| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Breadmaker | 24 | Ounces | |
INGREDIENTS
| 6 | oz | Italian sausage |
| 1 | Onions, minced | |
| 2 1/4 | t | Yeast |
| 3 | c | Bread flour |
| 3/8 | c | Wheat bran |
| 1 1/2 | T | Sugar |
| 1/2 | T | Salt |
| 1 1/2 | T | Parmesan, grated |
| 3/4 | t | Thyme leaves |
| 3/4 | t | Rosemary leaves |
| 3/4 | t | Oregano leaves |
| 3/4 | t | Basil leaves |
| 1 1/8 | c | Water, warm |
INSTRUCTIONS
Remove casing from sausage and crumble meat into medium nonstick skillet. Cook over medium heat, stirring to break up sausage, until it begins to render its juices, about 3 minutes. Add onion and cook until sausage is no longer pink and onion softens, about 5 minutes. Remove from heat and let cool. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. Serve this moist, spicy bread with a crisp green salad or with vegetable soup for a casual apres-ski party. The only other thing you need is beer or a hearty red wine. Tested in DAK R2D2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Posted to MM-Recipes Digest V4 #061 by "William E. Webster" <[email protected]> on Mar 01, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 5.9mg
Sodium: 198.9mg
Potassium: 40.9mg
Carbohydrates: 14.6g
Fiber: 1g
Sugar: 1g
Protein: 3.6g