RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	43.7277
Energy (kCal)	1346.227
Carbohydrates (g)	262.7979
Total fats (g)	10.1973
Fatty acids, total saturated 20:0 (g)	0.0054
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1648
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)	0.0745
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2953
Tocopherol, beta (mg)	0.0085
Lactose (g)	0.0119
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)	0.4451
Tocopherol, delta (mg)	0.0102
Arginine (g)	1.6116
Proline (g)	4.9356
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0306
Adjusted Protein (g)	0.0000
Cystine (g)	0.9662
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	145.4925
Copper, Cu (mg)	0.6543
Maltose (g)	0.0119
Zinc, Zn (mg)	3.3063
Total lipid (fat) (g)	10.1973
Vitamin K (phylloquinone) (g)	1.1465
Cholesterol (mg)	184.4500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
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)	137.8450
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	251.9900
Energy (kcal)	1346.2270
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1732
Fatty acids, total saturated 14:1 (g)	0.0041
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7835
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	14.8452
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0051
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	456.5550
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0194
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8807
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)	91.4910
Fatty acids, total saturated 16:0 (g)	1.9128
Carbohydrate, by difference (g)	262.7979
Vitamin D (IU)	37.0600
Fructose (g)	0.0119
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.9212
Tyrosine (g)	1.2387
Potassium, K (mg)	365.0320
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	64.7700
Serine (g)	2.2119
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.1400
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0065
Fatty acids, total saturated 14:0 (g)	0.0211
Histidine (g)	0.9407
Isoleucine (g)	1.6679
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.4291
Water (g)	291.6074
Fatty acids, total saturated 8:0 (g)	0.0015
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)	18.3850
Sodium, Na (mg)	20.1640
Iron, Fe (mg)	3.5977
Energy (kJ)	5631.0300
Ash (g)	2.0899
Caffeine (mg)	0.0000
Glycine (g)	1.4872
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)	2.9476
Fatty acids, total polyunsaturated (g)	3.2047
Vitamin E (alpha-tocopherol) (mg)	1.8086
Sucrose (g)	13.7001
Vitamin B-6 (mg)	0.1862
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.9180
Vitamin D3 (cholecalciferol) (g)	0.9180
Lysine (g)	0.9981
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)	2.0084
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)	0.0022
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3039
Folate, food (g)	137.8450
Fatty acids, total saturated 20:1 (g)	0.0146
Fatty acids, total monounsaturated (g)	2.4750
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)	0.0087
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0170
Choline, total (mg)	175.0540
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.4594
Vitamin B-12 (g)	0.3315
Calcium, Ca (mg)	98.6610
Fatty acids, total saturated 10:0 (g)	0.0015
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.3957
Glutamic acid (g)	14.7131
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	63.0700
Leucine (g)	3.0737
Folate, DFE (g)	137.8450
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)	8.2200
Tryptophan (g)	0.5062
Threonine (g)	1.2128
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	2.7283
Protein (g)	43.7277
Cryptoxanthin, beta (g)	5.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	2.2816
Betaine (mg)	0.1530
Phosphorus, P (mg)	398.6630
Tocopherol, gamma (mg)	0.2261

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. Place water, flour, sugar, salt and yeast into bread machine and set to dough cycle. Press start. | 2. When the cycle is complete, place dough in a greased bowl and turn to coat. Cover and let rise in a warm place for 30 minutes. | 3. Punch down on a lightly floured surface and roll into 16 x 12 inch rectangle. Cut in half, creating two 8 x 12 inch rectangles. Roll up each half tightly beginning at 12 inch side and pound out any bubbles as you go. Roll gently back and forth to taper the end. Place 3 inches apart on a greased cookie sheet. Make diagonal slashes across the loaves or one lengthwise on each loaf. Cover and let rise in a warm place for 30 minutes. | 4. Preheat oven to 375. Mix egg yolk with 1 tbsp water and brush on loaves. Bake for 20 to 25 minutes or until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup	0.0	0.0	0.0	0.0
bread flour	2 1/2	cups	1236.425	248.4152	41.0315	5.6855
sugar	1	tablespoon	55.062	13.7724	0.0	0.0
salt	1	teaspoon	-	-	-	-
bread machine yeast	1 1/2	1/2	-	-	-	-
egg yolk	1		54.74	0.6103	2.6962	4.5118
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....

French Baguettes