Nutritional Analysis*
Calories / slice | 106 |
Calories from fat | 45 |
Total fat | 5 g |
Cholesterol | 20 mg |
Sodium | 187 mg |
Potassium | 90 mg |
Carbohydrates | 15 |
Dietary fiber | 3 g |
Sugar | 0.4 g |
Protein | 5 g |
Vit A | 85 iu |
Calcium | 10 mg |
Iron | 1 mg |
*Calories & nutritional information based on serving sizes listed in recipe.
Low Carb Course Method:
1.Remove bread pan from breadmaker. Attach kneading paddle onto shaft. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Make sure all ingredients, except water, are at room temperature.
2.Place bread pan into breadmaker. Push down on rim until it fits firmly into place. Close lid.
3.Press MENU and choose Low Carb Course. Press START to start course cycles immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, fish or any other ingredients that may spoil.
4.About 5 – 10 minutes in Knead 2 cycle, check dough ball. It will be sticky to the touch. At this time, push down any dough or flour that may be stuck to sides of bread pan.
5.At end of baking cycle, a beep will sound and the breadmaker will start a
6.Press STOP and use oven mitts to carefully remove bread pan. The indicator light will go out when the STOP button is pressed.
Caution: Bread pan, kneading paddle and bread will be extremely hot. Use oven mitts.
7.Turn bread pan
8.Cut loaf in half, top to bottom, then cut each half into
9.When bread has cooled completely (approximately 1 hour), store in an airtight container.
10.Unplug unit and allow to cool completely before cleaning. Clean bread pan after each use.
50
LOW CARB CINNAMON RAISIN BREAD
Ingredients | 2 lb. | |
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Water (80°F/27°C) | 2 cups | |
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Canola oil | 3 tbsp. | |
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Liquid lecithin | 1 tbsp. | |
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Salt | 1 tbsp. | |
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Splenda® | ⅓ cup | |
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Oat bran | ¾ cup | |
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Ground almonds | ¾ cup | |
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1 cup | ||
protein powder | ||
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Vital wheat gluten | 2¾ cups | |
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Cinnamon | 1 tbsp. | |
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Active dry yeast | 6 tsp. | |
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Add to dispenser (press EXTRAS before pressing START to begin baking):
Raisins |
| 1/3 cup |
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Select Low Carb Course |
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Yield: 28 slices |
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Nutritional Analysis* |
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Calories / slice |
| 77 |
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Calories from fat |
| 36 |
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Total fat |
| 4 g |
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Cholesterol |
| 4 mg |
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Sodium |
| 268 mg |
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Potassium |
| 146 mg |
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Carbohydrates |
| 10 |
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Dietary fiber |
| 2 g |
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Sugar |
| 2 g |
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Protein |
| 10 g |
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Vit A |
| 1 iu |
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| 51 |
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