RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	41.0941
Energy (kCal)	1034.3097
Carbohydrates (g)	102.0698
Total fats (g)	52.1587
Fatty acids, total saturated 20:0 (g)	0.0506
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9875
Fatty acids, total polyunsaturated 17:1 (g)	0.0358
Fatty acids, total trans-monoenoic (g)	0.3186
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2129
Fatty acids, total saturated 4:0 (g)	0.3741
Fatty acids, total trans (g)	0.4598
Riboflavin (mg)	1.3149
Tocopherol, beta (mg)	0.1007
Lactose (g)	13.6488
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0138
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0023
Fatty acids, total saturated 18:0 (g)	3.9637
Tocopherol, delta (mg)	1.6136
Arginine (g)	2.5452
Proline (g)	4.5053
Fatty acids, total polyunsaturated 18:1 t (g)	0.2838
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0849
Adjusted Protein (g)	0.0000
Cystine (g)	0.6268
Tocotrienol, beta (mg)	0.1361
Selenium, Se (g)	58.2837
Copper, Cu (mg)	0.7196
Maltose (g)	0.6804
Zinc, Zn (mg)	5.8684
Total lipid (fat) (g)	52.1587
Vitamin K (phylloquinone) (g)	29.8382
Cholesterol (mg)	432.6874
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.6303
Menaquinone-4 (g)	4.8214
Phytosterols (mg)	0.0620
Folate, total (g)	118.4477
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0345
Vitamin A, IU (IU)	1344.3350
Energy (kcal)	1034.3097
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4098
Fatty acids, total saturated 14:1 (g)	0.0989
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2259
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0034
Sugars, total (g)	66.0110
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0093
Lutein + zeaxanthin (g)	542.6893
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	2.7234
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	95.3604
Fatty acids, total saturated 16:0 (g)	9.1970
Carbohydrate, by difference (g)	102.0698
Vitamin D (IU)	86.8800
Fructose (g)	0.2292
Fluoride, F (g)	1.1000
Aspartic acid (g)	3.6391
Tyrosine (g)	1.8014
Potassium, K (mg)	745.3823
Fatty acids, total saturated 12:0 (g)	0.4918
Vitamin A, RAE (g)	382.0021
Serine (g)	2.6143
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.2847
Fatty acids, total trans-polyenoic 22:4 (g)	0.0187
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0170
Fatty acids, total saturated 22:0 (g)	0.0416
Fatty acids, total saturated 14:0 (g)	1.7452
Histidine (g)	1.2001
Isoleucine (g)	2.1159
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0755
Niacin (mg)	3.1872
Water (g)	571.7766
Fatty acids, total saturated 8:0 (g)	0.2902
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0250
Carotene, beta (g)	34.0897
Sodium, Na (mg)	1418.8915
Iron, Fe (mg)	3.7593
Energy (kJ)	4329.7740
Ash (g)	8.6924
Caffeine (mg)	0.0000
Glycine (g)	1.3492
Fatty acids, total trans-polyenoic (g)	0.1413
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0630
Fatty acids, total saturated 18:2 undifferentiated (g)	13.1185
Fatty acids, total polyunsaturated (g)	14.4877
Vitamin E (alpha-tocopherol) (mg)	2.0651
Sucrose (g)	50.1069
Vitamin B-6 (mg)	0.4106
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3327
Vitamin D (D2 + D3) (g)	2.2440
Vitamin D3 (cholecalciferol) (g)	2.2440
Lysine (g)	3.1067
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0366
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	24.5733
Pantothenic acid (mg)	3.0880
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)	0.1078
Fatty acids, total trans-polyenoic 18:3i (g)	0.0023
Thiamin (mg)	0.7106
Folate, food (g)	88.9642
Fatty acids, total saturated 20:1 (g)	0.1401
Fatty acids, total monounsaturated (g)	15.9397
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.4139
Fatty acids, total polyunsaturated 16:1 t (g)	0.0348
Fatty acids, total polyunsaturated 17:0 (g)	0.0900
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	329.2151
Fatty acids, total polyunsaturated 16:1 c (g)	0.3318
Fatty acids, total saturated (g)	17.2281
Vitamin B-12 (g)	3.0653
Calcium, Ca (mg)	863.4395
Fatty acids, total saturated 10:0 (g)	0.4453
Galactose (g)	0.2608
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.8031
Glutamic acid (g)	9.1949
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0021
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	377.5281
Leucine (g)	3.8951
Folate, DFE (g)	88.9642
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1390
Fiber, total dietary (g)	4.6742
Tryptophan (g)	0.5809
Threonine (g)	1.6428
Fatty acids, total polyunsaturated 18:1 c (g)	7.6140
Manganese, Mn (mg)	0.9173
Protein (g)	41.0941
Cryptoxanthin, beta (g)	10.1340
Fatty acids, total saturated 18:1 undifferentiated (g)	15.2482
Betaine (mg)	1.8113
Phosphorus, P (mg)	1038.2382
Tocopherol, gamma (mg)	5.0019

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 combine 2 1/2 cups of flour, sugar, salt and yeast, stir until blended. | 2. In a small pan heat milk, water and butter until very warm, about 120°F. | 3. Add warm liquid and eggs to flour mixture. | 4. Stir until moistened and beat on medium speed for 3 minutes. | 5. By hand stir in remaining flour (2 to 2 3/4 cups) to form a stiff batter. | 6. Generously grease a 12 cup bunt pan (or 10 inch tube pan) and sprinkle evenly with sesame seeds. | 7. In a bowl combine all filling ingredients and mix well. | 8. Spoon half the batter evenly into greased pan, spoon filling mixture evenly over batter staying 1/2 inch away from sides of pan. | 9. Spoon remaining batter evenly into pan over filling. | 10. Cover loosely with plastic wrap and set in warm place to rise until doubled in size, about 30 minutes. | 11. Do not punch or stir down dough. | 12. Remove plastic and bake in a 350°F oven for 30 or 40 minutes until golden brown and loaf sounds hollow when tapped. | 13. Remove from pan to cool on a wire rack. | 14. Prep time does not include rising time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4 1/2 - 5 1/2	cups		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
active yeast	2	packages		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
water	1	cup		0.0	0.0	0.0	0.0
butter	1/2	cup		171.0	7.857	5.343	14.4
egg	2			143.0	0.72	12.56	9.51
sesame seed	2	tablespoons		171.0	7.857	5.343	14.4
mozzarella cheese	4	ounces	shredded	367.4094	30.8669	15.3768	20.2642
italian seasoning	1/2	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
butter	1/4	cup	softened	171.0	7.857	5.343	14.4

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

Cooking in progress....

Italian Cheese Bread Ring