Buttermilk Walnut Bread In Abm
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 2try, Abm, Yeast bread | 12 | Servings | |
INGREDIENTS
| 3/4 | c | Water |
| 1/2 | c | Buttermilk |
| 3 | c | Bread flour |
| 3 | T | Sugar |
| 3/4 | t | Salt |
| 1/2 | c | Chopped walnuts |
| 2 1/2 | t | Active dry yeast |
INSTRUCTIONS
Note that the nuts are added immediately. Place ingredients in pan in order recommended by the manufacturer (usually from wet to dry). Select 1+1/2-lb loaf: regular, rapid, or timed-bake cycle; light or medium crust. Bake and remove to cool. Makes 12 slices. EACH 170 cals, 4g fat. High altitude (3500 ft) adjustment: Increase water by 1+1/2 or 3 tablespoons and decrease yeast by 1/4 to 3/4 teaspoon. Recipe by: Pillsbury Healthy Baking 1994 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 03, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 33
Total Fat: 3.9g
Cholesterol: <1mg
Sodium: 157.7mg
Potassium: 79.4mg
Carbohydrates: 29.5g
Fiber: 1.4g
Sugar: 3.9g
Protein: 5.5g