B/M Eggnog Bread Recipe
Servings: 12
Ingredients
- 2 Tbsp. Sugar
- 1 pkt Active dry yeast
- 2 1/2 c. All-purpose flour
- 2 Tbsp. Butter
- 1 tsp Salt
- 1/4 tsp Nutmeg
- 3/4 c. Eggnog, at room temp.*
Directions
- I adapted a recipe from my food processor bread book for my b/m for the eggnog bread that you read about. Here is what I did; you may need to make adaptations for whatever type of b/m you have. Play with it, if it looks too sticky, add in flour (1 tbsp. at a time.) If too dry, add in liquid, also one tbsp. at a time. Then let her rip!!!!!!!!
- * Maybe as little as 1/2 c; (I took the refrigerateoff of it in the microwave) Place ingred. in the B/M according to your manufacturers' directions. Then adjust by adding flour or possibly 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 and turned the lightness or possibly darkness button slightly lighter than the center mark (I have a Welbilt). Let me know your results, we sure enjoyed it!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 134 | |
| Calories from Fat 25 | 19% |
| Total Fat 2.81g | 4% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 218mg | 9% |
| Potassium 62mg | 2% |
| Total Carbs 23.23g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.23g | 2% |
| Protein 3.69g | 6% |
