Pumpkin Seed Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Plus 2 tablespoons Water |
| 1 1/2 | t | Salt |
| 2 | T | Honey |
| 2 | T | Olive or Vegetable oil |
| 3 1/4 | c | Bread flour |
| 1/2 | c | Unsalted raw pumpkin seeds |
| or sunflower nuts | ||
| 1 | t | Yeast |
| 1 1/4 | c | Water |
| 2 | t | Salt |
| 3 | T | Honey |
| 3 | T | Olive or Vegetable oil |
| 4 1/2 | c | Bread flour |
| 3/4 | c | Unsalted raw pumpkin seeds |
| 1 | t | Yeast* |
INSTRUCTIONS
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use medium or light crust color. 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: 4178
Calories From Fat: 153
Total Fat: 18.2g
Cholesterol: 0mg
Sodium: 8182.9mg
Potassium: 1199.2mg
Carbohydrates: 859.9g
Fiber: 27.8g
Sugar: 89.5g
Protein: 130.7g