Date: Sun, 19 Jan 1997 22:34:29 -0800 (PST) -------------- BEGIN bread-bakers.v097.n004 -------------- 001 - CYEE.PBGC1@POWER.USGEN.CO - Basic white bread in Zoji... 002 - "Joan Mathew" Subject: Re: Request: Honey- Wheat Bread Recipe Date: Mon, 13 Jan 1997 08:54:44 -0500 > Does anyone have a recipe for Honey-Wheat Bread?? Had some at > OutBack's tonight. Wife and I loved it.. Thanks! Rocky, I don't know exactly what the Outback serves, but my own recipe for Honey Lemon-Wheat bread is on my Web site if you're interested. Joan cmathew@airmail.net http://www.geocities.com/Heartland/8098/ --------------- MESSAGE bread-bakers.v097.n004.3 --------------- From: "ROWAN, TODD (PETCARE)" Subject: Starter Temperature Date: Mon, 13 Jan 1997 08:31:00 -0800 Can anyone suggest a method to keep sourdough starter warm (i.e., 70 - 85 degrees) in a house that remains in the low 60's for the winter? I would like to "reactivate" my dried starter, but don't have a place in the house that reaches the appropriate temperature range. I don't have a pilot light in the oven, so I can't place it in there. And I can't put in on top of my water heater...it's outside. Any advice? --------------- MESSAGE bread-bakers.v097.n004.4 --------------- From: gaylord@erols.com Subject: Re: expanded sourdough Date: Mon, 13 Jan 1997 15:15:28 -0500 Hi - I am new to this list. I would like to know what is in the "expanded sourdough" that was called for in the sourdough bread recipe in v.097.n003. I assume it is some sort of starter and would like the instructions. Thanks- --------------- MESSAGE bread-bakers.v097.n004.5 --------------- From: Cherie Ambrosino Subject: salt Date: 13 Jan 97 10:28:12 Hi all - happy new year [so I'm slow]. Regarding the salt question - I know what salt is supposed to do, however I used to forget to add it so often that now I just leave it out - we're quite the salt addicts [with thankfully low blood pressure!] so I try not to use it when I cook anything - since we add so much at the table. I'd try just leaving the salt out of your recipes and see how it works - although I make bread by hand and mixer, so perhaps I'm unconsciously filling in for the role the salt plays - what to the abm bakers say? Best for the new year - Cherie --------------- MESSAGE bread-bakers.v097.n004.6 --------------- From: Tom Lavin Subject: RE: Digest bread-bakers.v097.n002 Date: Mon, 13 Jan 1997 11:03:20 -0500 > >Erica Rodgers writes: > >>Hi there! > >>I have a question = I just got a bread machine (Black & Decker) for >>X-Mas. I know that it is recommended that you WEIGH the flour as >>opposed to just measuring it. Is there a chart for cups to oz/gram >>for all the various flours? Would someone direct me to this >>information? THanks. > I found the following conversion to oz. a while back, and have been using it with great success. 1 cup of flour weighs 5 oz. Works in my machine as well as in my hand made loaves. Hope this helps. Long time lurker, first time poster, >Tom --------------- MESSAGE bread-bakers.v097.n004.7 --------------- From: bc151@cleveland.Freenet.Edu (Ken Fisler) Subject: Subject: Re: Yeast: instant vs rapid rise && Measuring butter Date: Thu, 16 Jan 1997 09:22:46 -0500 (EST) I noticed myself and was informed by others that a recent posting of mine was garbled-- actually it should have been two separate postings. Due to requests from list members, I'm trying again. ========================== first posting ======================= On Wed, 18 Dec 1996 13:11:45 -0500 "Ellen C." said: > Jean at Ritterhaus wrote: > > > Isn't the Red Star yeast carried by Sam's the instant kind? > > That's what we have in the Sam's here. And that would explain > > the fact that it cannot be risen as much as regular yeast. > > There seems to be some confusion regarding "instant" vs. "rapid rise" > yeast. Based on a lot of reading, and many conflicting counts, here is my > understanding: > > [...] > > Can anyone give us the absolute truth on instant yeast? Here's some info directly quoted from Red Star documentation:
