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Borego Springs Buttermilk Bread Recipe
|Buttermilk||1 1⁄2 Cup (24 tbs) (Lucerne)|
|Biscuit mix||3 Cup (48 tbs)|
|Grated swiss cheese||1 Cup (16 tbs)|
|Sliced pimiento stuffed olives||1 Cup (16 tbs), drained|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3606 Calories from Fat 1655
% Daily Value*
Total Fat 185 g285.2%
Saturated Fat 33.3 g166.3%
Trans Fat 0 g
Cholesterol 326.3 mg
Sodium 4824.5 mg201%
Total Carbohydrates 393 g130.9%
Dietary Fiber 34.3 g137.4%
Sugars 62.6 g
Protein 85 g170.5%
Vitamin A 25.6% Vitamin C
Calcium 205.9% Iron 126.8%
*Based on a 2000 Calorie diet
Beat one minute to blend thoroughly.
Gently stir in Swiss cheese, olives and walnuts; spoon into well-buttered loaf pan (9" x 5" x 3" or comparable size).
Bake in moderate oven, 350 degrees, for 50 to 55 minutes (a crack along the top of the loaf usually occurs); cool 5 minutes before removing from pan.
Unused portions will keep well when wrapped and stored in refrigerator or freezer.