Try this Abm Wheatlet and Corn Flour Bread recipe, or contribute your own.
Suggest a better descriptionAdd the liquid and solid ingredients and the yeast in order according to the manufacturers instructions. Run on regular/basic and medium crust. The cream of wheat is not as gritty as cornmeal and yet the corn flour provides the corn taste. I made my first loaf with parsley but as for any cornmeal bread or muffin, the addition of garlic, chiles, bacon bits and/or cheese should work. An original recipe by Jim Weller. Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 1 1/2lb loaf | ||
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Calories: 172 | ||
Calories from Fat: 19 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 4mg | 0 % | |
Potassium 83.7mg | 2 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 33.2g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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