* reconstituted dry buttermilk powder may be used instead of fresh buttermilk. Use 4 tb. dry buttermilk and 1 cup water for 1-1/2 lb. loaf (if using Welbilt/Dak machine, add 2 tb. more buttermilk as well). Use 3 tb. buttermilk and 3/4 cup water for 1-pound loaf (for Welbilt machine add 1 tb. more buttermilk). ** Use 4 teaspoons yeast for 1-1/2-pound loaf IF NOT USING RED STAR BRAND. One-pound size loaf measurement does not change. The egg and oats lend a wonderful rich, creamy flavor to this bread. Serve it with a crock of sweet butter and homemade preserves. Place all ingredients in bread pan, select Light Crust setting, and press Start. After baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
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|Serving Size: 1 Serving (2134g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 497 (8%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 17g|
|Cholesterol 454.4mg||140 %|
|Sodium 840.4mg||29 %|
|Potassium 4167.9mg||110 %|
|Total Carbohydrate 1201.4g||353 %|
|Dietary Fiber 87.1g||348 %|
|Sugars, other 1114.3g|
|Protein 236.2g||337 %|
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Calories per serving: 6240
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