Soft Cheese and Herb Loaves
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
3600
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,600 cal. | (171 %) | ||
| Protein | 153 g | (156 %) | ||
| Fat | 102 g | (88 %) | ||
| Carbohydrates | 508 g | (339 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 59.3 g | (198 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 3.4 mg | (340 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 49.5 mg | (413 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 6.3 mg | (105 %) | ||
| Biotin | 54.4 μg | (121 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2,202 mg | (55 %) | ||
| Calcium | 1,988 mg | (199 %) | ||
| Magnesium | 553 mg | (184 %) | ||
| Iron | 30.6 mg | (204 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 31.4 mg | (393 %) | ||
| Saturated fatty acids | 48.9 g | |||
| Uric acid | 527 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 6 ½ cups Bread mix
- 2 cups black Olives (pitted, halved)
- 2 sprigs rosemary (leaves chopped)
- 2 cups Goat cheese (sliced)
- To garnish
- rosemary
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Potato ricer, 1 Lid, 1 Bowl, 1 Wooden spoon
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 2 loaf tins.
2.
Prepare the bread mix according to the package instructions. Knead the rosemary and most of the olives into the dough. Divide the dough into 2 halves.
3.
Put the dough into the loaf tins. Press the remaining olives into the top of the dough.
4.
Bake for 15 minutes, then place the cheese slices on top of each loaf and cook for a further 15 minutes until the loaves are golden. The undersides of the loaves should sound hollow when tapped.
5.
Cool in the tins for 10 minutes, then turn out and garnish with rosemary sprigs. Serve warm.
