.7000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1564
Menaquinone-4 (g)	13.8000
Phytosterols (mg)	0.1500
Folate, total (g)	55.6238
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0414
Vitamin A, IU (IU)	1028.1000
Energy (kcal)	586.4300
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6813
Fatty acids, total saturated 14:1 (g)	0.3082
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3768
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0138
Sugars, total (g)	21.9017
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0460
Vitamin C, total ascorbic acid (mg)	2.1200
Lutein + zeaxanthin (g)	9.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0023
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8884
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.3634
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	67.9222
Fatty acids, total saturated 16:0 (g)	12.0835
Carbohydrate, by difference (g)	32.5633
Vitamin D (IU)	0.0000
Fructose (g)	0.1125
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.3049
Tyrosine (g)	0.6018
Potassium, K (mg)	499.4210
Fatty acids, total saturated 12:0 (g)	1.0285
Vitamin A, RAE (g)	285.2000
Serine (g)	0.8614
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7213
Fatty acids, total trans-polyenoic 22:4 (g)	0.0023
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0138
Fatty acids, total saturated 22:0 (g)	0.0253
Fatty acids, total saturated 14:0 (g)	3.7419
Histidine (g)	0.4000
Isoleucine (g)	0.7153
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1863
Niacin (mg)	1.2354
Water (g)	464.2586
Fatty acids, total saturated 8:0 (g)	0.3336
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0184
Carotene, beta (g)	57.5000
Sodium, Na (mg)	134.5790
Iron, Fe (mg)	1.2040
Energy (kJ)	2457.3775
Ash (g)	2.2339
Caffeine (mg)	0.0000
Glycine (g)	0.5162
Fatty acids, total trans-polyenoic (g)	0.2990
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0138
Fatty acids, total saturated 18:2 undifferentiated (g)	2.2516
Fatty acids, total polyunsaturated (g)	2.7054
Vitamin E (alpha-tocopherol) (mg)	0.8766
Sucrose (g)	13.7113
Vitamin B-6 (mg)	0.2844
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4669
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.1101
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0437
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.4747
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)	0.3933
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3180
Folate, food (g)	55.6238
Fatty acids, total saturated 20:1 (g)	0.0668
Fatty acids, total monounsaturated (g)	10.7639
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.0074
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.2484
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	44.8110
Fatty acids, total polyunsaturated 16:1 c (g)	0.6762
Fatty acids, total saturated (g)	23.5633
Vitamin B-12 (g)	0.5127
Calcium, Ca (mg)	267.8182
Fatty acids, total saturated 10:0 (g)	0.8694
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7117
Glutamic acid (g)	2.6353
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0023
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	278.3000
Leucine (g)	1.3024
Folate, DFE (g)	55.6238
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2990
Fiber, total dietary (g)	1.9175
Tryptophan (g)	0.1835
Threonine (g)	0.6144
Fatty acids, total polyunsaturated 18:1 c (g)	7.9649
Manganese, Mn (mg)	2.0329
Protein (g)	12.5550
Cryptoxanthin, beta (g)	2.3000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6894
Betaine (mg)	1.4790
Phosphorus, P (mg)	303.6495
Tocopherol, gamma (mg)	0.6900

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 large bowl, combine 1 1/2 cups flour and remaining dry ingredients. | 2. Add water, sour cream and vinegar and beat well. | 3. Stir in additional 2-2 1/2 cups flour until dough pulls away from sides of bowl. | 4. On floured surface, knead in 1/2-1 cup additional flour until dough is smooth and elastic, about 5 minutes. | 5. Place dough in greased bowl, turning to grease top. | 6. Cover and let rise for 25-35 minutes in a warm place. | 7. Grease large cookie sheet. | 8. Punch down dough and let it rest on counter, covered with an inverted bowl, for 15 minutes. | 9. Divide dough in half. | 10. Roll each half to a 14" x 8" rectangle. | 11. Starting with long side, roll up and pinch edges firmly to seal. | 12. Taper ends a little, to look like typical French bread. | 13. Place seam side down on prepared cookie sheet. | 14. Cover and let rise in a warm place until doubled, about 15 minutes. | 15. Meanwhile, heat oven to 375 degrees. | 16. Bake bread for 25 minutes. | 17. In a small bowl, beat egg white and water. | 18. Brush over partially baked bread. | 19. Return to oven and bake an additional 5-10 minutes until golden brown and loaves sound hollow when tapped. | 20. Immediately remove from cookie sheet and cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	4 -5	cups		0.0	0.0	0.0	0.0
wheat germ	2	tablespoons		51.75	7.4462	3.3278	1.3973
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	2	teaspoons		-	-	-	-
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
yeast	2	packages		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
egg white	1			17.16	0.2409	3.597	0.0561
water	1	tablespoon		0.0	0.0	0.0	0.0

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

Cooking in progress....

Easy Sourdough French Bread