BAKER'S COMPRESSED YEAST This yeast is sold to the commercial and retail bakers throughout the United States. It comes in one pound and five pound cakes and crumble fifty pound bags. In order to achive the solid formulation, the "yeast cream" is pumped into presses where the excess water is removed. Once pressed, the resulting "cake" yeast is transferred to mixers, to assure uniformity, and then to extruders where the proper lengths and weights are cut. After the cakes are wrapped or bagged, they are stored in refrigerated rooms to await shipment. Compressed Yeast is also called "wet yeast" or "fresh yeast." It is traditionally sold to consumers in two sizes: 2 ounce and 8 ounce blocks. The yeast is characterized by a high moisture content (about 70%). It is perishable and should be stored under refrigeration at all times. The shelf life is about 8 weeks from packaging. ACTIVE DRY YEAST This yeast is processed one step further than Compressed Yeast. It is extruded into noodle form, loaded onto a conveyor belt and passed through a series of drying chambers where warm air is blown through the yeast. The yeast emerges with a moisture content of about 8% as compared to 70% moisture in Compressed Yeast. Due to the low moisture content, the yeast is in a semi-dormant state. Therefore, it can stand long periods of exposure with little effect on its ultimate baking activity. The packages are nitrogen flushed to extend the shelf life which is about one year from packaging. This yeast is sold in a 3-pack strip and a 4-ounce jar. QUICK RISE (tm) YEAST This is a high activity yeast strain created by protoplast fusion, the scientific technique of combining two separate yeast strains into a superior single strain. The manufacturing process is the same as for Active Dry Yeast, except that ascorbic acid is added as a dough conditioner or enhancer. It is also available in nitrogen flushed 3-strip packages and 4-ounce jars. NUTRITIONAL YEAST The nutritional "yeast cream" is heated by means of a heat exchanger and held at pasteurization temperatures for a period long enough to kill the yeast. During this holding period, the necessary vitamins are added to meet the requirements of the specific type of nutritional yeast produced. The yeast is then drum dried before it is ground and shipped to consumers. SEE NUTRITIONAL YEAST PROCESS CHART [not included]. Nutritional yeast is marketed for its protein and vitamin content with no leavening power. The drying process assures that all the cells are killed in order for the full nutiritional benefits to be available. This yeast is available in both powder or [sic] pill form.
Either Red Star doesn't consider "Instant" as a type of (their) yeast or for some other reason decided to leave it out of their documentation. Sorry. Hope this helps a little anyway. ========================= second message ======================= Several weeks ago an Australian member of the list asked about American measures relating to butter. Here's what I read off a typical package. One "stick" of butter is 113 grams (metric system weight). By American volume measurement, this same stick of butter is also 8 tablespoons which, in turn, is equivalent to one-half cup. Here in the U.S. butter is most commonly packaged in a 1 lb. (453 gram) box containing four sticks. ================================================================ Sorry for any inconvenience my garbled posting might have caused. Hope you and yours all had very enjoyable holidays. Best regards, Ken ------------------------------------------------------------- Ken Fisler bc151@Cleveland.Freenet.Edu ------------------------------------------------------------- --------------- MESSAGE bread-bakers.v097.n004.8 --------------- From: kmurata@sric.co.jp Subject: book Date: Fri, 17 Jan 97 10:49:00 I currently use Sanyo bread machine. Can somebody tell a good bread baking book for that machine? Since I live outside of U.S. there's less chance for me to go to bookstores and actually look at actual books so I need some advice. Thanks in advance. Claire M. --------------- MESSAGE bread-bakers.v097.n004.9 --------------- From: miller@micro.ti.com (Jenni Miller) Subject: sourdough dilemma Date: Mon, 13 Jan 97 17:28:27 EST Hello, all. I'm currently in the process of creating my very first sourdough starter. The directions for the starter make it very clear that I shouldn't use anything metal in connection with it. My question is, does that mean I can't use my KitchenAid (with its stainless steel bowl) to make the actual bread? Also, does anyone have a tried and true recipe for Amish friendship bread (slightly sweet and cinnamony)? thanks for your help- jenni --------------- MESSAGE bread-bakers.v097.n004.10 --------------- From: "Ron Cochran" Subject: Date: Mon, 13 Jan 1997 19:55:26 -0600 >From: Bonnie Pollack >Subject: which machine to buy >Date: Sat, 4 Jan 1997 09:31:15 -0500 (EST) >I have procrastinated in buying a second machine. I was about to put a >Zo on layaway when the new Breadman Ultima came on the market. I want a >machine that has versatility and dependability and is well backed by the >manufacturer. I also hate pans that stick after multiple uses. I am >addicted to making bread and make 2 or so loaves a day. Any advice would >be appreciated. I am leaning toward the Zo as a gut feeling but do not >have any hard evidence. Help please. Bonnie Bonnie, I have had a Zoji S15A machine for the past several months. I have been impressed with the fact that it is very well made. It is very quiet during operation and, I believe, will stand up to a lot of hard use. A loal gormet store here confirms that they have used the same Zoji machine for teaching classes for several years. The Zoji manuals also gives me a lot more information about exact kneading and baking times than other machines do. And I do like the "cake" cycle. Having said that, there are certainly some negatives: - Zoji is not a very helpful company. I think that the people who answer their phones know little. - My breadpan has started to stick somewhat after only a few month's use. I now use cooking spray on it prior to use. - While the "homemade" programmable cycle is quite nice, its programming is very slow. Take care! Ron ****************************************************** Ron Cochran cochran@vbe.com 1002 Pembrook Dr. Neenah, WI 54956 voice-414-729-0742 "If you don't learn anything from your mistakes, then there's no sense in making them!" --------------- MESSAGE bread-bakers.v097.n004.11 --------------- From: Lawrence Klevans (SFIL-CMI 5-1436) Subject: Bread Machines Date: Tue, 14 Jan 97 12:52:59 EST In response to Sharon in Gresham, OR: I have had a 1-1/2 lb Hitachi machine (model B-101 I think) in constant operation for over three years and hae been very satisfied. I use it about three times per week/ and wore out one pan. it works well on the timer cycle and is not noisy. The only problem is that very high rising large loaves will expand out of the pan and reach the top of the baker. They now sell a larger 2 lb. model which would overcopme that problem. Larry Klevans klev4290@dpnet.net --------------- MESSAGE bread-bakers.v097.n004.12 --------------- From: Reggie Dwork Subject: Cinnamon Raisin Bread Date: Wed, 15 Jan 1997 15:12:44 -0800 This was very, very good and sure smelled wonderful while baking. Reggie * Exported from MasterCook * Cinnamon Raisin Bread Recipe By : The Mormon Diet Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Bread-Bakers Mailing List Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active Dry Yeast -- (1 Pkg) 2 1/2 C Bread Flour 1 C Whole-Wheat Flour 2 Tbsp Sugar 1 Tsp Salt -- Optional 2 Tsp Cinnamon 1 Tbsp Corn Syrup 1/4 C Nonfat Milk -- Or Skim Soy Milk 1 1/4 C Warm Water 2/3 C Raisins In the order listed, put all ingredients into the pan, select white bread and push "Start". Or, wait and add the raisins at the "beep" in the second mixing. Set to "light". Prep Time: 15 min Serving: 1 large loaf This is excellent!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 178.9 Fat 0.7g Carb 38.6g Fib 2.7g Pro 5.5g Sod 186mg CFF 3.6% --------------- MESSAGE bread-bakers.v097.n004.13 --------------- From: "Sharon L. Nardo" Subject: New web site Date: Mon, 13 Jan 1997 22:09:40 -0500 I've been developing a new web site devoted to healthy cooking. There's a mock-up at http://rampages.onramp.net/~jnardo/henry/kitchen.html. I'd really appreciate members of the bread-bakers list taking a look and e-mailing me privately at with your critiques. The site will be up for reviewing for only a week. Whatever you want to see in a web site, let me know now. Many thanks, Sharon --------------- MESSAGE bread-bakers.v097.n004.14 --------------- From: kcoombes@eagle.wbm.ca (Ken/Shirley Coombes) Subject: Honey Wheat Bread Date: Mon, 13 Jan 1997 19:05:04 -0600 We have used the Honey Wheat bread recipe from the bread cookbook called "Electric Bread". This is one of our favorite bread books. Everything we have tried in it has turned out excellent. Honey Wheat Bread Regular Large Water 3/4 cup 1-1/8 cup White Bread Flour 1-1/2 cups 2-1/2 cups Whole Wheat Bread Flour 1/2 cup 1/2 cup Dry Milk 1 Tbsp. 1-1/2 Tbsp. Honey 1 Tbsp. 1-1/2 Tbsp. Salt 1 tsp. 1-1/2 tsp. Butter 1 Tbsp. 2 Tbsp. Yeast (Fast Rise) 1 tsp. 2 tsp. OR Yeast (Active Dry) 1-1/2 tsp. 3 tsp. This recipe can be made with the regular, rapid, or