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Beer Bread II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.786
Energy (kCal)693.72
Carbohydrates (g)186.7404
Total fats (g)19.8246
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine mash and oats with 5 cups of flour. | 2. Add the sediment and combine well, stirring in one direction to develop gluten. | 3. Turn out dough onto a heavily floured board and knead, drawing in approximately another 3 cups of flour. | 4. It will have the consistency of a heavy biscuit dough. | 5. Shape into a smooth ball and place in a lightly oiled large stainless bowl. | 6. Cover and let rise in a warm, humid place until about double in bulk, about two hours. | 7. Punch down and divide into four loaves. | 8. Place loaves in lightly oiled bread pans, cover and let rise in a warm, humid place for about one hour. | 9. Preheat oven to 400 degrees F and bake loaves for approximately one hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white flour 6 -8 cups 0.0 0.0 0.0 0.0
    brown ale 2 cups - - - -
    barley malt mash 3 cups - - - -
    oat 3 cups rolled 693.72 186.7404 48.786 19.8246

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



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