||Nutty Prune Wheat Bread 2-pound
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Serving Size: 1 slice
_ 1/3 cups water
_ tablespoons margarine or butter, softened
_ cups bread flour
_ cups whole wheat flour
___ cup packed brown sugar
_ tablespoons dry milk powder
_ 1/4 teaspoons salt
_ teaspoons bread machine or quick active dry yeast
___ cup coarsely chopped, pitted prunes
___ cup chopped walnuts
Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.
Measure carefully, placing all ingredients except prunes and walnuts in bread machine pan in the order recommended by the manufacturer. Add prunes and walnuts at the Raisin/Nut signal.
Select Whole Wheat or Basic/White cycle. Use Medium crust color. Remove baked bread from pan, and cool on wire rack.
1 Slice: 185 Calories (45 calories from fat); 5g fat (1g saturated); 0mg cholesterol; 230mg sodium; 33g carbohydrate (3g dietary fiber); 5g protein
SUCCESS TIP: We found from our testing that the same amount of yeast is needed for both the 1 ½-pound and 2-pound loaves.
SUCCESS TIP: If your bread machine doesn't have a Raisin/Nut signal, add the prunes and walnuts 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.
TRY THIS: Toast slices of this prune-studded bread to serve at breakfast with fluffy scrambled eggs, Canadian-style bacon and fresh-squeezed orange juice. Serve with lemon curd or orange marmalade.
From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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