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Italian Seasoned Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.7825
Energy (kCal)2905.859
Carbohydrates (g)608.1599
Total fats (g)24.8104
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a quart bowl or measuring cup, put the warm water, the margarine or butter, the sugar, the salt, and a tablespoon of the flour. Stir well. | 2. Add in the yeast and then set aside for five minutes. | 3. In a very large bowl, mix 2 cups flour, 1/2 cup of the parmesan, and the remaining ingredients. Stir to mix. | 4. Slowly stir in the yeast mixture. | 5. Beat in the rest of the flour. | 6. Leave the bread mix in the bowl, and cover with a damp dish towel and then plastic wrap. | 7. Let rise 45 minutes, until light and bubbly. | 8. Preheat the oven to 375°F. | 9. Butter a two quart casserole. | 10. Stir the bread mix until it collapses, and then flop it into the greased dish. | 11. Sprinkle the remaining parmesan on top of the bread mix. | 12. Let rise 30 minutes and then put in oven. | 13. Bake 35 minutes until lightly browned. | 14. Turn the bread out onto the counter. | 15. Lightly thump bottom. | 16. If it sounds hollow it's done. | 17. Otherwise, return to casserole for a few minutes. | 18. Let partially cool. | 19. Serve warm with real butter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 cups 0.0 0.0 0.0 0.0
    yeast 2 packages - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    salt 2 teaspoons - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    parmesan cheese 1/2 cup 18.5 2.0 2.0 0.25
    parmesan cheese 1 tablespoon 18.5 2.0 2.0 0.25
    oregano 1 1/2 1/2 dried 3.975 1.0338 0.135 0.0642
    flour 4 1/2 cups 2602.26 569.7243 42.3045 10.0962

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



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