delayed time bake cycles. Enjoy..... This is excellent servied with Honey Butter: 3/4 cup Butter or Margarine 3/4 cup Honey 3/4 cup Powdered Sugar 1 tsp. Cinnamon Mix or blend together and store in refrigerator. Ken & Shirley kcoombes@eagle.wbm.ca Prince Albert, Saskatchewan, Canada --------------- MESSAGE bread-bakers.v097.n004.15 --------------- From: enkidu@mail.utexas.edu (Enkidu) Subject: Spinach Bread (ABM) Date: Sun, 12 Jan 1997 15:53:27 -0600 About time I stopped lurking, isn't it? Spinach Bread (ABM) MMMMMMMMMM This recipe extracted from no archive other than my own brain. I just like saying "MMMMMMMMMM". This mutant grew out of a late-blooming passion for spinach, coupled with a deep weakness for inappropriately colored foods. I'd always gotten a kick out of spinach pasta, so I set out to see if the same effect could be replicated in a loaf of bread. Spinach didn't seem compatible with anything exotic like rye or sourdough, so I guiltily disinterred the bland, plebeian old whitebread white bread recipe from my bread machine instruction manual and produced something with the tang and color of the divine leaf and the indulgent, satiny texture of Won**r Bread. 1-pound loaf recipe 1/2 cup water 1 cup boiled or steamed spinach * 3 T water 1.5 c. bread flour 1/2 c. whole wheat flour ** 2 tsp. softened butter *** 1 T sugar 2 tsp. dry non-fat milk solids 1 tsp. salt 1.25 tsp. yeast 1) Combine the spinach (along with a minimal amount of the cooking liquid if you have it) with 1/2 cup water. Combine stirring and tearing with your favorite pointed kitchen implements until the spinach is fairly well shredded and the water is thoroughly green. This will produce a tacky texture and a marbled inner appearance. If you prefer a crumb that just _screams_ green, you can use a food processor and puree into a shake instead. 2) Combine the remaining ingredients in the bread pan as mandated by the manual gods, and set to bake on "white." (No, I don't think you're so stupid I have to include this step - there's more to come.) 3) Check in on the dough after about five minutes. Chances are it won't have the proper consistency, due to the completely unpredictable moisture contribution of the spinach. It's all right if it's a bit liquidy, but the ball should be entirely cohesive, take on a smooth coat, and gradually become less sticky. Add water or flour as necessary. When you're satisfied, close the lid and leave the machine to its work. NOTES: *Vulgar as I are, I just used some thawed frozen spinach, which is about as soggy as you can get. Progressively fresher varieties will probably require more vigorous tearing and more added water - I don't know if this could be adapted to uncooked spinach, but if anyone tries it I'd appreciate an update (enkidu@micronet.net). I'm currently heading up Project Popeye, to determine just now much spinach I can cram in there - after which the recipe will be rechristened with that name. **The original recipe used 2 cups of white flour, and I suspect you can do the same. ***So it's not a fat-free recipe! Don't let two lousy teaspoons frighten you off. off-the-cuff incompetent caloric information (per loaf): Kilocalories: 1100 Fat Kcal.: 70 --------------- MESSAGE bread-bakers.v097.n004.16 --------------- From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll) Subject: Desperation Eggnog Bread Date: Tue, 14 Jan 1997 19:47:48 GMT I invented this recipe out of sheer desperation. We were having friends over for Twelfth Night, and I'd planned to make a chocolate chip yeast bread for an unusual touch during the meal. Imagine my amazement when, on Sunday morning, I discovered my shopping list between the refrigerator and the counter, and my husband sheepishly admitting he hadn't been able to find it when he went to the store the night before, so he faked it. Okay, YOU try making chocolate chip bread without milk or chocolate chips! I substituted and came up with this. It's got a very lovely, challah-like texture, and is only slightly sweet, despite the quantity of sugar appearing in the recipe. I made this in a DAK R2D2 model ABM, using the dough setting. DESPERATION EGGNOG BREAD 2 1/4 tsp yeast 2 Tb brown sugar 3 C flour 3 Tb butter or margarine 1 Tb wheat gluten (opt) 1 1/8 C eggnog (adj for rich nog) 1 tsp salt 1 egg 2 Tb white sugar 1 tsp vanilla extract cinnamon, nutmeg, cloves, etc, to taste (Yeah, "to taste" is a tough measurement in a recipe for the ABM, but that's how I