Adjust the water to compensate for different sizes of egg and banana. Measure the dry group into mixing bowl, stir until well blended to evenly distribute the gluten, either let come to room temperature or warm in microwave until slightly warm. Toast the walnuts7 minutes at 275 degrees and cooled a bit. Add the walnuts 8 minutes before end of knead cycle Be sure to mix in the gluten until very well distributed, as described. I keep all my flours in the refrigerator, and warm the mixed flours in the microwave just before starting the bread. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Susan Chapin, firstname.lastname@example.org
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|Serving Size: 1 Serving (672g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 439 (20%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 211.5mg||65 %|
|Sodium 148mg||5 %|
|Potassium 2733.5mg||72 %|
|Total Carbohydrate 319g||94 %|
|Dietary Fiber 38.5g||154 %|
|Sugars, other 280.5g|
|Protein 150.3g||215 %|
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Calories per serving: 2186
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