Serves: 5

Nutrition Guidelines

We provide nutrition information for each recipe that includes calories, fat, cholesterol, sodium, carbohydrate, fiber, and protein. Individual food choices can be based on this information.

Recommended intake for a daily diet of 2,000 calories as set by the Food and Drug Administration.
Total fat <65g
Saturated Fat <20g
Cholesterol <300mg
Sodium <2,400mg
Carbohydrate 300g
Dietary Fiber 25g

Criteria Used for Calculating Nutrition Information
-The first ingredient was used wherever a choice is given (such as 1/3 cup sour cream or plain yogurt).
-The first ingredient amount was used wherever a range is given (such as 3 to 3 1/2-pound cutup broiler-fryer chicken).
-The first serving number was used wherever a range is given (such as 4 to 6 servings).
-"If desired" ingredients (such as sprinkle with brown sugar if desired) and recipe variations weren't included.
-Only the amount of a marinade or frying oil that is estimated to be absorbed by the food during preparation or cooking was calculated.

Ingredients Used in Recipe Testing and Nutrition Calculations
-Ingredients used for testing represent those that the majority of consumers use in their homes: large eggs, 2% milk, 80% lean ground beef, canned ready-to-use chick broth, and vegetable oil spread containing not less than 65 percent fat.
-Fat-free, low-fat or low-sodium products are not used, unless otherwise indicated.
-Solid vegetable shortening (not butter, margarine, nonstick cooking sprays or vegetable oil spread as they can cause sticking problems) is used to grease pans, unless otherwise indicated.

Equipment Used in Recipe Testing

We use equipment for testing that the majority of consumers use in their homes. If a specific piece of equipment (such as a wire whisk) is necessary for recipe success, it will be listed in the recipe.

-Cookware and bake ware without nonstick coatings were used, unless otherwise indicated.
-No dark colored, black or insulated bake ware was used.
-When a baking pan is specified in a recipe, a metal pan was used a baking dish or pie plate means oven-proof glass was used.
-An electric hand mixer was used for mixing only when mixer speeds are specified in the recipe directions. When a mixer speed is not given, a spoon or fork was used.

More Recipes from the Betty Crocker's Best Bread Machine Cookbook Cookbook:
Any Way You Want to Slice It
Basic Cycle Features
Betty's Tips for Shaping Dough
Bread Baking Glossary
Five Steps to Great Bread
Flour Power!
Freezing Bread
Helpful Nutrition and Baking Information
Here's How We Test the Recipes
Keeping Bread Fresh
Know Your Bread Ingredients
Let's Make a Great Bread Machine Loaf
Measuring Your Bread Machine Pan Size
Metric Conversion Guide
Mystery Punch
Refrigerating Dough
Some Like It Hot: Reheating Your Bread
The Proof Is in the Dough
Your Bread Machine Baking Questions