Pickle-Juice Bread-Machine Bread Recipe

Recipesfull introduces to you: Yeast Bread Recipes. (Pickle-Juice Bread-Machine Bread Recipe). This recipe, the product of long experimentation, produces a dense and zesty loaf. Warning: highly addictive (in the best way)!

Brief

Prep 10 mins

Cook: 3hrs10 mins

Additional: 20 mins

Total: 3hrs40 mins

Servings: 16

Yield: 1 3-pound loaf

Pickle-Juice Bread-Machine Bread Recipe

Ingredients

1 ½ cups pickle juice

½ cup water

3 tablespoons vegetable oil

¾ teaspoon salt

3 ½ tablespoons white sugar

½ cup wheat germ

¾ cup rolled oats

1 ¼ cups whole wheat flour

3 cups all-purpose flour

1 teaspoon active dry yeast

Easy Challah Bread

Bread

Directions

Step 1

Put dill pickle juice water vegetable oil salt white sugar wheat germ oats whole wheat flour all-purpose flour and yeast respectively in the pan of a bread machine.

Step 2

Select Sandwich and Three-Pound Loaf settings; press Start. Cycle should take about 3 hours 10 minutes to complete.

Step 3

Remove loaf from bread pan and allow to cool on wire rack at least 20 minutes before slicing.

Nutritional Information

Pickle-Juice Bread-Machine Bread Recipe

Servings Per Recipe:16

Calories: 178.3

% Daily Value *

Protein: 5.1g 10%

Carbohydrates: 31.9g 10%

Dietary Fiber: 2.7g 11%

Sugars: 2.9g

Fat: 3.6g 6%

Saturated Fat: 0.6g 3%

Vitamin A Iu: 0.8IU

Niacin Equivalents: 3.5mg 27%

Vitamin B6: 0.1mg 6%

Folate: 64.2mcg 16%

Calcium: 10.6mg 1%

Iron: 1.9mg 11%

Magnesium: 32.2mg 12%

Potassium: 114mg 3%

Sodium: 111mg 4%

Thiamin: 0.3mg 33%

Calories From Fat: 32.1

*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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