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Kartoffelbrot

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3768.471
Energy (kCal)231397.375
Carbohydrates (g)50644.0515
Total fats (g)902.2625
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and wash the potatoes, leave them to drain and then grate them finely. Place the grated potato in a bowl and pour over 100ml boiling water. Mix the flour with the dried yeast and salt. Add the potato and the egg to the flour mixture and knead the mixture together thoroughly. Cover the bowl and leave in a warm place for 30 minutes. | 2. Preheat the oven to 225 degrees Celsius Place the potato dough on a floured work surface and knead once more. With floured hands form a round bread shape from the dough. Place the potato bread on a baking tray lined with baking paper and place in the centre of the oven. | 3. Spray a little water in the oven and close the door immediately. Bake the potato bread for 20 minutes. Then reduce the heat to 200 degrees C and place near the bottom of the oven. Bake for another 30 minutes. To test whether the bread is baked through knock on the bottom of the bread with your knuckles. It should sound hollow. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 400 - - - -
    hot water 100 ml 0.0 0.0 0.0 0.0
    flour 400 231312.0 50642.16 3760.4 897.44
    yeast 1 1/4 1/4 13.875 1.5315 1.791 0.0675
    salt 1 teaspoon - - - -
    egg 1 71.5 0.36 6.28 4.755

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



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