Raisin Cinnamon Bread For Abm

Servings: 1 Difficulty: Intermediate
International-style hearty and homemade bread that brings home-style flavor to your table
Raisin Cinnamon Bread for Abm recipe image

This International bread features Yeast, Bread flour, Vital gluten — * see note, Wheat germ, Sugar. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Raisin Cinnamon Bread For Abm

Difficulty: Intermediate
Servings: 1 Calories: 849.4

Description

This International bread features Yeast, Bread flour, Vital gluten -- * see note, Wheat germ, Sugar. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Vital gluten can be found at health food stores and at some grocery stores.
  2. It helps to make the bread rise and gives it a tender texture.
  3. Chop the apricots into small pieces, or use dates if you prefer.
  4. Place all ingredients except raisins and apricots (or dates) into your breadmaker following manufacturer's directions.
  5. Add the raisins and apricots at appropriate time; in a Zojirushi and most other breadmakers, there is an option for raisin bread that will
  6. allow the machine to beep when it is time to
  7. add additional ingredients

Nutrition Facts

Servings 1


Amount Per Serving
Calories 849.4kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 1.6g8%
Cholesterol 1.5mg1%
Sodium 4951.6mg207%
Total Carbohydrate 178.2g60%
Dietary Fiber 7.4g30%
Sugars 35.3g
Protein 27.7g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: abm, apricots, bread, cinnamon, dried, flour, germ, gluten, ground, international, margarine, milk, note, raisin, raisins, room, salt, see, sugar, temperature
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