xiaoxl/recipe_data huggingface dataset:
Oatmeal Buttermilk Cookies
Category: desserts
By sal

Spicy oatmeal cookies with the tangy zip of buttermilk.

Ingredients:
½ cup butter, softened
1 cup brown sugar
1  egg
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground allspice
⅔ cup buttermilk
1 ½ cups rolled oats
½ cup chopped walnuts
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. Mix in the oats, walnuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 dozen

Calories: 145
Fat: 6.2 g
Saturated fat: 2.8 g
Carbohydrates: 20.9 g
Sugars: 9.9 g
Dietary fiber: 1.2 g
Protein: 2.6 g
Cholesterol: 18.2 mg
Sodium: 92.7 mg
Baked Macaroni and Cheese With a Crumb Topping


Ingredients:
salt, elbow macaroni, unsalted butter, all-purpose flour, milk, extra-sharp cheddar cheese, monterey jack cheese

Directions:
Preheat the oven to 350°.
Lightly butter a 2 1/2 quart baking dish.
Bring a large pot three-fourths full of salted water to a boil.
Add the macaroni, stir well, and cook for about 6 minutes.
The macaroni will still be quite al dente; it will cook further in the oven.
Do not overcook; drain thoroughly.
While the pasta is draining, return the pot to the stove, add 4 tablespoons of the butter, and melt over medium heat.
Whisk in the flour and reduce the heat to low.
Let the flour mixture bubble, whisking occasionally, without browning, for 2 minutes.
Gradually whisk in the hot milk, raise the heat to medium, and bring to a boil.
Remove from the heat, add the cheeses, and stir until the cheeses are melted.
Return the macaroni to the pot and stir well.
Season to taste with salt and hot pepper sauce.
In a small saucepan, melt the remaining 2 tablespoons butter over medium heat.
Spread the macaroni evenly in the prepared baking dish.
Sprinkle the top with the bread crumbs.
Drizzle the melted butter evenly over the crumbs.
Bake until the sauce is bubbling and the top is browned, about 40 minutes.
Serve hot, directly from the baking dish.
Chocolate Mocha Cake I
Category: desserts
By Carol

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2  eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease two 9 inch round cake pans. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl.  Dissolve instant coffee in hot water, and add to mixing bowl.  Beat at medium speed for 2 minutes until smooth; batter will be thin.  Pour into prepared pans. Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean.  Cool in pans for 10 minutes, and  then turn out onto racks to cool completely. Frost cooled cake with Coffee Icing.  After frosting, melt some semisweet chocolate baking squares or chips in a double boiler.  Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Yields: 9 inch layer cake

Calories: 317.6
Fat: 11 g
Saturated fat: 2 g
Carbohydrates: 53.1 g
Sugars: 34.5 g
Dietary fiber: 2.1 g
Protein: 4.8 g
Cholesterol: 31.8 mg
Sodium: 381.9 mg
Tiramisu


Ingredients:
warm water, active dry yeast, egg, olive oil, tofu, maple syrup, vanilla extract, cocoa powder

Directions:
Make the base.
Combine yeast and warm water in a large mixing bowl. Leave for 5-10 minutes.
Stir in the egg, egg whites, olive oil, and gluten-free bread mix.
Pour the batter into a lightly greased springform pan. Leave to rise for about an hour.
Bake in an oven pre-heated to 175C/350F for 45 minutes.
Take out of the oven and set on a cooling rack until cool enough to handle.
Take the bread off the pan and slice in half crosswise.
Soak bread halves in espresso.
Make the Custard.
Combine the tofu, egg yolks, maple syrup, and vanilla extract in a blender. Process until smooth.
Pour the contents of the blender to a heat-proof bowl.
Set the bowl over a pot of simmering water, whisking continuously until custard has thickened – 3 to 5 minutes.
Assemble the Tiramisu.
Set one half of the bread back in the springform pan.
Top with half of the prepared custard.
Set the other bread half on top.
Pour remaining custard on top.
Cover with plastic wrap and chill for 1 hour.
Dust the top with cocoa powder.
Grandma's Candle Salad


