I did this recipe 2 ways, the way it is entered and then a second time using 1 cup real buttermilk for the powdered buttermilk and water. I really prefer the real buttermilk - there is a definite tast difference for the better. Dot aka. email@example.com Layer ingredients in your ABM, wet first, then dry, ending with yeast. Use light or medium setting. NOTES : This rises really high! Might try cutting the yeast back just a bit.... Recipe by: Baking with Julia Posted to EAT-L Digest by Dot McChesney
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 18 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 1.3mg||0 %|
|Sodium 13.3mg||0 %|
|Potassium 186.8mg||5 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 81.8g|
|Protein 14.6g||21 %|
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Calories per serving: 424
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