RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.309
Energy (kCal)	501.464
Carbohydrates (g)	47.425
Total fats (g)	27.1338
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3159
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.1850
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.7939
Tocopherol, beta (mg)	0.0050
Lactose (g)	12.3220
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	1.9018
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.4219
Proline (g)	1.2587
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.2904
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	24.3780
Copper, Cu (mg)	0.5932
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9481
Total lipid (fat) (g)	27.1338
Vitamin K (phylloquinone) (g)	0.8820
Cholesterol (mg)	210.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	0.0000
Folate, total (g)	65.1000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	685.3800
Energy (kcal)	501.4640
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1437
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5689
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	39.8834
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2301
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)	62.1220
Fatty acids, total saturated 16:0 (g)	4.4259
Carbohydrate, by difference (g)	47.4250
Vitamin D (IU)	45.8800
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.8192
Tyrosine (g)	0.8613
Potassium, K (mg)	523.2840
Fatty acids, total saturated 12:0 (g)	0.1879
Vitamin A, RAE (g)	193.1400
Serine (g)	1.2404
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0209
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.7772
Histidine (g)	0.5435
Isoleucine (g)	0.9630
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.0322
Water (g)	372.4968
Fatty acids, total saturated 8:0 (g)	0.1850
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	17.0800
Sodium, Na (mg)	201.3180
Iron, Fe (mg)	1.8033
Energy (kJ)	2100.5600
Ash (g)	3.7947
Caffeine (mg)	0.0000
Glycine (g)	0.7333
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	7.2665
Fatty acids, total polyunsaturated (g)	7.7430
Vitamin E (alpha-tocopherol) (mg)	0.6958
Sucrose (g)	27.3764
Vitamin B-6 (mg)	0.2175
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1830
Vitamin D (D2 + D3) (g)	1.2440
Vitamin D3 (cholecalciferol) (g)	1.2440
Lysine (g)	1.2715
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.8848
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5171
Folate, food (g)	65.1000
Fatty acids, total saturated 20:1 (g)	0.0336
Fatty acids, total monounsaturated (g)	9.2484
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	181.7920
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	8.1302
Vitamin B-12 (g)	1.5430
Calcium, Ca (mg)	444.8820
Fatty acids, total saturated 10:0 (g)	0.1860
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.9079
Glutamic acid (g)	3.7556
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	189.8000
Leucine (g)	1.6818
Folate, DFE (g)	65.1000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	2.7900
Tryptophan (g)	0.2981
Threonine (g)	0.8267
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.4736
Protein (g)	19.3090
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.0559
Betaine (mg)	1.6140
Phosphorus, P (mg)	529.8360
Tocopherol, gamma (mg)	0.2500

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. Put all of the ingredients except the butter and parmesan flakes into the bread machine. | 2. Set the dough cycle on your bread machine and let it prepare the dough. | 3. Punch down the dough and divide it in half. | 4. Spray a sheet pan, or line with parchment paper, and shape both pieces into loaves. | 5. Brush the tops with butter and sprinkle them with the parmesan flakes. | 6. Cover with paper towels or kitchen towels and let rise for 15 minutes. | 7. Preheat oven to 375. | 8. Bake for 20 minutes or until golden brown. | 9. Let cool for a few minutes, if you can wait that long. | 10. Slice and serve hot with butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4	cups		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	1			71.5	0.36	6.28	4.755
active yeast	2 1/4	1/4		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
garlic salt	2	teaspoons		-	-	-	-
italian seasoning	1	tablespoon		-	-	-	-
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
parmesan cheese			grated	-	-	-	-

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

Cooking in progress....

Eric's Yummy Italian Bread (Bread Machine)