RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.3311
Energy (kCal)	738.48
Carbohydrates (g)	29.4202
Total fats (g)	64.9156
Fatty acids, total saturated 20:0 (g)	0.0205
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8088
Fatty acids, total polyunsaturated 17:1 (g)	0.0273
Fatty acids, total trans-monoenoic (g)	0.3489
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0202
Fatty acids, total saturated 4:0 (g)	1.9529
Fatty acids, total trans (g)	0.4343
Riboflavin (mg)	0.1638
Tocopherol, beta (mg)	0.0168
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0079
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0004
Fatty acids, total saturated 18:0 (g)	7.5927
Tocopherol, delta (mg)	0.0058
Arginine (g)	0.4335
Proline (g)	1.6905
Fatty acids, total polyunsaturated 18:1 t (g)	0.3045
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0605
Adjusted Protein (g)	0.0000
Cystine (g)	0.1344
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	13.3449
Copper, Cu (mg)	0.0733
Maltose (g)	0.0000
Zinc, Zn (mg)	2.0358
Total lipid (fat) (g)	64.9156
Vitamin K (phylloquinone) (g)	6.8704
Cholesterol (mg)	172.1200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0654
Menaquinone-4 (g)	2.7720
Phytosterols (mg)	4.0250
Folate, total (g)	5.5270
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0141
Vitamin A, IU (IU)	3166.3845
Energy (kcal)	738.4800
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3921
Fatty acids, total saturated 14:1 (g)	0.1307
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3532
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	27.6142
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1480
Vitamin C, total ascorbic acid (mg)	0.0207
Lutein + zeaxanthin (g)	439.2320
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9681
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	28.6460
Fatty acids, total saturated 16:0 (g)	17.1214
Carbohydrate, by difference (g)	29.4202
Vitamin D (IU)	0.0000
Fructose (g)	0.1543
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.7668
Tyrosine (g)	0.7608
Potassium, K (mg)	94.6865
Fatty acids, total saturated 12:0 (g)	1.8180
Vitamin A, RAE (g)	613.8690
Serine (g)	0.7433
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7525
Fatty acids, total trans-polyenoic 22:4 (g)	0.0031
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0040
Fatty acids, total saturated 22:0 (g)	0.0073
Fatty acids, total saturated 14:0 (g)	6.4160
Histidine (g)	0.4785
Isoleucine (g)	0.6981
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0708
Niacin (mg)	0.2611
Water (g)	490.8522
Fatty acids, total saturated 8:0 (g)	0.7138
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0031
Carotene, beta (g)	727.4785
Sodium, Na (mg)	95.1770
Iron, Fe (mg)	0.6455
Energy (kJ)	3090.1955
Ash (g)	1.8635
Caffeine (mg)	0.0000
Glycine (g)	0.2445
Fatty acids, total trans-polyenoic (g)	0.0854
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0009
Fatty acids, total saturated 18:2 undifferentiated (g)	1.7976
Fatty acids, total polyunsaturated (g)	2.6618
Vitamin E (alpha-tocopherol) (mg)	2.3683
Sucrose (g)	27.3950
Vitamin B-6 (mg)	0.0809
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.2174
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.1646
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0154
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4400
Starch (g)	0.0000
Pantothenic acid (mg)	0.2181
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)	0.1342
Fatty acids, total trans-polyenoic 18:3i (g)	0.0009
Thiamin (mg)	0.0129
Folate, food (g)	5.5270
Fatty acids, total saturated 20:1 (g)	0.0269
Fatty acids, total monounsaturated (g)	18.3044
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3230
Fatty acids, total polyunsaturated 16:1 t (g)	0.0449
Fatty acids, total polyunsaturated 17:0 (g)	0.0832
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	19.4333
Fatty acids, total polyunsaturated 16:1 c (g)	0.2037
Fatty acids, total saturated (g)	39.8051
Vitamin B-12 (g)	1.3515
Calcium, Ca (mg)	449.6290
Fatty acids, total saturated 10:0 (g)	1.6166
Galactose (g)	0.0044
Tocotrienol, gamma (mg)	0.0021
Alanine (g)	0.4220
Glutamic acid (g)	2.5920
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0013
Carotene, alpha (g)	14.1250
Vitamin E, added (mg)	0.0000
Retinol (g)	546.8200
Leucine (g)	1.3370
Folate, DFE (g)	5.5270
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0840
Fiber, total dietary (g)	0.8027
Tryptophan (g)	0.1800
Threonine (g)	0.4747
Fatty acids, total polyunsaturated 18:1 c (g)	2.8393
Manganese, Mn (mg)	0.0607
Protein (g)	12.3311
Cryptoxanthin, beta (g)	143.1580
Fatty acids, total saturated 18:1 undifferentiated (g)	15.9691
Betaine (mg)	0.4273
Phosphorus, P (mg)	261.5955
Tocopherol, gamma (mg)	0.1122

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> Swiss
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Dissolve yeast in warm water. | 2. Add sugar, salt, oil and 3 cups four, mix well. | 3. Add enough remaining dough to make dough easy to handle. | 4. turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic. | 5. Place dough in oiled bowl and brush top with oil. | 6. Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled. | 7. Punch down dough and divide into fourths. | 8. Divine each fourth into 3 equal parts and shape into a 10 inch strand. | 9. Braid each group of strands on greased baking sheet. | 10. Sprinkle each braid with swiss cheese and paprika. | 11. Let braids rise 30 minutes, or until doubled. | 12. Heat oven to 375F and bake approx 30 minute Loaves should be golden brown and sound hollow when tapped. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2	packages		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
salt	1	tablespoon		-	-	-	-
oil	1/4	cup		448.95	0.0	0.1435	50.9835
purpose flour	6 - 6 1/2	cups		-	-	-	-
swiss cheese	1/3	cup	shredded	172.92	0.6336	11.8624	13.6356
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965

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

Cooking in progress....

Swiss Braid