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Czech Tomato Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3848
Energy (kCal)450.564
Carbohydrates (g)58.7268
Total fats (g)24.1104
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat tomato juice and margarine together until margarine is melted. Add sugar, salt and ketchup. Let cool to warm. Sprinkle dry yeast on warm water and stir until dissolved. | 2. Add tomato mixture and yeast to 3 cups flour. Beat with mixer at medium speed for two minutes. Add remaining flour a little at a time to form a soft dough. Turn onto floured surface and knead until smooth, about 8 minutes. | 3. Place in a greased bowl and let rise until double. Punch down and divide in half. Shape into two loaves and place in greased pans. | 4. Let rise again until almost double. Bake at 425ºF. oven for 25-30 minutes and cover after 10 minutes with aluminum foil to keep from getting too brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato juice 2 cups 82.62 17.1558 4.131 1.4094
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    salt 1 teaspoon - - - -
    ketchup 1/4 cup - - - -
    purpose flour 7 cups - - - -
    margarine 2 tablespoons 202.75799999999998 0.2538 0.2538 22.701
    yeast 1 package - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0

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



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