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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 fiber 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 bread maker. 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 bread maker. Push down on rim until it fits firmly 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, fish 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 flour that may be stuck to
sides of bread pan.
5. At end of baking cycle, a beep will sound and the bread maker will start a
60-minute Keep Warm cycle. “0:00” will appear in display and colon will begin
to flash. Keep Warm indicator light will flash.