Cardamom Bread Recipe

Recipesfull introduces to you: Bread Machine Recipes. (Cardamom Bread Recipe). This makes a lovely tea bread, and is kneaded in the bread machine. You can also hand knead the dough.

Brief

Servings: 12

Yield: 1 - 1 1/2 pound loaf

Cardamom Bread Recipe

Ingredients

1 egg

¼ cup water

½ cup evaporated skim milk

1 teaspoon salt

1 ½ teaspoons canola oil

3 cups bread flour

1 teaspoon ground cardamom

3 tablespoons white sugar

1 teaspoon active dry yeast

Winnipeg Rye Bread

Bread

Directions

Step 1

Place all ingredients into bread machine in the proper order for your machine. Use the Dough cycle.

Step 2

At end of the Dough cycle remove dough from the machine. Place on a lightly floured board and let it rest covered for about 10 minutes.

Step 3

Shape dough into a loaf and place it in a 9 x 5 inch greased bread pan. Cover and let rise for 45 minutes.

Step 4

Just before baking brush the top of the dough with a little milk and slash a line down the center. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from pan and cool on a wire rack.

Nutritional Information

Cardamom Bread Recipe

Servings Per Recipe:12

Calories: 156.7

% Daily Value *

Protein: 5.6g 11%

Carbohydrates: 29.5g 10%

Dietary Fiber: 0.9g 4%

Sugars: 4.5g

Fat: 1.6g 3%

Saturated Fat: 0.3g 1%

Cholesterol: 15.9mg 5%

Vitamin A Iu: 63IU 1%

Niacin Equivalents: 3.9mg 30%

Vitamin C: 0.2mg

Folate: 73.4mcg 18%

Calcium: 39.3mg 4%

Iron: 1.7mg 9%

Magnesium: 12.7mg 5%

Potassium: 83.9mg 2%

Sodium: 212.8mg 9%

Thiamin: 0.3mg 29%

Calories From Fat: 14.5

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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