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Tony's French Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.5968
Energy (kCal)66.6
Carbohydrates (g)7.3512
Total fats (g)0.324
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take 1/2 the flour and the other dry ingredients and add water. Beat on 2nd speed of a stand mixer for 4 minutes. Gradually add more flour until dough forms a ball and is not sticking to the bottom. Knead for 5 minutes then remove from the bowl. Let rest 5 minutes then split in two. Let rest again then form into french bread or baguettes. Let proof on a sheetpan not covered for approximently 20 minutes then bake in a hot oven with water for approximently 20 minutes. The oven temp should be around 450 deg F. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 6 cups - - - -
    yeast 2 tablespoons 66.6 7.3512 8.5968 0.324
    hot water 2 1/2 cups 0.0 0.0 0.0 0.0
    salt 2 teaspoons - - - -

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



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