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Jamaican Coco Bread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.6195
Energy (kCal)2620.324
Carbohydrates (g)424.9424
Total fats (g)75.0699
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast and sugar in water then stir in milk, salt and egg. | 2. Add 1/2 of the flour and stir, continue to add flour until you have a dough that can be turned out of the bowl. | 3. Knead the dough for 10 minutes until smooth but firm. | 4. Oil a clean bowl and turn the dough in it until coated. | 5. Cover with a damp towel and let it rise for 1 hours Cut into 10 portions and roll each piece into a 6 inch diameter circle. | 6. Brush with melted butter then fold in 1/2. | 7. Brush with more butter and fold in 1/2 again. | 8. Set breads on a oiled baking sheet and let them rise until they double in size. | 9. Preheat oven to 425 F set a pan of hot water on the lowest oven rack. | 10. Bake for about 12- 15 minutes or until golden brown (on upper rack, set to middle). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 2 packages - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    water 1/4 cup 0.0 0.0 0.0 0.0
    milk 3/4 cup 111.63 8.7474 5.7645 5.9841
    salt 1 1/2 1/2 - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755
    flour 3 cups 1734.84 379.8162 28.203000000000003 6.7308
    butter 1/2 cup melted 684.0 31.428 21.372 57.6

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



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