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Pan De Agua

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.1551
Energy (kCal)2258.865
Carbohydrates (g)450.8231
Total fats (g)10.3959
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Di solve the yeast in warm water (80º F). Let is sit for 25 minutes until the water is foamy. | 2. Mix it with the salt and the flour. | 3. Knead the dough for 10 minutes until the consistency is elastic. | 4. Let it rise for 1 hour and 45 minutes. | 5. Punch it and let it rise again for another 45 minutes. | 6. Give the dough a long (french loaf type) shape, cut a slit down the middle, and bake it at 450-475ºF for 20 minutes or until it reaches a golden color. | 7. For a crunchy crust put a small ovenproof container with water in the oven when baking the bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bread flour 4 1/2 cups 2225.565 447.1475 73.8567 10.2339
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    yeast 1 tablespoon 33.3 3.6756 4.2984 0.162
    salt 1 teaspoon - - - -

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



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