Bring the water to boil. Add the cocoa and stir until completely dissolved. Let cool to room temperature. Add the cocoa and all remaining ingredients except the nuts in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturers directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add walnuts. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 oclock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. Tested in DAK R2D2. Sylvias comments: Nutrition Information per serving: 111 calories, 3 grams fat, 13 milligrams cholesterol, 146 milligrams sodium. Posted on GEnie by SPARKIE on Jan 29, 1993 MM by Cathy Svitek From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet email@example.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Posted to Bakery-Shoppe Digest V1 #480 by firstname.lastname@example.org (Angela L Gilliland) on Dec 31, 1997
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 44 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 66.1mg||20 %|
|Sodium 23.7mg||1 %|
|Potassium 111.9mg||3 %|
|Total Carbohydrate 57.9g||17 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 56g|
|Protein 9.2g||13 %|
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Calories per serving: 310
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