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Emeril Lagasse's Portuguese Sweet Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)554.905
Energy (kCal)8740.3219
Carbohydrates (g)857.3568
Total fats (g)327.1051
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the milk, salt and lard in a saucepan and bring to a boil. Set aside. | 2. In a small bowl combine the yeast, 1 cup of the flour, and 1/2 cup warm water and set aside. | 3. In a large bowl, with a whisk, combine the eggs, sugar and lemon zest and mix thoroughly. | 4. Add the milk mixture, yeast mixture and remaining flour and thoroughly combine. | 5. Set aside to rise, kneading 6 times every half hour. | 6. The bread will take 6 hours to rise. | 7. Prepare 5 round loaf pans with butter or lard. | 8. Divide the batter among the pans - each pan should be half full. | 9. Press the dough evenly in the pan and let it rise again until it reaches the top of the pan. | 10. Preheat the oven to 350 degrees F. | 11. Brush the loaves with beaten egg. | 12. Bake for about 1 hour, until golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 4 cups 595.36 46.6528 30.744 31.9152
    salt 1 teaspoon - - - -
    lard 1/2 lb 2045.704 0.0 0.0 226.7965
    active yeast 3 envelopes 2017.3379 0.0 448.801 11.3334
    purpose flour 5 lbs divided 2017.3379 0.0 448.801 11.3334
    egg 12 858.0 4.32 75.36 57.06
    sugar 4 cups 3223.92 806.3839999999999 0.0 0.0
    lemon zest 1 grated 2017.3379 0.0 448.801 11.3334
    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.



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