| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Water |
| 2 | T | Vegetable oil |
| 2 | T | Packed brown sugar |
| 2 1/4 | c | Bread flour |
| 3/4 | c | Wheat flour |
| 3/4 | c | Cooked brown rice |
| 1 | T | Chopped fresh or 3/4 |
| teaspoon dried Dill weed | ||
| 3 | T | Dry milk |
| 1 1/2 | t | Salt |
| 1 1/2 | Yeast | |
| 1 1/3 | c | Water |
| 2 | T | Vegetable oil |
| 2 | T | Packed brown sugar |
| 3 1/4 | c | Bread flour |
| 1 | c | Wheat flour |
| 1 | c | Cooked brown rice |
| 1 | T | Plus 1 1/2 teaspoons chopped |
| fresh or 1 1/2 teaspoon | ||
| dried Dill weed | ||
| 3 | T | Dry milk |
| 1 1/2 | t | Salt |
| 1 1/4 | Yeast* |
INSTRUCTIONS
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Whole Wheat or Basic/White cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on a wire rack. *Yeast amount is correct through proportionately less than that called for in the 1 1/2 pound recipe Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@1st.net> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 5521
Calories From Fat: 733
Total Fat: 84.5g
Cholesterol: 7.3mg
Sodium: 7081.1mg
Potassium: 1386.8mg
Carbohydrates: 1060g
Fiber: 50.4g
Sugar: 60.9g
Protein: 145g