Directions:
- Measure and add liquid ingredients to the bread pan.
- Measure and add dry ingredients (except yeast) to the bread pan.
- Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well.
- Close up bread machine.
- Choose the basic setting that most machines have - it's the three hour setting on mine.
- I always use the light crust color because the bread comes out quite a bit softer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.32 Kcal (1839 kJ) | ||
| Calories from fat | 154.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.22g | 26% | |
|---|---|---|---|
| Cholesterol | 13.25mg | 4% | |
| Sodium | 1840.93mg | 77% | |
| Potassium | 179.3mg | 4% | |
| Total Carbs | 63.28g | 21% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 6.95g | 28% | |
| Protein | 8.38g | 17% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.9mg | 21% | |
| Calcium | 197mg | 20% | |
| Amount Per 100 g | |||
| Calories | 298.69 Kcal (1251 kJ) | ||
| Calories from fat | 105.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 26% | |
|---|---|---|---|
| Cholesterol | 9.01mg | 4% | |
| Sodium | 1251.64mg | 77% | |
| Potassium | 121.9mg | 4% | |
| Total Carbs | 43.02g | 21% | |
| Sugars | 1.66g | 10% | |
| Dietary Fiber | 4.73g | 28% | |
| Protein | 5.7g | 17% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 2.6mg | 21% | |
| Calcium | 134mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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