did it - I didn't bother measuring...) Process on dough setting. When cycle is complete, put (plop might be a more appropriate verb here) into a greased Bundt pan and allow to rise until doubled in size. Preheat oven to 375, and bake 30 minutes or until just beginning to brown. Note: I live in Denver, so your measurements may vary due to difference in altitude. I usually have to add additional liquid and I swear by wheat gluten. --------------- MESSAGE bread-bakers.v097.n004.17 --------------- From: rbursey@pine.alberni.net (Robert Bursey) Subject: Romancing the Stone Date: Mon, 13 Jan 97 17:09:17 PST I am now the proud owner of a baking stone and am looking for hints on how to best use it. I have made one pizza with some success. However I did have some trouble getting the uncooked off the "peel" and onto the stone. I used corn meal under the dough; is there a better way. Also, I would really now like to dedicate the rest of my life sourdough. The only thing I am missing is a starter (not much luck with any I've tried so far). Finally, the book that came with it mentions calzone and stresses the importance of making sure the ingredients are thouroughly dry. I had never heard of this before. ++++ Robert Bursey rbursey@freenet.alberni.net --------------- MESSAGE bread-bakers.v097.n004.18 --------------- From: "SUSAN W. BEALE" Subject: Sweetwater's Olive Bread Date: Tue, 14 Jan 1997 11:08:01 -0500 (EST) We had dinner at Sweetwater's Restaurant, and they had the best olive (black?) bread. I'm hoping one of you great bread bakers might have a recipe for it. Either for a bread machine or by hand. Thanks, Susan --------------- MESSAGE bread-bakers.v097.n004.19 --------------- From: littled@cris.com Subject: Request Recipe for Anadama Date: Thu, 16 Jan 1997 21:06:18 -0500 Hello, I've been lurking if you want to call it that. Basically, I've been saving the digests for the last 2 months because I haven't had time to read them. I belong to too many lists and just today I finished cut/paste the important stuff, and started on this list. I've read through about 3 weeks of posts and my mouth is watering from all these grrreat recipes. One of the posts mentioned an archive; where is that located. A quick background. I've been baking bread on/off for about 15 yrs. I am starting to regret looking at this list because I am trying to lose some weight and if I start baking, I'll start eating. There isn't much better than a loaf of bread fresh out of the oven, a good knife, a stick of butter, and an appetite. I am one of those manual bakers. My favorite book is the Tassajara Bread Book. My favorite breads are sourdough and Anadama. Does anyone have a recipe for Anadama Bread? The one I have comes from the Bakery Lane Book. Since most of the recipes seem to be geared to the machines how does one convert those recipes to the manual process. Thanks so much and I get to blame all of you if I don't lose any weight this year :) Dave --------------- MESSAGE bread-bakers.v097.n004.20 --------------- From: Patty Perkins Subject: RE: Which Machine to Buy . . . Date: Sun, 19 Jan 1997 10:46:04 -0800 Bonnie: I don't know how helpful this will be, but here goes . . . I currently have the Breadman Plus (Ultra), which is the version just before the Ultima came out. I have been very happy with it, and the bread pan is as non-stick as ever after 9 months of regular use. I have had no problems mechanically at all, nor some of the over/under baking issues I occasionally see in the ng with other machines. One of the things I WOULD have liked to have seen was the adjustable cycles and pause feature which I understand is now in the Ultima --- up until now, the only place I knew that existed was in the Zo. I have heard wonderful things about Zo's, but natuarally they also cost a little more. I just thought I'd pass along that if you are looking for a less expensive alternative, while I have not played with the Ultima I'm certainly happy with the Ultra from Breadman. For what it's worth . . . Patty --------------- END bread-bakers.v097.n004 --------------- -------------- BEGIN bread-bakers.v097.n005 -------------- 001 - mread@creighton.edu - Re: crispy pizza dough 002 - Dan Erwin Subject: recipe request: Jewish Rye Date: Fri, 17 Jan 1997 14:02:31 -0600 (CST) Jewish Rye aparently is also known as New York Rye or perhaps,Seeded Rye. I have tasted real Jewish Rye made with the whole stone ground rye flour, and it is delicious. In all the bread