Ingredients:
lettuce, cottage cheese, pineapple ring, banana, maraschino cherry

Directions:
Place lettuce leaf on a plate.
Add cottage cheese.
Add pineapple ring.
Put half of banana on pineapple ring.
Dab (mayonnaise] salad dressing on top of banana.
Place cherry on top.
Zesty Marinated Vegetable Salad


Ingredients:
broccoli, cauliflower, mushrooms, green pepper, cucumber, green onion

Directions:
Mix all vegetables (or any other combination you choose].
Add salad dressing and marinate for at least 4 hours or overnight.
Chocolate Banana Muffins


Ingredients:
white sugar, eggs, vanilla, bananas, buttermilk, butter, flour, baking powder, baking soda, salt, cinnamon, chocolate chips

Directions:
Mix together all the wet ingredients (eggs, vanilla, bananas, buttermilk, and butter].
Mix the dry ingredients together separately.  Then combine with the wet ingredients and mix well.
Fold in the chocolate chips.  Place 2 scoops of batter into each lined muffin tin.
Bake for 20 minutes at 350 degrees.  Recipe makes 24 muffins.
Slow Cooker Greek Rice With Red Bell Pepper, Feta, and Kalamata


Ingredients:
olive oil, Uncle Ben's converted brand rice, onion, garlic, dried oregano, chicken, red bell pepper, kalamata olive, feta cheese, fresh parsley, lemon juice

Directions:
Heat the olive oil in a large heavy frying pan, add the rice and saute until the rice is nicely browned (watch it carefully.] Put the browned rice into the slow cooker.
Add the onions to the fry pan and cook until they start to brown, about 4-5 minutes. Then add the garlic, Greek seasoning, and dried oregano and cook a couple minutes more. Add the stock and scrape the pan to remove any browned bits; then add the onion/stock mixture to the slow cooker with the rice. Cook on high for 1 1/2 hours.
While the rice cooks finely chop the red bell peppers, and after 1 1/2 hours (or when the rice is fairly softened, but not completely done] add the bell peppers and cook 15 minutes more. While rice and peppers cook, crumble the Feta and slice the olives, then add the the slow cooker and cook another 15 minutes.
Chop the parsley and squeeze the lemon juice. Check to be sure the rice is as cooked as you'd like it, then stir in the chopped parsley and lemon juice and serve hot.
Fruit-Oatmeal Cookie Bars


Ingredients:
light brown sugar, all-purpose flour, baking soda, salt, rolled oats, butter

Directions:
Preheat oven to 350°F.
Grease a 9x13" pan and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats.
Cut in the butter using 2 knives or a pastry blender and form a crumbly mixture.
Press 2/3 of the mixture into the prepared pan.
Spread the jam to within 1/4 inch of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.
Bake in the preheated oven for 35 to 40 minutes, or until lightly browned.
Allow to cool before cutting into bars.
Cottage Dill Bread
Category: bread
By S Beavin

A very flavorful bread that is great with any Italian food.

Ingredients:
⅔ cup warm water (110 degrees F/45 degrees C)
⅔ cup cottage cheese
2 tablespoons margarine
3 cups bread flour
1 tablespoon white sugar
1 tablespoon dry milk powder
1 tablespoon dried minced onion
1 tablespoon dill seed
1 teaspoon salt
1 ½ tablespoons active dry yeast

Directions:
Measure ingredients into the machine in the order suggested by the manufacturer.  Select the Basic Bread cycle.

Yields: 1 - 1 1/2 pound loaf

Calories: 42
Fat: 2.5 g
Saturated fat: 0.7 g
Carbohydrates: 2.8 g
Sugars: 1.5 g
Dietary fiber: 0.5 g
Protein: 2.5 g
Cholesterol: 2 mg
Sodium: 269.3 mg
Healthier Caesar Salad Dressing - Canyon Ranch


Ingredients:
parmesan cheese, fresh lemon juice, water, Worcestershire sauce, ground black pepper, extra virgin olive oil

Directions:
"Puree all ingredients in a blender."
Alton Brown's Chili Powder


Ingredients:
ancho chilies, whole cumin seeds, garlic powder, dried oregano

Directions:
Toast the chiles and cumin seeds in a cast iron skillet for a few minutes.  Don't let them cook too long and inhale the smoke, because you'll get a nasty chemical burn in lungs, nose and throat.
let the chiles and seeds cool.
place all the ingredients into a blender and blend on the highest speed you blender can dish out.
store in an airtight jar.
be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles.
Sugar Cookies


