Orange Breakfast Loaf
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YIELD Makes 12 to 16 servings loaf (1 [1-1/2-pound])
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INGREDIENTS
| 1 | cup water |
| 1/3 | cup orange juice |
| 2 | tablespoons vegetable oil |
| 1 | teaspoon salt |
| 2 | cups all-purpose flour |
| 1 | cup old-fashioned oats |
| 1 | cup whole wheat flour |
| 1/2 | cup dried cranberries |
| 2 | tablespoons sugar |
| 1 | teaspoon freshly grated orange peel |
| 2 | teaspoons active dry yeast |
PREPARATION:
Bread Machine Directions
- Measuring carefully, place all ingredients in bread machine pan in order specified by owner's manual.
- Program basic or white cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack.
This recipe appears in:
Yeast & Bread Machine
NUTRITIONAL INFORMATION:
| Serving Size: | 1 bread slice |
| Fiber | 3 g |
| Carbohydrate | 35 g |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 15 % |
| Calories | 184 |
| Protein | 5 g |
| Sodium | 195 mg |
DIETARY EXCHANGE:
| Starch | 2 |
| Fat | 1/2 |
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