Date: Sun, 14 Mar 2021 04:10:51 +0000 --------------- BEGIN bread-bakers.v121.n010 --------------- 01. Healthy Mini Pancakes (Reggie Dwork) 02. Walnut Potica Bread (Reggie Dwork) 03. Apricot Coconut Scones (Reggie Dwork) 04. Bread Machine French Wheat Bread (Reggie Dwork) 05. Apple Cinnamon Pretzel Challah Bread (Reggie Dwork) 06. Ballymaloe Irish Brown Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n010.1 --------------- Date: Fri, 05 Mar 2021 15:54:39 -0800 From: Reggie Dwork Subject: Healthy Mini Pancakes * Exported from MasterCook * Pancakes, Healthy Mini Recipe By : themodernnonna Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Grains Hand Made Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C rolled oats -- any 1/3 C milk -- any kind 1/3 C applesauce -- or 1/2 banana 1 lg egg 1 tsp baking powder Blend all together in a blender Spray down your pan & cook on med heat. You can make them small or big - your choice. Cook them for a minute oe two on each side until they look done. Remove from pan and serve with fruit, syrup or whatever is your choice. S(Internet address): https://www.tiktok.com/@themodernnonna/video/6915082822034246918 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 347 Calories; 10g Fat (26.5% calories from fat); 16g Protein; 49g Carbohydrate; 5g Dietary Fiber; 223mg Cholesterol; 602mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0305 --------------- MESSAGE bread-bakers.v121.n010.2 --------------- Date: Fri, 05 Mar 2021 16:00:25 -0800 From: Reggie Dwork Subject: Walnut Potica Bread * Exported from MasterCook * Bread, Walnut Potica Recipe By : Vicky Bryant Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 1/4 cup sugar -- white 1/4 cup milk -- lukewarm 1 cup butter -- softened 6 egg yolks 1 1/3 cups milk 5 cups all-purpose flour 1 teaspoon salt 1 cup butter -- melted 1 cup honey 1 1/2 cups raisins 1 1/2 cups walnuts -- chopped 1 tablespoon ground cinnamon This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe. Prep: 30 mins Cook: 1 hr Additional: 1:30 Total: 3 hrs Yield: 2 loaves In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes. In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350F (175C). Bake at 350F (175C) for about 60 minutes or until the top is golden brown. Cal 306, Fat18g, Carb 35g, Sod 174mg, Fiber 1g, Pro 5g Review: I live in Slovenia (for 11 years) and speak the language. I also have a Croatian heritage and my grandmother made potica. Just for the record, the correct pronunciation is po-tee-tza. This recipe is really authentic. It is traditionally made for Christmas and Easter. Review: A tip for potica makers. Roll your dough on a floured cloth. After you spread the filling over the dough, pick of the end of the cloth and gently pull letting the dough roll over on itself. You'll be able to get the dough paper thin and reduce tearing. Also, grind the walnuts into a paste instead of chopping them, this will keep them from ripping the dough. This dough is exactly like the recipe I use. The filling is a little diff. I've noticed many variations. Review: I have made potica for over 20 yrs. (but) my dough recipe has to be made the night before. I found this one so I could make it the same day. The dough is wonderful easy to make and wonderful to work with and that means alot because the rolling of the dough is the hardest and most time consuming. thank you for this recipe. Review: This is just like my recipe except mine has 5 egg yolks. For best results, follow tips posted: chop nuts in a food processor to an almost paste-like consistency, roll dough on a floured table cloth. You want it VERY thin! Dough should be about 55" x 35". Here is my tip: As you are rolling the dough/filling, prick w/something very thin (I use a cake tester from Pampered Chef). Keep making several pricks across the length of the dough after every turn. This will keep air out and prevent the dough from getting thick as it bakes. The end result will be a nice, tight spiral. Follow these tips and you will have a DELICIOUS potica!! If anyone has a recipe for a chocolate potica. Review: Awesome! It tastes amazing coming out of the oven! I told my mother I made it and she said she had a potica pan to put the loaf in. Will try that next time. I will probably add more nuts next time also. It took a good chunk of the afternoon to make but a lot of the time was waiting for dough to rise. Growing up Slovenian I always heard what a process it was but it is definitely do-able! Incredible recipe even for