books that I have, though, I have not seen any recipes, and a good starter, like the bread I tasted. If any of our members who know any Jewish Rye recipes would post it I would appreciate it; I'm sure money others, especially sour dough bakers, would also. I am not seeking a bread machine recipe. I use hand or Kitchen Aid. Thankyou Dan Erwin Champaign, Il --------------- MESSAGE bread-bakers.v097.n005.3 --------------- From: JBONIFACE1@aol.com Subject: low salt bread Date: Sat, 18 Jan 1997 12:55:59 -0500 (EST) Gladys asked how to make low salt bread. I have been making it with great success for a few months now using Papa Dash (with the black label) salt substitute. I only use 1/2 teaspoon per loaf which adds 180 mg of salt to the entire loaf. I use unsalted butter and try to make a loaf with apple juice or water to save even more on the sodium level since there is even sodium in milk. Even the loaves that use milk or buttermilk come out well under 100 mg. per slice. Hope this helps. Judi boniface@dreamscape.com --------------- MESSAGE bread-bakers.v097.n005.4 --------------- From: "T. Madden" Subject: Pantry Pest Traps Date: Fri, 17 Jan 1997 12:33:51 -0800 I have received some E-Mail from people who could not locate a source for the Pantry Pest Traps to eliminate grain moths. One source is: Vermont Country Store P.O.Box 3000 Manchester Ctr. VT 05255-3000 1-802-362-2400 Catalog number 21191, package of two $9.50, two or more packages $8.50 each. Tom Lake Geneva, WI --------------- MESSAGE bread-bakers.v097.n005.5 --------------- From: Mary Yohn Subject: Help with brand? Date: Sat, 18 Jan 1997 14:31:16 -0600 I've never had a breadmaker but want to buy a good one. The choices are confusing, but I've pretty much narrowed the brands down to Panasonic, Zojirushi (sp?) and the Breadman (Ultra or Ultimate). Still have a few questions. (1) How is the Panasonic "patented yeast dispenser" different from other machines? Do the other machines just mix the yeast in with the other ingredients, while the Panasonic mixes it in later -- or what??? (2) Do any of the machines make quick breads (e.g., banana bread, carrot bread, etc.) that don't require kneading or rising time? Or only yeast breads? (3) For machines with a cake cycle, is the cake actually baked in the machine? (4) I am assuming the machines with dough cycles could be used to make breads that don't rely on yeast as the leavening agent; e.g., some recipes for East Indian naan use only baking powder for the leavening agent, but are still kneaded and allowed to rise the way yeast breads are. (5) In the picture of the Breadman Ultimate (which seems to make a regular loaf shape instead of a rectangle or tall, narrow loaf) there are cinnamon rolls. These have to be baked in an oven, right? (6) Can anyone offer insight into exactly how these machines work??? Hope you don't mind all these newbie questions. I'll help anyone who wants to know about sewing machines. :) If possible, email me at jyohn@pclink.com as well as posting to the list. All advice welcome. TIA. Mary --------------- MESSAGE bread-bakers.v097.n005.6 --------------- From: JusNeedlin@aol.com Subject: Sweet Potato Rolls Date: Sat, 18 Jan 1997 11:30:03 -0500 (EST) These rolls are soft & have a nice texture. No one will ever know that they use sweet potatoes. The potatoes add a bit of color & a good flavor. Vonnie * Exported from MasterCook II * Sweet Potato Rolls Recipe By : A Trim & Terrific Louisiana Kitchen/ Holly Clegg Serving Size : 24 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sweet potatoes, mashed 3 tablespoons Fleischmann's Lower Fat margarine -- melted 1 package yeast -- rapid rise 1 1/4 cups warm water -- 110-115 degrees 1 large egg 1 teaspoon Morton's Lite Salt 3 tablespoons sugar 5 cups flour Blend potatoes with melted margarine. Dissolve yeast in 1/2 cup warm water. Combine potatoes with egg, salt, sugar & yeast mixture. Add flour alternately with remaining 3/4 cup water, mixing until well combined. Turn onto a well floured board & knead. Place in a bowl coated with Pam. Cover & allow to rise 1 hour in a warm place. Divide dough into 24 pieces & form into rolls. Place on a baking sheet coated with Pam & let rise in a warm place for 30 minutes or until doubled in size. bake at 425F for 15-20 minutes. Per roll: 121 cal, 1.3 g fat (9.4%), 9 mg chol, 67 mg sod. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v097.n005 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved