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Pumpernickel Pecan Bread 2-pound |
Serves: 16
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pumpernickel Pecan Bread 2-pound recipe on the web!!
Serving Size: 1 slice
2-Pound Recipe
_ 1/4 cups water
___ cup molasses, full flavor
_ tablespoons margarine or butter, softened
_ 2/3 cups bread flour
_ 1/2 cups rye flour
_ tablespoons baking cocoa
_ teaspoons instant coffee granules
_ teaspoons salt
_ 3/4 teaspoons bread machine or quick active dry yeast
___ cup raisins
___ cup chopped pecans
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 raisins and pecans in bread machine pan in the order recommended by the manufacturer. Add raisins and pecans at the Raisin/Nut signal.
Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.
1 Slice: 190 Calories (45 calories from fat); 5g fat (1g saturated); 0mg cholesterol; 410mg sodium; 35g carbohydrate (3g dietary fiber); 4g protein
SUCCESS TIP: If your bread machine doesn't have a Raisin/Nut signal, add the raisins and pecans 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: The flavor of this dark bread is complemented by the sweetness of the raisins and the crunch of the nuts. Feel free to use either dark or golden raisins or substitute chopped walnuts for the pecans.
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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