Tabouli Bread Abm
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 24 | Servings | |
INGREDIENTS
| 3/4 | c | Water, boiling |
| 1/2 | c | Bulgur |
| 1/2 | T | Parsley |
| 1/2 | T | Onions, dried minced |
| 1/2 | t | Mint leaves |
| 1/2 | T | Yeast |
| 3 | c | Flour, bread |
| 2 | T | Sugar |
| 1/2 | T | Salt |
| 1 | Eggs | |
| 1 | T | Oil, olive |
| 3/4 | c | Water, warm |
| 1/4 | c | Olives, black chopped |
| 1/4 | c | Apricots, dried chopped |
INSTRUCTIONS
Add boiling water to other tabouli ingredients and mix well; allow to cool to lukewarm. (In hot and humid weather, use 1/8 c less water.) Bring other ingredients to room temperature and add to breadmaker, in order. Add lukewarm tabouli mixture. Set baking control at 11 o'clock. Select "white bread" and push Start. Add olives and apricots at beep, 88 minutes into cycle. Posted to Digest bread-bakers.v096.n052 Date: Mon, 28 Oct 96 14:36:29 EST From: "BrownleeS" <BrownleeS@dsmo.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 7.8mg
Sodium: 162.1mg
Potassium: 51.8mg
Carbohydrates: 16.8g
Fiber: 1.2g
Sugar: 1.9g
Protein: 2.8g