RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.2161
Energy (kCal)	279.2265
Carbohydrates (g)	6.1038
Total fats (g)	27.5298
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0037
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1602
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.7659
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2447
Proline (g)	0.1977
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1122
Adjusted Protein (g)	0.0000
Cystine (g)	0.1058
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.7819
Copper, Cu (mg)	0.0638
Maltose (g)	0.0231
Zinc, Zn (mg)	0.1487
Total lipid (fat) (g)	27.5298
Vitamin K (phylloquinone) (g)	6.7413
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	25.8400
Folate, total (g)	3.2262
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	16.3175
Energy (kcal)	279.2265
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0002
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1447
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2831
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0160
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	103.3188
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2983
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	25.1638
Fatty acids, total saturated 16:0 (g)	2.2361
Carbohydrate, by difference (g)	6.1038
Vitamin D (IU)	0.0000
Fructose (g)	0.0231
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4457
Tyrosine (g)	0.1760
Potassium, K (mg)	75.6738
Fatty acids, total saturated 12:0 (g)	12.7840
Vitamin A, RAE (g)	0.8388
Serine (g)	0.2927
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2568
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	4.4608
Histidine (g)	0.1146
Isoleucine (g)	0.2403
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3115
Water (g)	622.0619
Fatty acids, total saturated 8:0 (g)	0.8976
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	7.3962
Sodium, Na (mg)	69.2988
Iron, Fe (mg)	0.2895
Energy (kJ)	1167.9028
Ash (g)	0.7089
Caffeine (mg)	0.0000
Glycine (g)	0.1617
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5564
Fatty acids, total polyunsaturated (g)	0.5601
Vitamin E (alpha-tocopherol) (mg)	1.0683
Sucrose (g)	0.0231
Vitamin B-6 (mg)	0.0248
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0544
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2834
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0951
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0307
Folate, food (g)	3.2262
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	3.1731
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.0644
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	22.2065
Vitamin B-12 (g)	0.0297
Calcium, Ca (mg)	62.0175
Fatty acids, total saturated 10:0 (g)	1.0064
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0099
Alanine (g)	0.2787
Glutamic acid (g)	0.6278
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4.8038
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4112
Folate, DFE (g)	3.2262
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.5566
Tryptophan (g)	0.0455
Threonine (g)	0.1715
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0416
Protein (g)	4.2161
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.1729
Betaine (mg)	0.9835
Phosphorus, P (mg)	23.3262
Tocopherol, gamma (mg)	0.1418

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. | 2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. | 3. When the dough has pulled together into a ball, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes. | 4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. | 5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. | 6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. | 7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2	tablespoons	-	-	-	-
water	2 1/2	cups	0.0	0.0	0.0	0.0
salt	2	teaspoons	-	-	-	-
vegetable oil	2	tablespoons	234.46400000000003	0.0	0.0	27.2
purpose flour	7	cups	-	-	-	-
cornmeal	1	tablespoon	27.6025	5.8629	0.6191	0.2737
egg white	1		17.16	0.2409	3.597	0.0561
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.

Cooking in progress....

Italian Bread Bowls