Poppy-seed Peach Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Bread machi, Breads | 10 | Servings | |
INGREDIENTS
| 1 Lb Loaf: | ||
| 3 | T | Buttermilk, *Note |
| 1 1/2 | c | Bread Flour |
| 2/3 | c | Whole Wheat Flour |
| 1 | t | Salt |
| 1 | T | Butter Or Margarine |
| 2 | T | Sugar |
| 2 | T | Brown Sugar |
| 1 | c | Fresh Peaches, **Note |
| 2 | t | Poppy Seeds |
| 1 1/2 | t | Active Dry Yeast |
INSTRUCTIONS
It's one of the few fruit breads that actually tastes like the fruit. (At least for a couple of days. Like most bread recipes it's best the first day or two.) NOTE: For Welbilt machine add 1 more T buttermilk *NOTE: or frozen or canned, well drained, pitted/peeled, chopped The peaches are juicy enough to provide all the liquid. Consequently, the moisture content of the loaf is a tad unpredictable so it's best to baby sit it thru the mixing cycle. >From: myra@probe.att.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : "Bread Machine Magic," by Linda Rehberg & Lois Conway
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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: <1mg
Sodium: 248.1mg
Potassium: 82.5mg
Carbohydrates: 28.7g
Fiber: 1.2g
Sugar: 6.9g
Protein: 4g