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Cuban Bread Using ABM Dough Cycle & Oven

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.8252
Energy (kCal)1126.834
Carbohydrates (g)203.323
Total fats (g)18.0484
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. ABM: | 2. Add all ingredients in the order directed by your ABM's manual. | 3. Process on the dough cycle per manual's direction. | 4. OVEN: | 5. DO NOT PREHEAT the oven. | 6. When the dough cycle ends, remove the dough from the machine and divide in half. Roll each piece into a 12-inch log. | 7. Place 2 inches apart on a lightly greased baking sheet (or on top of parchment paper cut to fit the baking sheet :) ). | 8. With a sharp knife or single-edged razor blade, cut 3 parallel diagonal slits in the top of each loaf. | 9. DO NOT LET RISE. | 10. Place in COLD oven. Turn the heat to 375 degrees. | 11. Bake for 30 minutes, or until the loaf sounds hollow when the bottom is tapped. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 1 1/2 1/2 - - - -
    bread flour 2 cups 989.14 198.7322 32.8252 4.5484
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt 1/2 teaspoon - - - -
    water 3/4 cup 0.0 0.0 0.0 0.0
    water 2 tablespoons 0.0 0.0 0.0 0.0

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



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