Almond Poppyseed Bread<R T>

* Exported from MasterCook *

Almond Poppyseed Bread <R T>

Recipe By : The Bread Machine Book, Marjie Lambert
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Breads
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Loaf: -- (1 1/2 Lb Loaf):
1 1/2 Tsp Active Dry Yeast -- (2 1/4 Tsp)
1 3/4 C Bread Flour -- (2 2/3 C)
1/3 C Rolled Oats -- (1/2 C)
1/2 Tsp Salt -- (3/4 Tsp)
2 Tbsp Poppy Seeds -- (3 T)
1 Tsp Almond Extract -- (1 1/2 Tsp)
2 Tbsp Sugar -- (3 T)
1 Tbsp Wonderslim -- *Note, (1 1/2 T)
1/2 C Nonfat Milk -- **Note, (1 C)
1/4 C Egg Beaters® 99% Egg Substitute -- ***Note, (1/2 C)
1/4 C Slivered Almonds -- (6 T)

*NOTE: Original recipe used 2 T butter for small loaf and 3 T for large.
**NOTE: Original recipe used regular milk
***NOTE: Original recipe used 1 regular egg for both small and large.

This is a light, barely sweet bread, with oatmeal adding texture. It is a
good bread for breakfast or a snack, and not at all like those gummy,
overly sweet muffins.

Put all ingredients except almonds in bread pan in order suggested by your
bread machine instructions. Set for white bread, medium crust. Press
Start. Adding almonds at the beeper or after the first kneading.

This is a wonderful tasting loaf of bread...and it sure disappears quickly!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>

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NOTES : Cal 183.6
Fat 4.1g
Carb 30.1g
Fib 2.3g
Pro 6.7g
Sod 154mg
CFF 20%