Ingredients:
butter, shortening, margarine, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt

Directions:
Mix butter, shortening, margarine ( all at room temperature] and sugar by hand.
Add eggs and vanilla. Set aside.
Stir flour, salt and baking powder together. Blend in the mixture above.
Place the dough in a plastic bag and chill for 2 hours.
Heat oven to 400ºF. Roll dough 1/4" thick on lightly floured surface. Cut with cutters of your choice.
Place on ungreased baking sheet and bake for 6 to 8 minutes. Cool on a wire rack before frosting.
Simple Broccoli and Brie Cheese Quiche
Category: breakfast-and-brunch
By Fioa

This savory quiche is packed with broccoli florets, eggs, and Brie cheese, making it perfect for a quick and easy dinner or a light lunch.

Ingredients:
cooking spray
1 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon Dijon mustard
1 tablespoon butter
1  onion, chopped
2 cloves garlic, chopped
2 cups chopped fresh broccoli
1 ½ cups heavy cream
3  eggs
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
1 (8 ounce) round Brie cheese, sliced

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray. Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard. Melt butter in a saucepan over medium heat. Add chopped onions and cook until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in broccoli; cook 3 more minutes. Whisk heavy cream, eggs, salt, nutmeg, black pepper, and Italian seasoning in a bowl. Layer broccoli mixture over the puff pastry and top with Brie cheese slices. Pour in egg mixture. Bake in the preheated oven until set and golden, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9-inch quiche

Calories: 649.2
Fat: 51.2 g
Saturated fat: 22.7 g
Carbohydrates: 34.1 g
Sugars: 2.4 g
Dietary fiber: 2.1 g
Protein: 14.7 g
Cholesterol: 163.1 mg
Sodium: 730.9 mg
Chewy Chocolate Chunk Cookies


Ingredients:
all-purpose flour, cream of tartar, baking soda, salt, unsalted butter, sugar, brown sugar, light corn syrup, eggs, vanilla extract

Directions:
Preheat oven to 350 F and grease 3 cookie sheets.
In a large bowl sift together flour, tartar, baking soda, and salt. In another bowl beat together butter and sugar, then beat in brown sugar and corn syrup untill well blended. Beat in eggs one at a time and then vanilla. Gradually beat in the flour mixture. Stir in chocolate chunks.
Chill dough for at least 30 minutes! Drop dough by tablespoon onto greased cookie sheets and bake for 9-12 minutes.
Easy Chicken Gumbo


Ingredients:
chicken breast, andouille sausage, frozen broccoli, stewed tomatoes, water

Directions:
Heat oil in a large saucepan over high heat.  Add chicken and sausage; cook until browned, about 8 minutes.
Add vegetables, tomatoes and water; bring to boil.  Cover and reduce heat to medium; cook 3 minutes.
Serve over hot cooked rice.
Note:  If you wish, peeled, cleaned shrimp could be added for the last few minutes of cooking.  You may want to add a bay leaf with the vegetables.
Dijon Roasted Cauliflower
Category: fruits-and-vegetables
By TunaFishTaco

Bring some interest to cauliflower with this flavorful side dish that's been known to convert cauliflower-haters into cauliflower-lovers. Especially good with pork.

Ingredients:
2 tablespoons Dijon mustard
3 tablespoons vegetable oil
1  shallot, minced
2 cloves garlic, minced, or more to taste
1 large head cauliflower, cut into florets
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower. Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 162.7
Fat: 10.5 g
Saturated fat: 1.4 g
Carbohydrates: 15.3 g
Sugars: 5.5 g
Dietary fiber: 5.4 g
Protein: 4.6 g
Sodium: 291 mg
Italian Limoncello
Category: side-dish
By Arizona Desert Flower

Limoncello takes some time but it's definitely worth it! Use an alcohol content calculator to dilute the limoncello to your desired proof. The longer this rests, the mellower it gets.

