RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	44.7819
Energy (kCal)	1172.073
Carbohydrates (g)	228.9419
Total fats (g)	5.6844
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1400
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0162
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3371
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0930
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.5483
Proline (g)	4.5078
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1133
Adjusted Protein (g)	0.0000
Cystine (g)	0.9278
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	133.6756
Copper, Cu (mg)	0.5913
Maltose (g)	0.0231
Zinc, Zn (mg)	2.9763
Total lipid (fat) (g)	5.6844
Vitamin K (phylloquinone) (g)	0.9710
Cholesterol (mg)	2.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1240
Folate, total (g)	106.2710
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	21.2650
Energy (kcal)	1172.0730
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0266
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7807
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.3776
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0186
Lutein + zeaxanthin (g)	243.5175
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8247
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)	89.4410
Fatty acids, total saturated 16:0 (g)	0.8039
Carbohydrate, by difference (g)	228.9419
Vitamin D (IU)	0.0000
Fructose (g)	0.0279
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.9238
Tyrosine (g)	1.1688
Potassium, K (mg)	440.5315
Fatty acids, total saturated 12:0 (g)	0.0140
Vitamin A, RAE (g)	4.0000
Serine (g)	2.0589
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.0563
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0535
Histidine (g)	0.8828
Isoleucine (g)	1.5931
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.1494
Water (g)	248.7547
Fatty acids, total saturated 8:0 (g)	0.0056
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	4.3825
Sodium, Na (mg)	180.4300
Iron, Fe (mg)	3.3883
Energy (kJ)	4902.1380
Ash (g)	2.4760
Caffeine (mg)	0.0000
Glycine (g)	1.4082
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.1250
Fatty acids, total polyunsaturated (g)	2.2624
Vitamin E (alpha-tocopherol) (mg)	1.2474
Sucrose (g)	0.0549
Vitamin B-6 (mg)	0.1513
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0096
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.9900
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.4243
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2596
Folate, food (g)	106.2710
Fatty acids, total saturated 20:1 (g)	0.0076
Fatty acids, total monounsaturated (g)	0.5780
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	35.0072
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.0670
Vitamin B-12 (g)	0.1397
Calcium, Ca (mg)	147.5470
Fatty acids, total saturated 10:0 (g)	0.0126
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.3680
Glutamic acid (g)	13.5085
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	3.9000
Leucine (g)	2.8989
Folate, DFE (g)	106.2710
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.5375
Tryptophan (g)	0.4716
Threonine (g)	1.1404
Fatty acids, total polyunsaturated 18:1 c (g)	0.0016
Manganese, Mn (mg)	2.4601
Protein (g)	44.7819
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5433
Betaine (mg)	0.1936
Phosphorus, P (mg)	380.3695
Tocopherol, gamma (mg)	0.0000

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. Add 3/4 cup water, salt, flour, parmesan cheese, garlic powder and yeast to bread machine pan in order suggested by manufacturer. | 2. Select dough/manual cycle. | 3. When cycle is complete, remove dough from machine to a lightly floured surface. | 4. Roll dough into a 15x10 inch rectangle. | 5. Beginning at long end, roll up tightly as for jelly roll. | 6. Pinch seams and ends to seal. | 7. Taper ends by gently rolling back and forth. | 8. Place loaf, seam side down on a greased baking sheet sprinkled with cornmeal. | 9. Lightly brush loaf with oil. | 10. Cover and let rise in warm draft-free place until almost double in size, 10 to 15 minutes. | 11. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of loaf. | 12. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of loaf. | 13. Bake at 375 for 20 minutes. | 14. Brush again with remaining egg white mixture and sprinkle with sesame seeds. | 15. Bake 5 to 10 minutes more or until done- bread should sound hollow when tapped. | 16. Remove the bread from the baking sheet and cool on a wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3/4	cup	0.0	0.0	0.0	0.0
salt	1/2	teaspoon	-	-	-	-
bread flour	2 1/4	cups	1112.7825	223.5737	36.9284	5.117
parmesan cheese	2	tablespoons	37.0	4.0	4.0	0.5
garlic powder	1/2	teaspoon	5.1305	1.1273	0.2565	0.0113
active yeast	1 1/2	1/2	-	-	-	-
cornmeal			-	-	-	-
vegetable oil			-	-	-	-
egg white	1		17.16	0.2409	3.597	0.0561
water	1	tablespoon	0.0	0.0	0.0	0.0
sesame seed			-	-	-	-

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

Cooking in progress....

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