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Potato Bread - Jackie French

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.9445
Energy (kCal)941.84
Carbohydrates (g)195.7397
Total fats (g)7.3548
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mash potatoes with hot milk. | 2. Dissolve yeast in hot water and leave until frothy. | 3. Mix all ingredients to a smooth batter, knead well and leave to rise in greased & floured tins for 6 hours. | 4. Cook in a preheated oven at 205 degrees celcius for 45 mins or till browned on top and sounding hollow when tapped or when a skewer comes out clean. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 cooked - - - -
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    hot water 1/3 cup 0.0 0.0 0.0 0.0
    yeast dried - - - -
    flour 1 1/2 1/2 867.42 189.9081 14.1015 3.3654
    salt 1 teaspoon - - - -

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



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