RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.0685
Energy (kCal)	913.2415
Carbohydrates (g)	109.373
Total fats (g)	43.112
Fatty acids, total saturated 20:0 (g)	0.0084
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2996
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2625
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	1.0679
Tocopherol, beta (mg)	0.0185
Lactose (g)	0.0119
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	2.4336
Tocopherol, delta (mg)	0.0702
Arginine (g)	2.7256
Proline (g)	1.2078
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4006
Adjusted Protein (g)	0.0000
Cystine (g)	0.5529
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	41.3780
Copper, Cu (mg)	1.1693
Maltose (g)	0.0239
Zinc, Zn (mg)	4.6621
Total lipid (fat) (g)	43.1120
Vitamin K (phylloquinone) (g)	0.4500
Cholesterol (mg)	556.4500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	223.5150
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1301.3400
Energy (kcal)	913.2415
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4506
Fatty acids, total saturated 14:1 (g)	0.0111
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8348
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	87.2059
Folic acid (g)	22.4475
Tocotrienol, alpha (mg)	0.0651
Vitamin C, total ascorbic acid (mg)	113.3880
Lutein + zeaxanthin (g)	961.9900
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0774
Vitamin B-12, added (g)	0.0000
Valine (g)	1.6933
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)	97.4527
Fatty acids, total saturated 16:0 (g)	6.0029
Carbohydrate, by difference (g)	109.3730
Vitamin D (IU)	119.0600
Fructose (g)	0.0119
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.8173
Tyrosine (g)	1.0925
Potassium, K (mg)	836.8007
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	249.9100
Serine (g)	1.8419
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4220
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.3612
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0105
Fatty acids, total saturated 14:0 (g)	0.1230
Histidine (g)	0.7281
Isoleucine (g)	1.3263
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	5.2377
Water (g)	393.1910
Fatty acids, total saturated 8:0 (g)	0.0055
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	155.8300
Sodium, Na (mg)	224.7045
Iron, Fe (mg)	4.2468
Energy (kJ)	3822.5117
Ash (g)	5.5887
Caffeine (mg)	0.0000
Glycine (g)	1.4228
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	14.5910
Fatty acids, total polyunsaturated (g)	15.3075
Vitamin E (alpha-tocopherol) (mg)	1.8322
Sucrose (g)	66.7998
Vitamin B-6 (mg)	0.4420
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.9180
Vitamin D3 (cholecalciferol) (g)	2.9180
Lysine (g)	1.5508
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.0115
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)	0.0102
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.2031
Folate, food (g)	201.0675
Fatty acids, total saturated 20:1 (g)	0.0818
Fatty acids, total monounsaturated (g)	16.5833
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0307
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1170
Choline, total (mg)	451.1002
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	8.8180
Vitamin B-12 (g)	1.2253
Calcium, Ca (mg)	427.4880
Fatty acids, total saturated 10:0 (g)	0.0075
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.5323
Glutamic acid (g)	4.5743
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	28.5600
Vitamin E, added (mg)	0.0000
Retinol (g)	223.0700
Leucine (g)	2.1885
Folate, DFE (g)	239.2275
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	10.1068
Tryptophan (g)	0.4483
Threonine (g)	1.1463
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.9973
Protein (g)	28.0685
Cryptoxanthin, beta (g)	280.4400
Fatty acids, total saturated 18:1 undifferentiated (g)	16.0152
Betaine (mg)	0.4530
Phosphorus, P (mg)	748.0463
Tocopherol, gamma (mg)	0.7261

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. BREAD: | 2. Combine starter ingredients, cover and let rest overnight. | 3. Next day combine starter with remaining dough ingredients. | 4. Mix and knead, by mixer or bread machine, until dough is elastic and satiny. | 5. Let dough rise in a greased bowl, covered for 1 to 2 hours, until puffy. | 6. Divide dough into three pieces, shape into 18" long ropes, braid together and connect the ends of braid to form a round wreath. | 7. Cover and let rise until puffy, about 1 to 2 hours. | 8. Preheat oven to 375. | 9. Bake wreath for 15 minutes. | 10. Reduce heat to 350 and bake for an additional 20 minutes, tenting with foil for final 10 minutes, until golden - a digital thermometer inserted in center will read 190. | 11. Remove from oven and transfer to rack to cool. | 12. GLAZE: | 13. Stir together sugar and enough orange juice (or milk) to make a thin pourable glaze. | 14. Drizle glaze onto braid. | 15. Decorate with nonpareils, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup	unbleached	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
yeast	1/8	teaspoon		1.3875	0.1532	0.1791	0.0068
purpose flour	2 1/4	cups	unbleached	-	-	-	-
salt	1 1/4	1/4		-	-	-	-
yeast	2	teaspoons		1.3875	0.1532	0.1791	0.0068
sugar	1/3	cup		268.66	67.1987	0.0	0.0
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
egg	2			143.0	0.72	12.56	9.51
egg yolk	1			54.74	0.6103	2.6962	4.5118
vanilla	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
orange	1		grated rind	86.48	21.62	1.7296	0.2208
confectioner ' sugar	1	cup	sifted	-	-	-	-
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
nonpareil candy sprinkle	2	tablespoons		-	-	-	-

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

Cooking in progress....

Easter Bread Wreath from KAF