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Cuban Bread for the bread machine

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.3906
Energy (kCal)1600.21
Carbohydrates (g)306.7941
Total fats (g)11.6856
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add water, salt, flour, brown sugar and yeast to bread machine pan in the order suggested by manufacturer. | 2. Select dough/manual cycle. | 3. When cycle is complete, transfer dough to a lightly floured surface. | 4. Shape into a long loaf; taper ends by gently rolling back and forth. | 5. Place on a baking sheet that has been sprinkled with cornmeal. | 6. Let rise, uncovered, 10 minutes. | 7. Using a sharp knife, make 3 or 4 diagonal slashes on top of loaf. | 8. Brush with egg glaze. | 9. Place on the middle shelf of a cold oven. | 10. Place a shallow pan on bottom shelf and add hot water to pan. | 11. Set oven temperature at 400 degrees and bake 30 minutes, or until done. | 12. Remove from pan and let cool on wire rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 cup 0.0 0.0 0.0 0.0
    water 3 tablespoons 0.0 0.0 0.0 0.0
    salt 1 1/2 1/2 - - - -
    bread flour 3 cups 1483.71 298.0983 49.2378 6.8226
    brown sugar 2 teaspoons 22.8 5.8854 0.0072 0.0
    yeast 2 teaspoons 22.2 2.4504 2.8656 0.10800000000000001
    cornmeal - - - -
    egg 1 mixed 71.5 0.36 6.28 4.755
    water 1 tablespoon 0.0 0.0 0.0 0.0
    hot water 3/4 cup 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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