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Suggest a better descriptionShe claims that the yogurt keeps the bread moist longer (doesnt crumble as much). Ive made it and its good. She mentioned to me a while ago about reading that commercial bakers use emulsifiers to prevent crumbly bread. >From: gkwan@balboa.eng.uci.edu (Greg) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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Serving Size: 1 Serving (709g) | ||
Recipe Makes: 1 | ||
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Calories: 2298 | ||
Calories from Fat: 468 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52g | 69 % | |
Saturated Fat 17.1g | 85 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 56.6mg | 17 % | |
Sodium 117.5mg | 4 % | |
Potassium 1005.5mg | 26 % | |
Total Carbohydrate 396.4g | 117 % | |
Dietary Fiber 15.2g | 61 % | |
Sugars, other 381.2g | ||
Protein 56.8g | 81 % | |
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: 2298
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