Try this Rosemary Currant Focaccia Bread recipe, or contribute your own.
Suggest a better descriptionSOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes cookbooklet, copyright 1995 by Sun*Maid Growers of California. MM format by Ursula R. Taylor. Measure carefully, adding all ingredients to bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Lightly grease a large cookie sheet. Flatten dough with hands or rolling pin into a 12 inch circle for 1 lb. loaf or if making the 1 1/2 lb. loaf, shape into two 8 inch circles on lightly floured surface. Place on cookie sheet. Cover top of bread with plastic wrap and place in a warm place for 30 to 45 minutes or until dough has almost doubled. Using the handle of a wooden spoon or your fingertips, make indentions in top of dough. Heat oven to 400~F. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges. PER SERVING: 195 calories, 35 g carbohydrate, 4 g fat, 2 g dietary fiber, 295 mg sodium, 2 mg iron. Each one lb. loaf makes 8 servings. MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes"
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Serving Size: 1 Serving (4144g) | ||
Recipe Makes: 1 | ||
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Calories: 10841 | ||
Calories from Fat: 2744 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 304.9g | 406 % | |
Saturated Fat 44.1g | 220 % | |
Monounsaturated Fat 132.9g | ||
Polyunsanturated Fat 103.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 153.6mg | 5 % | |
Potassium 5679.9mg | 149 % | |
Total Carbohydrate 1799.8g | 529 % | |
Dietary Fiber 80.5g | 322 % | |
Sugars, other 1719.3g | ||
Protein 248.3g | 355 % | |
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: 10841
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