SELECT loaf size recommended by the manufacturer of your machine. MEASURE all ingredients into bread machine pan in the order that the bread machine manufacturer suggests. PROCESS on basic, rapid or delayed bake cycle. (If crust is too dark, select light crust setting.) Remove baked bread from pan and cool on wire rack. 1 loaf. TIPS: To measure water, pour into transparent liquid measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with knife or spatula. 1 1/2 tablespoons equal 1 tablespoon plus 1 1/2 teaspoons. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 317 (39%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 30.5mg||9 %|
|Sodium 88.7mg||3 %|
|Potassium 551mg||15 %|
|Total Carbohydrate 112.8g||33 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 100.6g|
|Protein 20.7g||30 %|
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Calories per serving: 816
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