1. Place ingredient Group A in Bakery Pan. Press SELECT for Quick Bread. Press BAKING CONTROL for Light. Press Start. Mix for 1 minute and 15 seconds, scraping down sides of pan with spatula if necessary. 2. Add ingredient Group B. Mix for 1 minute and 15 seconds, scraping down sides of pan if necessary. 3. Add ingredient groups C, then D and then E. Scrape down sides of pan if necessary. 4. After mixing, lower lid and tent a piece of aluminium foil, shiny side down, over glass dome. Loaf will be ready in 1-1/2 hours. ** Note: In order to substitute the granulated sugar and the brown sugar, I use the equivalency amount of Sweet n Low Regular and Sweet n Low Brown. The texture does not change the finished product. *** Note: In place of walnuts, I use slivered almonds. They are lower in fat than walnuts. I have also added dried cherries, blueberries, and craisens as well. This changes the flavor dramatically (and deliciously). Egg substitute can also be used without a problem. The next direction - EAT AND ENJOY!!!! Posted to JEWISH-FOOD digest by email@example.com (Phyllis Kinsler) on Jun 5, 1998
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|Serving Size: 1 Serving (1094g)|
|Recipe Makes: 1|
|Calories from Fat: 1076 (44%)|
|Amt Per Serving||% DV|
|Total Fat 119.5g||159 %|
|Saturated Fat 38.2g||191 %|
|Monounsaturated Fat 32.2g|
|Polyunsanturated Fat 36.3g|
|Cholesterol 2193.7mg||675 %|
|Sodium 2199.9mg||76 %|
|Potassium 2089mg||55 %|
|Total Carbohydrate 268.3g||79 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 253.2g|
|Protein 90.8g||130 %|
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Calories per serving: 2453
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