me a first-timer!!! Review: I grew up having this for Christmas every year. My Grandmother would make it and the whole family looked forward to it. With several grandchildren it was an honor when we were old enough to learn this art. It is a time consuming recipe but well worth the effort. We have always used pecans but walnuts would be a less expensive alternative. There are also some minor differences in this recipe and the one I grew up with. It's bitter sweet to see this recipe posted as my family has always kept it a secret but it really is good enough to share. This bread gets better and better the more you make it. TIP: don't over-knead and try to use as little flour as possible. Review: A very difficult recipe to make indeed especially for someone like me who has no bread making experience whatsoever! Be sure to roll the dough out to be very thin. My first attempt was not that successful but not so unsuccessful that I will not try to make it again. Even though my potica turned out to be quite ugly it tasted pretty good! Review: I made this for easter and it was a hit with the family. this was my first time making bread Review: My Great-Grandmother was famous for this!!! I now make this dough in the bread machine set on the dough cycle with a cinnamon-roll-bread recipe. Then generously roll it out smear it with butter and sprinkle on finely chopped walnuts sugar and cinnamon generously. Just roll it up tight and it comes out wonderful everytime!! Review: Two big loaves...sure didn't last long. Family devoured them! I added chopped dates to the recipe. Made something that was already really good really great. Review: I like my aunt's recipe in a pinch but this one is ok. I totally agree with two helpful hints. Roll this dough out on a clean sheet it helps roll the dough over itself. Also use food processor to make the nuts as fine as possible. We have always rolled it around itself and then cook it in an aluminum turkey roasting pan. Review: my mom and dad would make this every christmas and we would have it at breakfast. my mom would always roll it up like a jelly roll then roll it into a circle like a snail pinching the edges closed. my sister make it for the family now and it is just like my moms Review: Made this for a new year's party. Absolutely delicious and not too hard for a bread-baking novice. I used whole wheat pastry flour and ground the walnuts in a food processor. Super yum. Review: Worth the effort!! I am a novice cook but really wanted to recreate my late Romanian Grandmother's famous Christmas walnut roll. It's been over 20 years since I've tried it so I didn't have clear memories of what it even looked or tasted like. As soon as my parents took a bite of this they immediately said "This is just like Mom's!" What a compliment! I love that I am able to bring back some family tradition at the Holidays. Thank you for sharing this recipe! Review: My grandmother used golden raisins which makes it sweeter and they plump up a bit more. This is my favorite treat with a little butter or cream cheese. A little expensive to make but I am worth it! Review: I haven't tried this recipe but it certainly looks authentic from what I remember. Potica is also made with a poppy seed filling which I actually prefer. Review: I haven't tried this recipe as of yet but similar to my fathers growing up. He use to make these at Christmas time for our Catholic church parish. GREAT sliced on a plate with butter and heated in the microwave. Euchre and potica after midnight mass every year! Review: his is the best recipe for the dough part I have ever made. I make potica every year and I did make some changes based on my previous experience for the filling. I whipped up the egg whites and doubled the nut filling. I added the egg whites to the nut filling and spread it out on the dough. Perfect. My rolls were huge. I made 2 large nut rolls and 1 roll I made into a snail shape. Thanks I will use this recipe from now on. Beats Martha S which uses sour cream in her dough mixture. Review: This isn't the same recipe my Grandmother gave me but it's very similar. However this seems to come out as a roll. My Grandmother's is meant to be a loaf like bread. We have this every family get-together and it goes FAST. To be fair we also have 30 people though. Review: Great recipe just watch temp if u have a fan force oven it needs to be lower than 175 I had mine on 170. Review: Walnuts should be ground not chopped and walnuts amount be increased. Review: