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Spanish Peasant Bread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.067
Energy (kCal)283.062
Carbohydrates (g)38.2662
Total fats (g)10.1416
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast in 2/3 C water. | 2. Combine with salt, sugar, 2C water and 5 C flour. Beat 5 minutes. | 3. Add enough remaining flour, beating with wooden spoon, until dough is soft. Knead vigorously for 5 minutes. | 4. Place in a large greased bowl and brush top with melted butter. Cover and allow to rise until double. Punch down. | 5. Form into 1 large or 2 small oblong rolls. Place on lightly greased baking sheet that has been sprinkled with cornmeal. Brush with egg yolk glaze and sprinkle with poppy seeds or sesame seeds. | 6. Put bread in cold oven and turn oven temperature to 400 dg. Bake for 45-50 minutes. The bread will rise with the temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 1 1/2 1/2 16.65 1.8378 2.1492 0.081
    water 2/3 cup 0.0 0.0 0.0 0.0
    salt 1 tablespoon - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    water 2 cups 0.0 0.0 0.0 0.0
    purpose flour 8 cups sifted - - - -
    yellow cornmeal 1/4 cup 101.87 21.4354 2.5254 1.037
    egg yolk 2 beaten 109.48 1.2206 5.3924 9.0236
    sesame seed - - - -

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



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