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Italian Parmesan Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.582
Energy (kCal)1378.774
Carbohydrates (g)93.102
Total fats (g)80.6628
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle yeast into warm water in a large mixing bowl. Let stand until dissolved. Add sugar, salt, and 1 cup of the flour, Beat well. | 2. Add 3 eggs one at a time. Beat until smooth. Beat in butter. Work in finely chopped bell peppers. Gradually add enough remaining flour to make a soft dough. | 3. Turn out on floured board. Knead until smooth and satiny. Place in a greased bowl. Butter top of dough lightly. Cover with a kitchen towel. Let rise in a warm place until doubled in size. Turn out on a floured board. Knead lightly. | 4. Roll out into a rectangle about 10 to 16 inches. Beat remaining egg. Blend in cheeses and oregano. Spread cheese filling over dough. Roll up firmly from narrow end. Shape into a round by folding ends underneath. Place in a greased 2 quart round baking dish (preferably one with straight sides about 3 inches high, such as a soufflé or fondue dish). Cover. | 5. Let rise in warm place until doubled in size. Bake in 350 degrees F oven 40 minutes, or until golden brown and loaf sounds hollow when thumped. Cool 10 minutes. Remove from pan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 1 active - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    salt 1 teaspoon - - - -
    purpose flour 3 cups - - - -
    egg 4 286.0 1.44 25.12 19.02
    butter 1/2 cup 684.0 31.428 21.372 57.6
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    monterey jack cheese 1 cup shredded - - - -
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    bell pepper chopped - - - -

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

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