| Low Carb Bread | |
1.5 Pound Loaf |
| INGREDIENTS |
| ||
¾ cup |
| Water, 80°F |
1 |
| Egg |
1 tbsp. |
| Butter or Margarine |
1 tsp. |
| Sugar |
½ cup |
| Oat Flour |
½ cup |
| Soy Flour |
1 cup |
| Vital Wheat Gluten |
2 tsp. |
| Bread Machine/Fast Rise Yeast |
QUICK
For all of the following recipes, follow these general guidelines. The following breads
should be baked on setting 2, “Quick.”
Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter the butter or margarine and add to the corners. Make an impression in the center of the dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired, select “TEMP,” then select “Loaf” to size indicated in recipe.
| Nut Bread |
1.5 Pound Loaf | INGREDIENTS |
4 tbsp. | Vegetable Oil |
¾ cup | Milk, 80°F |
2 | Eggs, Large |
2½ cups | All Purpose Flour |
1 cup | Sugar |
2½ tsp. | Baking Powder |
½ tsp. | Baking Soda |
1 tsp. | Salt |
½ cup | Chopped Nuts |
NUT BREAD FLAVOR VARIATIONS
Banana Nut: Replace vegetable oil with ½ cup softened butter or margarine, cut into small pieces for thorough blending; reduce milk to 2 tablespoons; add 1 cups mashed ripe banana (about 2 medium).
Cherry Pecan: Reduce milk to ½ cup; use chopped pecans for chopped nuts; add ½ cup chopped maraschino cherries, well drained.
Cranberry Nut: Reduce milk to ½ cup and add 1 cup coarsely chopped cranberries.
Date: Omit chopped nuts and add ¾ cup chopped dates and ½ teaspoon ground nutmeg.
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