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Suggest a better description*** Add the cheeses after the dough has formed a smooth ball, about 5 minutes into the first kneading cycle. ** This recipe makes a 1.5 pound loaf. For a variation, use different combinations of cheeses. Recipe by: The Bread Machine Cookbook II - Donna Rathmell German Posted to MC-Recipe Digest V1 #999 by "jms@twave.net"
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 427 | ||
Calories from Fat: 34 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 5mg | 2 % | |
Sodium 22.8mg | 1 % | |
Potassium 157.6mg | 4 % | |
Total Carbohydrate 83.5g | 25 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 79.7g | ||
Protein 13.7g | 20 % | |
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: 427
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