I tried this recipe after being inspired by Rick Steve's Easter in Europe special. Slovenian Easter bread with honey nuts and raisins? Sign me up! Overall this recipe was okay. A few things I noted: 1) to form a good dough ball I needed about 1/4 c more flour (so 5 1/4 c). I used a kitchen aid mixer to mix and knead which worked well. 2) be generous with the butter cinnamon walnuts and honey filling - I would add more if I made this recipe again 3) the floured towel trick to roll the loaf that other reviewers mention worked great for me 4) the bake time says 60 min. I took mine out at 45 min and it was already slightly overdone. If this is your first time making this recipe keep a close eye on your oven. Review: Grind the nuts very fine roll dough out about 3x5 ft. on a cloth use an oval turkey pan and roll it around itself to fill pan. Brush with egg white before baking. This will give you a beautiful bread. Review: I decided to make this for a school project. Instead of using the dough recipe I used Pilsbury Dough Sheets because it is easier. I also bought chopped walnuts and crushed them more by putting them in a Ziploc bag and used a meat mallet tenderizer to wack them. It was delicious! Review: I am a second generation Canadian-Slovenian, and I've eaten potica my whole life. My grandmother's recipe was (like most) not written down, so I am very happy to have found this one. The only reason I am giving it 4 stars is that from what I'm used to, the filling needed some changes. Otherwise the taste and texture is 100% spot on, and the recipe is easy to follow. I've used this recipe twice. The first time I made it, I did it by the book, exactly as written. The critique from my more experienced relatives was that 1) there was not enough filling and 2) it was not sweet enough. 1) Part of the filling issue could have been because I used traditional round potica pans - sort of like a square-sided bundt pan. I also rolled the dough on the thinner side of the recommendation. The second time I made this recipe, I used about 4 cups of (small food processor ground, not chopped!) walnuts, and 1 1/2 cups of raisins - but I only put raisins in one of the loaves. So the one with raisins had fewer walnuts, and I just made sure the filling was about equal in each. Some people like potica with raisins, and some people really don't! 2) The not sweet enough issue was actually related to the first issue - because of the directions, the honey/butter mixture was hard to apply without making a mess and the first time I made it, it seemed like a huge quantity of honey/butter. The second time I made this recipe, I incorporated the honey/butter into the walnut and raisin mixture and spread it. S(Internet address): https://www.allrecipes.com/recipe/17236/potica/#nutrition Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 306 Calories; 18g Fat (50.0% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1229 --------------- MESSAGE bread-bakers.v121.n010.3 --------------- Date: Fri, 05 Mar 2021 16:17:21 -0800 From: Reggie Dwork Subject: Apricot Coconut Scones * Exported from MasterCook * Scones, Apricot Coconut Recipe By : Barry C. Parsons Serving Size : 18 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups all-purpose flour 2 1/2 tsp baking powder 3 tbsp white sugar pinch table salt 3 tbsp butter 1/2 cup milk 1/2 tsp vanilla extract -- optional 1 egg 1/3 cup coconut -- unsweetened 3/4 cup chopped dried apricots Tender little scones with great coconut flavour and sweet chunks of dried apricot baked right in. A dainty and delicious addition to afternoon tea. Prep: 10 mins Cook: 15 mins Total: 25 mins Preheat oven to 400F. In a food processor add the flour, baking powder, sugar, and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method) Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.) Transfer to a large bowl and stir in the dried coconut and chopped apricots. Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely). Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don't over work the dough or your scones will get tough and not rise well. Turn the dough out onto a well floured board or counter top. Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about 3/4" thick. Using a 1 1/2" biscuit cutter, cut out your scones and place them about 2" apart on a parchment lined baking sheet. Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid. Pop the scones into the hot oven for about 12 to 15 minutes or until the tops of the scones are lightly browned. Cool on a wire rack. Review: I made those today and they are absolutely delicious. I used 1 and 1/2 cups flour and 1/2 cup unsweetened coconut just because I love anything coconut. They are perfect…and so quick and easy to make. Thanks for sharing S(Internet address): https://www.rockrecipes.com/best-scone-recipes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 3g Fat (28.7% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0203 --------------- MESSAGE bread-bakers.v121.n010.4 --------------- Date: Thu, 11 Mar 2021 16:22:59 -0800 From: Reggie Dwork Subject: Bread Machine French Wheat Bread * Exported from MasterCook * Bread Machine French Wheat Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 2 1/2 cups bread flour -- white 1/2 cup bread flour -- wheat 2 1/4 teaspoons sugar 1 1/2 teaspoons salt 1 1/2 tablespoons butter 3 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 2g Fat (13.1% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 212mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v121.n010.5 --------------- Date: Thu, 11 Mar 2021 16:24:16 -0800 From: Reggie Dwork Subject: Apple Cinnamon Pretzel Challah Bread * Exported from MasterCook * Bread, Apple Cinnamon Pretzel Challah Recipe By : Stef Pollack Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the challah: 4 cups all-purpose flour 1 tsp salt 2 1/4 tsp yeast 1/3 cup honey 1/2 Tbsp vanilla extract 3 large eggs 2 egg yolks 3 Tbsp vegetable oil 1/2 cup warm water For the filling: 8 ounces dried apples 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp allspice 1/4 tsp ground cloves 1/3 cup brown sugar For the pretzel topping: 1/2 cup water 2 Tbsp baking soda 1/4 tsp sea salt -- any salt that isn't finely ground will work For the glaze: 3 Tbsp powdered sugar 1 tsp apple juice Learn to make an extra special challah for Rosh Hashana or any time you want a treat. Yield: 1 braided challah loaf Make the challah: Whisk together flour, salt, and yeast in the bowl of a stand mixer. Add honey, vanilla extract, eggs, egg yolks, vegetable oil, and water. Place the bowl on the stand mixer fitted with dough hook. Mix on low for 30 seconds and gradually increase to high speed. Continue to mix for about 2 minutes or until the dough starts to come together. Remove from the mixing bowl and turn out to a surface covered with a little oil. Form the dough into a ball. Place in a loosely covered bowl (I suggest covering with lightly oiled plastic wrap) and set out to rise for about two hours or until roughly doubled in size. Make the spiced apple filling: Place all ingredients into a food processor and process until the apples are in approximately 1/4 inch pieces. Shaping the challah: Punch down the dough. Divide the dough into four even pieces. Roll a piece of dough out to approximately 12" by 4 1/2". Spread 1/4 of the apple filling onto the dough, leaving a small border around the edge. Roll the dough tightly around the filling, forming a log. Repeat with the other three dough pieces. Set in a warm place to rise for 90 minutes. Make the pretzel topping: Preheat oven to 350F. In a small pot, bring water and baking soda to a boil. Remove from heat and set on the counter until it's cool enough to touch. Generously brush the liquid over the top of the challah, making sure to get into the crevices. Sprinkle sea salt over the dough. Bake for 40 minutes or until the top is golden and you can see some light browning in the folds of the bread. Set on a cooling rack to cool. Mix ingredients in a small bowl. Add more powdered sugar or juice as needed to create a glaze that will drip slowly off of a spoon. Drizzle over cooled challah. S(Internet address): https://redstaryeast.com/recipes/apple-cinnamon-pretzel-challah/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 5g Fat (17.2% calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 664mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0909 --------------- MESSAGE bread-bakers.v121.n010.6 --------------- Date: Thu, 11 Mar 2021 16:25:38 -0800 From: Reggie Dwork Subject: Ballymaloe Irish Brown Bread * Exported from MasterCook * Bread, Ballymaloe Irish Brown Recipe By : David Lebovitz Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 C whole-wheat flour -- preferably stoneground, (400 g) 1/2 C all-purpose flour -- bread, or white flour, (50 g) 1 teaspoon salt 5 oz water -- tepid, plus (150ml/275ml/10oz) 1 tablespoon molasses -- dark, or 1 teaspoon treacle 2 1/2 teaspoons active dry yeast -- or fresh yeast, 30g