Ingredients:
1 (1.75 liter) bottle 190 proof grain alcohol (such as Everclear®)
20  lemons, zested, or more to taste
1-gallon jug
7 cups water
7 cups white sugar
coffee filters
6 clean wine bottles with corks

Directions:
Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days. Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes. While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest. Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator. Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired. Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.

Prep time: 45 mins
Cook time: 10 mins
Total time: 1 week 3 days
Yields: 5 1/2 bottles

Calories: 151.6
Carbohydrates: 20.1 g
Sugars: 20 g
Dietary fiber: 0.1 g
Sodium: 1 mg
Indian Chicken Meatballs and Lentil Stew


Ingredients:
ground chicken, fresh parsley, fresh lemon juice, garam masala, black pepper, sea salt, olive oil, olive oil, onion, garlic clove, fresh parsley, low sodium chicken broth, water, potato, red lentil, fresh ginger, garam masala, ground coriander, ground turmeric, ground cumin, black pepper, sea salt, ground cardamom

Directions:
Meatballs:
Combine all ingredients except oil in a bowl. Heat the oil in a frying pan.
Scoop out about a ping pong ball size of the mixture & place into the frying pan. Continue until all the mixture is gone.
Brown the meatballs on both sides but do not cook through.
Stew:
Heat oil in a large pot then saute onion & garlic until lightly browned. Add spices, cook, stirring until fragrant.
Add broth, potatoes, lentils, spices/herb, & meatballs; bring to a boil then immediately reduce heat to simmer.
Covered for 20 minutes until potatoes are cooked and sauce is thickened.
Optional: Serve over basmati rice cooked in chicken broth or use thick bread to scoop up the meatballs & lentils.
Cream of Browned Potato and Oatmeal Soup


Ingredients:
potatoes, onion, water, butter, flour, milk

Directions:
Remember, oatmeal is a grain, and like barley, makes a good soup ingredient.
I am a "dump cook" (I seldom measure, especially for soups] so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them].
Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet].
Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture.  Set to boil.  While the soup is heating up, mix in the cooked oatmeal (about 2 cups]. Make sure to break up any of the globs of oatmeal to make the mixture creamy.
Over medium heat: Melt the butter in a sauce pan.  Using a wire whisk, mix in the flour, then add one cup of milk.  Cook and mix until thickened, then add to the soup.
Let the soup cook on medium-low heat until done, about 15 to 20 minutes.
You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn't scorch.
Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it].
Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes.
Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional].
_______.
All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.
Baja Sauce
Category: side-dish
By TEXASDOLL714

This is a tasty white sauce to use on Mexican dishes.

Ingredients:
¼  red bell pepper, seeded and chopped
1  jalapeno pepper, sliced
2 tablespoons diced onion
1 cup mayonnaise
1 tablespoon vinegar
¼ teaspoon cracked black pepper
¼ teaspoon garlic powder
¼ teaspoon cumin

Directions:
Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth.  Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl.  Season with pepper, garlic powder, and cumin.  Cover, and refrigerate for at least 3 hours to allow flavors to develop.

Prep time: 25 mins
Total time: 3 hrs 25 mins
Yields: 1 cup

Calories: 200.9
Fat: 21.9 g
Saturated fat: 3.3 g
Carbohydrates: 1.6 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 10.4 mg
Sodium: 156.6 mg
Farro Salad With Asparagus and Parmesan


Ingredients:
fresh asparagus, olive oil, salt, cherry tomatoes, walnuts, dried cranberries, fresh parsley, fresh chives, parmesan cheese

Directions:
Bring large pot of lightly salted water to rolling boil over high heat.  Stir in farro and return to boil.
Reduce heat to medium and cook, uncovered, stirring occasionally, 20 minutes.
Reduce heat to low, cover, and continue simmering until desired tenderness, 20 to 30 minutes more.  Drain and let cool.
Meanwhile, bring about 3/4 inch of lightly salted water to a boil in a large, deep skillet.
Cook asparagus, uncovered, until just tender, about 3 minutes.
Transfer asparagus to a bowl of ice water for several minutes to stop cooking process.
When asparagus is cold, drain well and cut diagonally into 1 1/2 inch slices.
Whisk together vinegar, oil and salt in large bowl.
Add farro, asparagus, tomatoes, walnuts, cranberries, parsley and chives and toss to coat.
Sprinkle salad with 1/2 cup parmesan and toss to mix.
Top with remaining 1/4 cup Parmesan.
Serve at room temperature.
Tender Crock Pot Meatballs & Sauce


