Rosemary-Raisin Bread
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INGREDIENTS
INSTRUCTIONS
I adapted this from the Sunset Italian cookbook. It came out just fine in the DAK. The original recipe calls for more olive oil (1/4 C) if you are not watching fats, I bet it is wonderful that way.Cook on white bread setting. I added raisins when around to it--I think it was at the start of the second knead. Makes good sandwich bread or toast. FROM: SHARON HALL (FNXB91A) Reformatted by Elaine Radis
NOTES
Nutrition
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| Serving Size: 1 Serving (90g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 249 | ||
| Calories from Fat: 35 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.9g | 5 % | |
| Saturated Fat 0.9g | 5 % | |
| Monounsaturated Fat 1.9g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 13.9mg | 4 % | |
| Sodium 18.7mg | 1 % | |
| Potassium 173.2mg | 5 % | |
| Total Carbohydrate 47.2g | 14 % | |
| Dietary Fiber 1.6g | 7 % | |
| Sugars, other 45.6g | ||
| Protein 6.9g | 10 % | |
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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. |
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Calories per serving: 249
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