RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.953
Energy (kCal)	323.0187
Carbohydrates (g)	18.7385
Total fats (g)	27.7274
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2257
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0112
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0404
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.7575
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5869
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0352
Proline (g)	0.0836
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0105
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3429
Copper, Cu (mg)	0.0545
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1731
Total lipid (fat) (g)	27.7274
Vitamin K (phylloquinone) (g)	16.3142
Cholesterol (mg)	1.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.1500
Phytosterols (mg)	59.9780
Folate, total (g)	3.1438
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	93.6543
Energy (kcal)	323.0187
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3395
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0214
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	14.4782
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0107
Vitamin C, total ascorbic acid (mg)	1.4334
Lutein + zeaxanthin (g)	68.8792
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0555
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	19.6288
Fatty acids, total saturated 16:0 (g)	3.2103
Carbohydrate, by difference (g)	18.7385
Vitamin D (IU)	0.3000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0719
Tyrosine (g)	0.0414
Potassium, K (mg)	48.2092
Fatty acids, total saturated 12:0 (g)	0.0120
Vitamin A, RAE (g)	10.3852
Serine (g)	0.0490
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0460
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0456
Histidine (g)	0.0273
Isoleucine (g)	0.0426
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2190
Water (g)	488.6457
Fatty acids, total saturated 8:0 (g)	0.0115
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	28.7888
Sodium, Na (mg)	18.9172
Iron, Fe (mg)	0.5684
Energy (kJ)	1351.8225
Ash (g)	0.5552
Caffeine (mg)	0.0000
Glycine (g)	0.0273
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.7383
Fatty acids, total polyunsaturated (g)	2.9643
Vitamin E (alpha-tocopherol) (mg)	3.9063
Sucrose (g)	13.6882
Vitamin B-6 (mg)	0.0261
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0112
Vitamin D (D2 + D3) (g)	0.0150
Vitamin D3 (cholecalciferol) (g)	0.0150
Lysine (g)	0.0532
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0865
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0272
Folate, food (g)	3.1438
Fatty acids, total saturated 20:1 (g)	0.0843
Fatty acids, total monounsaturated (g)	19.8782
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.3240
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.0573
Vitamin B-12 (g)	0.0675
Calcium, Ca (mg)	72.0400
Fatty acids, total saturated 10:0 (g)	0.0115
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0066
Alanine (g)	0.0481
Glutamic acid (g)	0.1862
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	3.2025
Vitamin E, added (mg)	0.0000
Retinol (g)	6.7500
Leucine (g)	0.0992
Folate, DFE (g)	3.1438
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.5818
Tryptophan (g)	0.0102
Threonine (g)	0.0378
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0527
Protein (g)	0.9530
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.4202
Betaine (mg)	0.7067
Phosphorus, P (mg)	26.2988
Tocopherol, gamma (mg)	0.3187

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat slow cooker unit, without the crock, on high. | 2. Grease slow crock very well and line the bottom with a greased round of parchment paper. | 3. Sprinkle interior of crock with cornmeal. | 4. Stir yeast and sugar into 1/2 cup of the water, set in a warm place and let stand for 10 minutes or until very foamy. | 5. Place flour in large bowl and mix in the herbs and salt. | 6. Make a well in the centre and add the yeast mixture, remaining water and oil. | 7. Mix by hand until a ragged dough forms. | 8. Knead the dough on a well-floured surface for 8 to 10 minutes or until smooth and elastic (add up to 3/4 cup additional flour as needed to prevent sticking). | 9. Place dough in the crock and brush the top with the milk. | 10. Let stand in warm place for 5 minutes. | 11. Place crock in slow cooker unit, cover and bake on high for 2 1/2 to 3 hours or until the dough springs back when lightly pressed on top and the sides of the loaf are browned. | 12. Carefully remove crock and place on dry surface (otherwise crock may crack), allow to stand for 5 minutes, turn crock upside down and give it a sharp, quick shake to release loaf. | 13. Cool completely before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups	divided	0.0	0.0	0.0	0.0
active yeast	1	package		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
cornmeal	2	teaspoons		18.4017	3.9086	0.4128	0.1825
purpose flour	4 1/2	cups		-	-	-	-
rosemary	1	teaspoon	dried	0.917	0.1449	0.0232	0.040999999999999995
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
basil leaf	1	teaspoon	dried	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905

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

Cooking in progress....

Slow Cooker Herb Bread