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Portuguese Sweet Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.9746
Energy (kCal)2713.585
Carbohydrates (g)418.492
Total fats (g)90.2563
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes, and ginger. Cover; let rise until doubled. | 2. Scald milk; add salt and cool to lukewarm. | 3. In small bowl of electric mixer, beat eggs; gradually beat in the 1-3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. | 4. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. | 5. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. | 6. Place in greased bowl, turning to grease top of dough. Cover; let rise until dough is doubled. | 7. Grease four 9x5x3-inch loaf pans. Punch down dough and, on a lightly floured board, divide into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. | 8. Preheat oven to 325°F. | 9. Bake for 45 minutes or until done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 2 packages - - - -
    potato water 1/2 cup - - - -
    sugar 3 tablespoons 1410.465 352.793 0.0 0.0
    potato 1 cup mashed 115.5 26.235 3.075 0.135
    ginger 1/8 teaspoon ground 0.2 0.0444 0.0046 0.0019
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    salt 2 teaspoons - - - -
    egg 6 429.0 2.16 37.68 28.53
    sugar 1 3/4 3/4 1410.465 352.793 0.0 0.0
    butter 1/2 cup 684.0 31.428 21.372 57.6
    flour 8 -10 cups 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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