RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	25.9581
Energy (kCal)	501.404
Carbohydrates (g)	41.8891
Total fats (g)	25.7119
Fatty acids, total saturated 20:0 (g)	0.0118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2725
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2625
Fatty acids, total saturated 4:0 (g)	0.1870
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	2.0228
Tocopherol, beta (mg)	0.7489
Lactose (g)	12.3339
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	2.1813
Tocopherol, delta (mg)	0.0904
Arginine (g)	1.3976
Proline (g)	1.6230
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	2.5520
Glucose (dextrose) (g)	0.4332
Adjusted Protein (g)	0.0000
Cystine (g)	0.3894
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	52.2432
Copper, Cu (mg)	0.3058
Maltose (g)	0.1079
Zinc, Zn (mg)	3.5329
Total lipid (fat) (g)	25.7119
Vitamin K (phylloquinone) (g)	1.1510
Cholesterol (mg)	580.8500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0600
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	0.0000
Folate, total (g)	318.3960
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1180.4200
Energy (kcal)	501.4040
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3605
Fatty acids, total saturated 14:1 (g)	0.0111
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6910
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	38.2959
Folic acid (g)	179.5800
Tocotrienol, alpha (mg)	0.0783
Vitamin C, total ascorbic acid (mg)	0.0880
Lutein + zeaxanthin (g)	688.9800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0774
Vitamin B-12, added (g)	0.0000
Valine (g)	1.6183
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)	78.5860
Fatty acids, total saturated 16:0 (g)	5.7351
Carbohydrate, by difference (g)	41.8891
Vitamin D (IU)	123.9400
Fructose (g)	0.0374
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.4594
Tyrosine (g)	1.0663
Potassium, K (mg)	668.3860
Fatty acids, total saturated 12:0 (g)	0.1894
Vitamin A, RAE (g)	337.0100
Serine (g)	1.7438
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2602
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0105
Fatty acids, total saturated 14:0 (g)	0.7822
Histidine (g)	0.6529
Isoleucine (g)	1.2880
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	8.0251
Water (g)	303.0625
Fatty acids, total saturated 8:0 (g)	0.1885
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	32.0400
Sodium, Na (mg)	460.4200
Iron, Fe (mg)	3.4012
Energy (kJ)	2099.9440
Ash (g)	4.3826
Caffeine (mg)	0.0000
Glycine (g)	0.7501
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	4.9393
Fatty acids, total polyunsaturated (g)	5.6156
Vitamin E (alpha-tocopherol) (mg)	1.8152
Sucrose (g)	25.3665
Vitamin B-6 (mg)	0.3390
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1863
Vitamin D (D2 + D3) (g)	3.1620
Vitamin D3 (cholecalciferol) (g)	3.1620
Lysine (g)	1.8469
Beta-sitosterol (mg)	9.5920
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.2559
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)	0.0102
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.6598
Folate, food (g)	138.8160
Fatty acids, total saturated 20:1 (g)	0.0485
Fatty acids, total monounsaturated (g)	8.1612
Stigmasterol (mg)	0.6160
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0307
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1170
Choline, total (mg)	472.8064
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	9.6978
Vitamin B-12 (g)	2.3495
Calcium, Ca (mg)	484.4660
Fatty acids, total saturated 10:0 (g)	0.1905
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0214
Alanine (g)	1.2120
Glutamic acid (g)	4.1137
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	332.8700
Leucine (g)	2.1696
Folate, DFE (g)	444.0960
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	2.1060
Tryptophan (g)	0.3109
Threonine (g)	1.0602
Fatty acids, total polyunsaturated 18:1 c (g)	3.9040
Manganese, Mn (mg)	0.6541
Protein (g)	25.9581
Cryptoxanthin, beta (g)	14.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	7.7275
Betaine (mg)	1.9962
Phosphorus, P (mg)	552.0600
Tocopherol, gamma (mg)	1.5023

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Hungarian
Dietary Style
Preparation Time
Cooking Time - 60 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a small mixing bowl, dissolve yeast in warm milk. Let stand until creamy, about 15 minutes. | 2. Mix the egg, egg yolks, sugar, and salt. In a large mixing bowl, combine the yeast mixture with the egg, egg yolks, sugar, salt and 3 cups of the flour; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. | 3. Turn out onto a floured bread board, and cut into 2 equal parts. Form into cylindrical loaves; let rest for 20 minutes. Divide each loaf in half and roll into a long rope for braiding. Fasten the 4 ends together. Braid. End by fastening the ends, and turning each end under the loaf. Place on cookie sheet, and cover with a towel until doubled in size, about 40 minutes. | 4. Brush risen loaf with a beaten egg and sprinkle with poppy seeds. Bake at 400 degrees F (200 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes, or until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	(		11.1	1.2252	1.4328	0.054000000000000006
milk	1	3/4 cups		148.84	11.6632	7.686	7.9788
egg yolk	1			54.74	0.6103	2.6962	4.5118
egg	2			143.0	0.72	12.56	9.51
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
salt	2	teaspoons		-	-	-	-
purpose flour	5	cups		-	-	-	-
poppy seed	1	tablespoon		46.2	2.4754	1.5831	3.6573
egg	1		beaten	143.0	0.72	12.56	9.51

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

Cooking in progress....

Hungarian Braided White Bread