Nutritional Analysis*
Calories / slice | 106 |
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Calories from fat | 45 |
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Total fat | 5 g |
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Cholesterol | 20 mg |
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Sodium | 187 mg |
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Potassium | 90 mg |
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Carbohydrates | 15 |
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Dietary fiber | 3 g |
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Sugar | 0.4 g |
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Protein | 5 g |
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Vit A | 85 iu |
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Calcium | 10 mg |
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Iron | 1 mg |
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*Calories & nutritional information based on serving sizes listed in recipe.
Low Carb Course Method:
1.Remove bread pan from bread maker. 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 bread maker. 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 bread maker will start a
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