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Mushroom Stuffed French Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.6323
Energy (kCal)173.032
Carbohydrates (g)25.2307
Total fats (g)7.285
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large mixing bowl, dissolve yeast in water. Add sugar, salt and half the flour; beat well. | 2. Add more flour to make a stiff dough. | 3. Cover and let rest 15 minutes. | 4. turn out onto floured board. Knead 10 minutes until satiny. | 5. Place into greased bowl. Cover and let rise in warm place about 30 minutes. | 6. Meanwhile, saute mushrooms, onions and garlic in butter until soft, 10 minutes on low heat. | 7. Cool to room temperature. | 8. Turn dought out onto oiled board. Divide into two parts. | 9. Pat each part out to make a 12-inch square. | 10. Spread with mushroom mixture, dividing equally. | 11. Roll each part up tightly. | 12. Place on cornmeal covered baking sheet. | 13. Let rise 1 hour until doubled. | 14. Brush with water. Slash loaves in 4 places. | 15. Bake at 400F for 20-25 minutes until golden and crusty. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 1 package - - - -
    water 1 1/2 1/2 0.0 0.0 0.0 0.0
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    salt 1 1/2 1/2 - - - -
    purpose flour 3 1/2 cups unbleached - - - -
    mushroom 1/2 chopped - - - -
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2

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



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