Joan’s Oatbran Bread For The Abm
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Abm, Breads | 1 | Loaf | ||
INGREDIENTS
| 1 1/4 | c | Warm water, 80 to 100 |
| Degrees ), Degrees | ||
| 2 | T | Oil, I use olive |
| 1 | T | Sugar |
| 1 | t | Salt |
| 3/4 | c | Uncooked oatmeal, I use |
| Quick kind ), Quick kind | ||
| 1 | c | 100% oat bran, this is sold |
| By cooked cereal and is not | ||
| Bran flakes! | ||
| 3 | c | Bread flour, approx |
| 3 | t | Regular dry yeast |
INSTRUCTIONS
Place ingredients into abm as manufacturers instructs on the regular bread cycle. You should have a good sized, delicious, well textured bread. Remember to make sure your dough ball is pliable so add enough water or flour or whatever the case to get the proper dough consisitency in your bread machine.It should be slightly tacky when you touch the dough but no dough should come off on your finger. Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: LIR119@delphi.com
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Nutrition (calculated from recipe ingredients)
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Calories: 326
Calories From Fat: 246
Total Fat: 27.9g
Cholesterol: 0mg
Sodium: 2341.2mg
Potassium: 118.6mg
Carbohydrates: 17.5g
Fiber: 3.2g
Sugar: 12.6g
Protein: 4.9g