by Linda Rehberg & Lois Conway St. Martins Press Lois and Linda recommend this bread for croutons etc... It didnt last long enough for Jeff and I to do this with. It was excellent!! NOTE: When making the 1 lb loaf, use the Rapid Bake setting for a better-shaped bread. For 1 lb loaf: Place all ingredients in bread pan, select Rapid Bake setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Crust: Medium Bake Cycle: Rapid Bake For the 1 1/2 lb loaf: Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Crust: LIght Entered into MasterCook and tested for you by Reggie Dwork
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 30 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 19.1mg||1 %|
|Potassium 107mg||3 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 32.9g|
|Protein 5.9g||8 %|
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Calories per serving: 196
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