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LOW CARB CINNAMON RAISIN BREAD
Ingredients 2 lb.
Water (80°F/27°C) 2 cups
Canola oil 3 tbsp.
Liquid lecithin 1 tbsp.
Salt 1 tbsp.
Splenda® ▬ cup
Oat bran ¾ cup
Ground almonds ¾ cup
Vanilla-avored whey
protein powder
1 cup
Vital wheat gluten 2¾ cups
Cinnamon 1 tbsp.
Active dry yeast 6 tsp.
Add to dispenser (press EXTRAS before pressing
START to begin baking):
Raisins
1
/3 cup
Select Low Carb Course
Yield: 28 slices
Nutritional Analysis*
Calories / slice 77
Calories from fat 36
Total fat 4 g
Cholesterol 4 mg
Sodium 268 mg
Potassium 146 mg
Carbohydrates 10
Dietary ber 2 g
Sugar 2 g
Protein 10 g
Vit A 1 iu
Nutritional Analysis*
Calories / slice 106
Calories from fat 45
Total fat 5 g
Cholesterol 20 mg
Sodium 187 mg
Potassium 90 mg
Carbohydrates 15
Dietary ber 3 g
Sugar 0.4 g
Protein 5 g
Vit A 85 iu
Calcium 10 mg
Iron 1 mg
*Calories & nutritional information based on serving sizes listed in recipe.
Low Carb Course Method:
1. Remove bread pan from breadmaker. Attach kneading paddle onto shaft.
Add ingredients to bread pan in order listed. Refer to MEASURING YOUR
INGREDIENTS. Make sure all ingredients, except water, are at room
temperature.
2. Place bread pan into breadmaker. Push down on rim until it ts rmly into
place. Close lid.
3. Press MENU and choose Low Carb Course. Press START to start course cycles
immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk,
yogurt or other dairy products, meats, sh or any other ingredients that may spoil.
4. About 5 – 10 minutes in Knead 2 cycle, check dough ball. It will be sticky to
the touch. At this time, push down any dough or our that may be stuck to
sides of bread pan.
5. At end of baking cycle, a beep will sound and the breadmaker will start a
60-minute Keep Warm cycle. “0:00” will appear in display and colon will
begin to ash. Keep Warm indicator light will ash.
6. Press STOP and use oven mitts to carefully remove bread pan. The indicator
light will go out when the STOP button is pressed.
Caution: Bread pan, kneading paddle and bread will be extremely hot. Use oven
mitts.
7. Turn bread pan upside-down and shake several times to release bread. Do
not use metal utensils inside bread pan or breadmaker. Remove kneading
paddle and allow loaf to cool standing upright on wire rack approximately
15 – 30 minutes prior to slicing.
8. Cut loaf in half, top to bottom, then cut each half into ½-inch slices.
9. When bread has cooled completely (approximately 1 hour), store in an
airtight container.
10. Unplug unit and allow to cool completely before cleaning. Clean bread pan
after each use.