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    You are in: Home / Recipes / Romano Oregano Bread (Abm) Recipe
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    Romano Oregano Bread (Abm)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 24, 2011

      We loved this, made in the 2-lb Zo ABM from start to finish -- it was too hot to turn on the full oven! DH kept asking for another slice, so I will make this again for sure. It came out fluffy rather than dense; no complaints here! Made for All You Can Cook Buffet.

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    • on May 12, 2010

      This is wonderful bread! At my husband's suggestion, I made this into four large sandwich rolls. I baked them at 350 F. for what would probably be 20 minutes in a normal oven but was 40 minutes in mine. The flavor is killer. I know I'll be making this again and again! Update: I made this a second time and made eight smaller rolls. They were still excellent. I wanted to mention that at the beginning of mixing the dough looks like it isn't going to come together, but turns out beautifully in the end.

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    • on September 06, 2008

      I made my dough in the bread machine and then rolled them out to small baguettes. Baked then at 350 degrees for about 20 minutes. Crunchy on the outside and a dense inside with a cheesy flavor. Very good! Made for Photo Tag.

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    • on August 09, 2008

      This was a lovely bread to go alongside some pasta, mine didn't rise as much as I expected but it was still good. I used parmesan cheese but would like some garlic added too if I made again. Thanks Annacia!

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    Nutritional Facts for Romano Oregano Bread (Abm)

    Serving Size: 1 (738 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2334.9
     
    Calories from Fat 635
    27%
    Total Fat 70.5 g
    108%
    Saturated Fat 32.6 g
    163%
    Cholesterol 177.2 mg
    59%
    Sodium 4390.3 mg
    182%
    Total Carbohydrate 322.9 g
    107%
    Dietary Fiber 13.5 g
    54%
    Sugars 27.5 g
    110%
    Protein 96.4 g
    192%

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