Ingredients:
crushed tomatoes, parmesan cheese, salt, pepper, ground beef, egg, Worcestershire sauce, dried oregano, dried basil, garlic powder

Directions:
Combine sauce ingredients in crock pot, stirring well.
In a large bowl, mix together the meatball ingredients.
Form into balls, and drop into sauce.
(Pat first layer down into the sauce before adding another layer].
Place lid on crock pot, and cook on low for about 8 hours.
Skim grease from surface with a ladle, then stir before serving.
4 Step Zesty Garlic Chicken & Veggies


Ingredients:
onion, bell peppers, roma tomatoes, angel hair pasta, frozen broccoli

Directions:
Soak chicken in marinade for 10 minutes before cooking, then cook in skillet with sliced onion, bell pepper, and tomato on medium heat. Instead of oil or butter, add about 1 cup sodium free chicken broth as necessary. When chicken is cooked, reduce heat to simmer, stir in about 2 more tablespoons of Mrs. Dash 10 Minute Marinade.  Continue stirring occasionally to give mixture an even consistency.
While chicken is cooking, cook your broccoli in microwave or steamer, and boil pasta in a separate pot.
When broccoli is done, stir gently into skillet with chicken and other vegetables.
Pour the sauce and the veggies over your pasta and layer it in or just use it to top off the noodles. Whatever your preference, this dish has terrific flavor.
Yia Yia's Tsoureki (Greek Easter Bread)
Category: bread
By Jacolyn 

My Yia Yia made this Greek Easter bread for many years, so this is very dear to my heart. It is slightly sweet and has a soft, golden brown crust. Leftovers can be used for toast the next day. Christos Anesti!

Ingredients:
2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
6 ¼ cups all-purpose flour, divided
½ cup butter
¼ cup shortening (such as Crisco®)
1 teaspoon ground mastic  (Optional)
1 cup milk
1 cup white sugar
½ teaspoon salt
3  eggs at room temperature, beaten
¼ cup sliced almonds  (Optional)
½ cup water at room temperature
2  red-dyed eggs  (Optional)
1  egg, beaten
¼ cup sliced almonds  (Optional)
2 tablespoons sesame seeds  (Optional)

Directions:
Pour yeast into a small bowl; add warm water and 1/4 cup of flour. Stir, cover with two damp kitchen towels, and leave in a warm place until bubbly, about 2 1/2 hours. Combine butter, shortening, and mastic in a saucepan over medium-low heat. Stir milk and sugar together in another saucepan over medium-low heat until sugar is dissolved and mixture is warm. Remove from heat. Pour 2 cups flour into the butter mixture and stir well. Add salt, then stir in the yeast mixture. Add 2 more cups of flour and stir well. Stir in 3 beaten eggs. Slowly add the milk mixture and 1 cup of flour and stir well. Add the room-temperature water and the last cup of flour and stir until the dough is not sticky. Knead dough on a lightly floured surface for 20 minutes with lightly floured hands. Form dough into a ball. Cover with damp towels and let rise in a warm place until doubled in volume, about 2 hours. Preheat the oven to 325 degrees F (165 degrees C). Grease two baking sheets. Divide dough into two pieces and separate each piece into three strands. Braid each of the 3 strands together to form 2 braided loaves. Place on the baking sheets. Nestle the red-dyed eggs between the strands. Brush the dough with the remaining beaten egg. Sprinkle the tops with almonds and sesame seeds. Bake in the preheated oven until golden brown, about 25 minutes.

Prep time: 45 mins
Cook time: 25 mins
Total time: 5 hrs 40 mins
Yields: 2 loaves

Calories: 293.3
Fat: 10.9 g
Saturated fat: 4.4 g
Carbohydrates: 41.7 g
Sugars: 10.8 g
Dietary fiber: 1.6 g
Protein: 7.1 g
Cholesterol: 67.1 mg
Sodium: 115.8 mg