| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Breads | 14 | Servings | |
INGREDIENTS
| 3 1/2 | c | Bread flour |
| 1 | c | Water |
| 1/2 | c | Onions, chopped |
| 3 | T | Sugar |
| 1 | T | Dill |
| 2 | T | Vegetable oil |
| 2 | t | Salt |
| 2 | t | Paprika |
| 2 1/4 | t | Yeast |
INSTRUCTIONS
Follow manufacturers instructions for placing ingredients into bread pan; select bake cycle, and start machine Recipe By : Cooking Light Magazine January/February Posted to Digest eat-lf.v096.n230 Date: Wed, 27 Nov 1996 00:03:17 -0500 From: Katherine Rodman <afn25136@afn.org>
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 334.7mg
Potassium: 63.8mg
Carbohydrates: 28.6g
Fiber: 1.2g
Sugar: 3.1g
Protein: 4.5g