SacoFoods

bread

Rich Cinnamon Raisin Bread

By No Comments

Rich Cinnamon Raisin Bread
Serves: 12 servings (in 1lb loaf)
 
Ingredients
  • 1lb loaf
  • ¾ cup water
  • 2 Tbsp vegetable oil
  • ⅓ cup raisins
  • ¼ tsp ground nutmeg
  • 1½ tsp ground cinnamon
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp granulated sugar
  • ¾ tsp salt
  • 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb loaf
  • 1 cup water
  • 3 Tbsp vegetable oil
  • ½ cup raisins
  • ½ tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1 tsp salt
  • 3 cups bread flour
  • 1 Tbsp Red Star® Active Dry Yeast
Instructions
  1. Add ingredients in the order suggested by your bread machine manual.
  2. Use Basic Medium setting.
  3. *1 The water used should be about 80°F.
  4. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  5. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  6. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  7. For a 1 Lb. loaf use 2 Tbsp. of SACO cultured Buttermilk Blend, or approximately ⅔ of a 0.8 ounce envelope.
Nutrition Information
Calories: 124 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 23g Sugar: 5g Sodium: 154mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Rhubarb Bread

By No Comments

Rhubarb Bread
Cook time: 
Total time: 
Serves: 20 servings
 
Ingredients
  • Bread
  • 1½ cups brown sugar
  • ⅔ cup vegetable oil
  • 1 cup water
  • 1 egg
  • 2½ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1½ cups rhubarb, diced
  • ½ cup nuts, chopped (optional)
  • Topping
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
Instructions
  1. Bread
  2. Preheat oven to 325°F.
  3. Grease two loaf pans, or one Bundt pan.
  4. In large mixing bowl beat together brown sugar, oil, water and egg.
  5. In medium mixing bowl combine flour, SACO Cultured Buttermilk Blend, baking soda and salt; add to brown sugar mixture.
  6. Mix in vanilla.
  7. Stir in rhubarb and nuts; blend well.
  8. Pour into prepared pan(s). - See more at: http://www.sacofoods.com/recipes/view/rhubarb-bread#sthash.gEcgggZT.dpuf) 2. topping (In large cup stir together topping ingredients. Sprinkle evenly over batter. Bake 45 to 60 minutes, or until wooden toothpick tests done.
Nutrition Information
Calories: 172 Fat: 7g Saturated fat: 1g Trans fat: 0g Carbohydrates: 24g Sugar: 12g Sodium: 192mg Fiber: 1g Protein: 2g Cholesterol: 1mg