RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.597
Energy (kCal)	72.222
Carbohydrates (g)	14.0133
Total fats (g)	0.0561
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0000
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1449
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)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0000
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2138
Proline (g)	0.1436
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1122
Adjusted Protein (g)	0.0000
Cystine (g)	0.0947
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.6000
Copper, Cu (mg)	0.0420
Maltose (g)	0.0231
Zinc, Zn (mg)	0.0140
Total lipid (fat) (g)	0.0561
Vitamin K (phylloquinone) (g)	0.0000
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	1.3200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	72.2220
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1317
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.9225
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2670
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)	13.3860
Fatty acids, total saturated 16:0 (g)	0.0000
Carbohydrate, by difference (g)	14.0133
Vitamin D (IU)	0.0000
Fructose (g)	0.0231
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4026
Tyrosine (g)	0.1508
Potassium, K (mg)	57.7920
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.2633
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2264
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0957
Isoleucine (g)	0.2181
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0346
Water (g)	502.8074
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	64.6740
Iron, Fe (mg)	0.0775
Energy (kJ)	301.7400
Ash (g)	0.5632
Caffeine (mg)	0.0000
Glycine (g)	0.1363
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)	0.0000
Fatty acids, total polyunsaturated (g)	0.0000
Vitamin E (alpha-tocopherol) (mg)	0.0000
Sucrose (g)	13.7113
Vitamin B-6 (mg)	0.0016
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2660
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)	0.0627
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)	0.0013
Folate, food (g)	1.3200
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0000
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)	0.3630
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0000
Vitamin B-12 (g)	0.0297
Calcium, Ca (mg)	51.3660
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2323
Glutamic acid (g)	0.5115
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)	0.0000
Leucine (g)	0.3353
Folate, DFE (g)	1.3200
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)	0.0000
Tryptophan (g)	0.0412
Threonine (g)	0.1482
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0099
Protein (g)	3.5970
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0000
Betaine (mg)	0.0990
Phosphorus, P (mg)	5.0880
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. Set aside 1 cup of flour. | 2. In a large bowl, mix remaining flour, sugar, salt and yeast. | 3. Stir hot water into dry mixture. | 4. Mix in enough reserved flour to make a soft dough. | 5. On lightly floured surface, knead dough until smooth and elastic (about 8-10 minutes). | 6. Cover dough and let it rest for 10 minutes. | 7. Divide dough in half. | 8. Roll half of dough into a 10x15 inch rectangle. | 9. Roll dough tightly (like a jelly roll), starting from the long side, and tapering the ends. | 10. Pinch ends and seam to seal. | 11. Place dough seam side down on greased baking sheet which has been sprinkled with cornmeal. | 12. Repeat with remaining half of dough. | 13. Cover dough and let rise in a warm draft-free place until doubled in size (about 35-40 minutes). | 14. With a sharp knife or razor blade, make 4 diagonal cuts on the top of each loaf. | 15. Combine egg white and 1 Tablespoon water, brush on loaves. | 16. Bake in preheated 425°F oven for 25-30 minutes or until done. | 17. Remove from baking sheets and cool on wire racks. | 18. Note: If you want to make baguettes instead of loaves, you can roll the dough into a rope (by hand) to get the longer thinner shape. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	5 1/2	cups	-	-	-	-
sugar	1	tablespoon	55.062	13.7724	0.0	0.0
salt	2	teaspoons	-	-	-	-
fast rising yeast	2	packages	-	-	-	-
hot water	2	cups	0.0	0.0	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
cornmeal			-	-	-	-

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

Cooking in progress....

French Bread ("Rapid Rise")