Directions:
- Add all the ingredients to the pan according to the order in the manufacturer's instructions (author puts 3 1/4 cup flour in for the 1 1/2 pound loaf, 4 1/2 cup flour for the 2 pound loaf, and sprinkles the rest in over the dough ball as needed, since yogurts have different consistencies).
- Set crust on Dark and program for the Basic cycle; press Start.
- The dough ball will be slightly sticky, but it will smooth out after the kneading.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2320.41 Kcal (9715 kJ) | ||
| Calories from fat | 187.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.84g | 32% | |
|---|---|---|---|
| Cholesterol | 39.81mg | 13% | |
| Sodium | 5102.98mg | 213% | |
| Potassium | 1058.1mg | 23% | |
| Total Carbs | 435.04g | 145% | |
| Sugars | 15.31g | 61% | |
| Dietary Fiber | 12.7g | 51% | |
| Protein | 93.5g | 187% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 23.8mg | 132% | |
| Calcium | 503.6mg | 50% | |
| Amount Per 100 g | |||
| Calories | 207.21 Kcal (868 kJ) | ||
| Calories from fat | 16.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 32% | |
|---|---|---|---|
| Cholesterol | 3.56mg | 13% | |
| Sodium | 455.68mg | 213% | |
| Potassium | 94.49mg | 23% | |
| Total Carbs | 38.85g | 145% | |
| Sugars | 1.37g | 61% | |
| Dietary Fiber | 1.13g | 51% | |
| Protein | 8.35g | 187% | |
| Vitamin C | 0.3mg | 5% | |
| Iron | 2.1mg | 132% | |
| Calcium | 45mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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