Peppered Jerky Bread Mix in a Jar

2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
3/4 cup shredded beef jerky
1 tablespoon dried minced onion
2 tablespoons buttermilk powder
2 teaspoons dried red pepper flakes, crushed
1 teaspoon whole green peppercorns
2 1/4 teaspoons active dry yeast

Place red pepper flakes and green peppercorns into a small zip-top bag and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Place shredded jerky into bottom of a 1-quart jar, then mix remaining ingredients together and add to jar on top of jerky. Place baggies of peppers and yeast on top of mix and apply lid. (You may need to lightly tap jar onto a padded surface, such as a towel on the counter, to help ingredients settle before adding baggies.)

Attach the following instructions on a gift tag:

Peppered Jerky Bread

Contents of jar
3 tablespoons olive oil
1 cup lukewarm water

Load ingredients into the bread pan in the order suggested in your owner's manual, reserving yeast for last. Insert the bread pan into the bread maker, and select "White', desired crust color, rapid or normal baking cycle (depending on yeast used) and loaf size. Select desired delay option, and press Start.

Per serving: 182 Calories (kcal); 4g Total Fat; (40% calories from fat); 9g Protein; 27g Carbohydrate; 7mg Cholesterol; 329mg Sodium; 2g Dietary Fiber

Food Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : You may substitute cream cheese for the olive oil if desired. (Fat free cream cheese is not recommended).

This recipe can be used to make wonderful bread sticks, croutons or sandwich buns, by using a "dough only" cycle and forming dough into desired shapes, then letting rise and baking in a 350 degree F oven for the appropriate length of time (check recipes for these items to determine appropriate length of time).