RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.4076
Energy (kCal)	38.1
Carbohydrates (g)	4.7418
Total fats (g)	0.207
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0020
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	3.1520
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0010
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0026
Proline (g)	0.0025
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0005
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.0100
Copper, Cu (mg)	0.0826
Maltose (g)	0.2880
Zinc, Zn (mg)	0.7746
Total lipid (fat) (g)	0.2070
Vitamin K (phylloquinone) (g)	0.0060
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.9000
Folate, total (g)	682.1400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	38.1000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0013
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0008
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3900
Folic acid (g)	538.7400
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.3000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0044
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)	42.0900
Fatty acids, total saturated 16:0 (g)	0.0072
Carbohydrate, by difference (g)	4.7418
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0125
Tyrosine (g)	0.0012
Potassium, K (mg)	402.9000
Fatty acids, total saturated 12:0 (g)	0.0023
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0027
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0027
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0011
Histidine (g)	0.0018
Isoleucine (g)	0.0031
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	22.9950
Water (g)	367.5243
Fatty acids, total saturated 8:0 (g)	0.0004
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	616.2900
Iron, Fe (mg)	0.7632
Energy (kJ)	159.4800
Ash (g)	2.7970
Caffeine (mg)	0.0000
Glycine (g)	0.0026
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0072
Fatty acids, total polyunsaturated (g)	0.0092
Vitamin E (alpha-tocopherol) (mg)	0.0156
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0096
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0034
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8402
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	4.2090
Folate, food (g)	143.4000
Fatty acids, total saturated 20:1 (g)	0.0004
Fatty acids, total monounsaturated (g)	0.0092
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.4460
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0122
Vitamin B-12 (g)	0.0900
Calcium, Ca (mg)	48.5700
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0019
Glutamic acid (g)	0.0097
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0044
Folate, DFE (g)	1059.2400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.2900
Tryptophan (g)	0.0007
Threonine (g)	0.0022
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0607
Protein (g)	4.4076
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0071
Betaine (mg)	0.0000
Phosphorus, P (mg)	20.7600
Tocopherol, gamma (mg)	0.0000

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. Place first 5 ingredients in bread machine in order listed. | 2. Program machine for dough or manual cycle and press start. | 3. Check dough after first few minutes of first knead cycle and add more water if necessary to form very wet batter-like dough that barely forms ball and does not clean sides of pan. | 4. Allow dough to go through one knead cycle and one rise cycle only. | 5. Line very large baking sheet with parchment paper. | 6. Pour and scrape dough onto lightly floured work surface. | 7. Using dough scraper, divide dough into 3 equal pieces. | 8. Using floured hands, transfer dough pieces to prepared baking sheet, forming flat irregular oval shapes and spacing at least 2 1/2-inches apart. | 9. Drizzle tops with olive oil and allow dough to rise in warm draft-free area until almost doubled, about 20 minutes (longer, if needed). | 10. Position rack in upper third of oven just below highest position and preheat oven to 450 degrees F. | 11. Press fingertips into dough in several places to dimple surface (characteristic of this bread). | 12. Bake until tops are dry (if using Sourdough Enhancer, loaves will remain pale after baking). | 13. Transfer ciabattas to rack and cool at least 15 minutes before serving. | 14. ----DoughEnhancer----. | 15. Mix all ingredients and store in tightly closed glass jar. | 16. Add to breadmaker in amount EQUAL to yeast with other dry ingredients. | 17. The ginger makes the yeast act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	tablespoon		33.3	3.6756	4.2984	0.162
water	1 1/2	cups		0.0	0.0	0.0	0.0
purpose flour	3	cups	unbleached	-	-	-	-
salt	1 1/2	1/2		-	-	-	-
lora brody	1	tablespoon		-	-	-	-
olive oil				-	-	-	-
lecithin granule	1	cup		-	-	-	-
vitamin c powder	1	tablespoon		-	-	-	-
ginger	1	tablespoon	ground	4.8	1.0662	0.1092	0.045

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

Cooking in progress....

Ciabatta Bread for ABM