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Buttermilk Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)124.032
Energy (kCal)7326.2213
Carbohydrates (g)1546.8096
Total fats (g)52.8065
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scald buttermilk,add sugar and salt;cool to lukewarm.Dissolve yeast in lukewarm buttermilk.Add half the flour and beat until smooth.Add melted shortening and remaining flour,or enough to make easily handled dough. | 2. Knead dough quickly and lightly until smooth and elastic. Place dough in greased bowl,cover and set in warm place,free from draft. | 3. Let rise until doubled in bulk, about 1-1/2 hours.When light,divide into 3 equal portions and shape into loaves.Place in greased bread pans. | 4. Cover and let rise until doubled in bulk,about 1 hour.Bake in a 425 degree F oven for 15 minutes,then reduce heat to 375 degrees F and finish baking 35 minutes longer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    buttermilk 4 cups - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    salt 2 tablespoons - - - -
    yeast cake 2 compressed 50.4333 0.0 11.22 0.2833
    flour 12 cups 6939.36 1519.2648 112.81200000000001 26.9232
    shortening 2 tablespoons melted 226.304 0.0 0.0 25.6

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



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