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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (91g) Recipe makes 8 servings |
||
| Calories 263 | ||
| Calories from Fat 58 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 10% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 275mg | 11% | |
| Potassium 101mg | 2% | |
| Total Carbohydrate 37.6g | 12% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 1.0g | ||
| Protein 7.6g | 15% | |
SERVES 8 , 1 loaf
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: Gatorbek
On Feb 25, 2008
Due to user error, I ended up having to make this twice, but I'm glad I did! This is a very dense bread, and the wine and cheese give it a nice tangy flavor. I don't have a bread machine, so I used my kitchenaid. I warmed the wine to about 110F, then dissolved the yeast in it. I added everything but the flour, and kneaded in the flour 1/2 cup at a time with the dough hook, then kneaded at low speed for about 7 minutes. Let rise, formed loaf, let rise again and baked at 375. I probably should have let it bake a little longer, but as this is a dense bread anyway, it was still good. Thanks, Mikekey, I'm looking forward to trying this again to get it just right!
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