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Recipe Name: Eggnog Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Sugar
1 Active dry yeast
2 1/2 Cup(s) All-Purpose Flour
2 Tablespoon(s) Butter
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Nutmeg
3/4 Cup(s) Eggnog, at room temp.*
I adapted a recipe from my food processor bread book for my b/m for
theeggnog bread which you read about. Here is what I did; you may need
tomake adaptations for whatever type of b/m you have. Play with it, if
itlooks too sticky, add flour (1 tbsp. at a time.) If too dry, add
liquid,also one tbsp. at a time. Then let her rip!!!!!!!! * Maybe as
little as1/2 c; (I took the chill off of it in the microwave) Place
ingred. inthe B/M according to your manufacturers' directions. Then
adjust byadding flour or liquid as needed This made a real moist, light
lg. loaf.It rose to the top of my breadmaker. I used the SWEET BREAD
cycle andturned the lightness or darkness button slightly lighter than
the centermark (I have a Welbilt). Let me know your results, we sure
enjoyed it!FROM: LISA CRAWLEY (TSPN00B) Posted to MM-Recipes Digest V3
#300Date: Sat, 2 Nov 1996 14:21:26 +0000From: Linda Place

Nutrition (calculated from recipe ingredients)
Calories: 1442
Calories From Fat: 230
Total Fat: 26.3g
Cholesterol: 61.1mg
Sodium: 2335.2mg
Potassium: 344.1mg
Carbohydrates: 264g
Fiber: 8.6g
Sugar: 26.2g
Protein: 32.6g

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