I'm a big bread eater, and never shy away from a bread plate no matter where I am, and have never had such good soda breads as I've had in Ireland. I learned much of it is because the wheat is milled in such as way that it remains very coarse, giving the breads their special hardy texture and flavor. Bread made with coarse-milled flour actually crunches when you bite into it. I love it! At Ballymaloe House, to accompany the Irish breakfast, they serve soda bread, Irish scones (similar to what we call "biscuits" in the states), and brown yeast bread, to eat alongside. They leave the loaves on cutting boards so you can help yourself. (I am always tempted to help myself to a whole loaf, and bring it back to my room to finish it off.) One 9" (23cm) loaf Mix the flours with the salt in a medium bowl. Pour 150ml of water into a small bowl and stir in the molasses, then crumble in the fresh yeast, stirring a couple of times. Let stand until it starts to foam on top, about 10 minutes. Pour the yeast mixture and the remaining 275ml water into the flour and stir until a batter is formed, which will have the consistency of oatmeal. (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) Let stand 10 minutes. Spray a nonstick 9" (23cm) loaf pan with nonstick spray and cut a piece of parchment or wax paper to line the bottom of the pan. Scrape the dough into the prepared pan, smooth the top with a spatula or if it's sticky, dampen your hand and use that then drape a kitchen towel over the top (so it's not pressing down on the dough, but just lightly over the top) and let rise in a warm place until the dough reaches the top of the pan, about 20 minutes - although it can vary so just keep an eye on it. Before the dough has almost reached the top of the pan, preheat the oven to 450F (230C). When the dough has reached the top of the pan, bake the bread for 20 minutes. After 20 minutes, decrease the heat to 400F (200C). Run a knife around the outside of the bread to release it from the pan, tip the loaf out of the pan, remove the parchment paper, and place the loaf upside down directly on the baking rack and let bake another 15 minutes, or until done. The bread is ready when you tap the bottom and it sounds hollow. If using an instant-read thermometer, the temperature should read 190F (88C). Let the bread cool on a wire rack before slicing. The bread is best eaten fresh, smeared with lots of good butter, or toasted for breakfast, with jam and butter. It's also nice for open-faced sandwiches, and would be a fine accompaniment to a cheese board, too. Storage: The bread will keep for 3 or 4 days; I wrap it in a linen kitchen towel. You can freeze the bread for up to two months. Leftovers? Make Brown Bread Ice Cream! Notes: Although I haven't done it, if you want to make the dough ahead and put it in the pan, up through the point where you put it in the pan in step 4, you could likely refrigerate it, then take it out later and let it come to room temperature and rise, before baking it. Here are some notes from Mary Jo McMillin of Mary Jo's Kitchen, who published her version of the recipe in her book, Mary Jo's Cuisine, which she shared in our discussions: Mary Jo recommends King Arthur Whole Wheat flour, made from hard winter wheat - also available on Amazon. (On the King Arthur website, it doesn't specify if it's winter wheat or not. But they have great customer service if you want to call them.) For an Irish flour, she recommends Odlums, which she buys from an Irish shop near where she lives. When using regular whole-wheat flour, she adds an additional 4 to 6 fluid ounces more water, if necessary; noting the dough should have the consistency of muffin batter. (I didn't find that the case, but if the dough is very stiff, you can add more water.) She concurs that it's essential to use a nonstick loaf pan and while she oils hers, she also says you can use butter or shortening. (With a little disclaimer that she's not a fan of shortening.) Like they do at Ballymaloe, she sometimes sprinkles the top of the loaf with toasted sesame seeds before the final rise in the loaf pan, and subsequent baking, which you can do as well. S(Internet address): https://www.davidlebovitz.com/ballymaloe-irish-brown-bread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 1g Fat (4.4% calories from fat); 6g Protein; 31g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0225 --------------- END bread-bakers.v121.n010 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved