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Moroccan Aniseed Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)73.3944
Energy (kCal)2031.621
Carbohydrates (g)400.2471
Total fats (g)19.5925
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl soften yeast in warm water with sugar and set aside for 5 minutes. Add milk, salt, and aniseed. | 2. Add the flour and beat for 50 strokes until a mooth soft dough forms. (it may be a sticky dough). | 3. Cover and let rise until double. | 4. On a baking sheet with oiled fingers flatten to 1" thickness. | 5. Let rise until doubled, about 1 hour. | 6. Prick loaf all over with fork. | 7. Bake at 375F for 35-40 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 1 tablespoon - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    milk 1 cup 148.84 11.6632 7.686 7.9788
    salt 2 teaspoons - - - -
    anise seed 1 tablespoon 22.579 3.3513 1.1792 1.0653
    wheat flour 2 cups 816.0 172.72799999999998 31.704 6.0
    bread flour 2 cups 989.14 198.7322 32.8252 4.5484

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



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