Date: Mon, 13 Jun 2022 03:55:04 +0000 --------------- BEGIN bread-bakers.v122.n020 --------------- 01. Gluten Free Waffles with Hidden Butternut Squash (Reggie Dwork) 02. Mini Pecan Scones with Country Ham and Pickled Plums (Reggie Dwork) 03. Pretzel Rolls (Reggie Dwork) 04. Garlic-Herb Naan (Reggie Dwork) 05. Gingerbread Muffins (Reggie Dwork) 06. Focaccia with Rosemary and Grapes (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n020.1 --------------- Date: Sun, 12 Jun 2022 20:20:05 -0700 From: Reggie Dwork Subject: Gluten Free Waffles with Hidden Butternut Squash * Exported from MasterCook * Waffles, Gluten Free Waffles with Hidden Butternut Squash Recipe By : Ivy Larson Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Food Processor Grains Low Fat Main Dish Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butternut squash -- frozen 1/2 cup milk -- canned coconut, or lowfat 2 egg yolks -- Note 1: 3 dates -- medjool 2 tablespoons extra virgin coconut oil 1/2 teaspoon ginger -- freshly grated 1/4 cup tapioca starch flour 1/2 cup millet flour 1/2 cup brown rice flour 1 teaspoon pumpkin pie spice 2 teaspoons baking powder 1/4 cup water 4 egg whites I'm always looking for creative ways to sneak more fruits and vegetables into my recipes. This one for gluten free waffles with hidden butternut squash is my new go-to breakfast favorite! I made the waffles over the weekend and saved the batter in a mason jar, which made Monday morning breakfast easy peasy. They are healthy whole grain waffles that are light and crisp with tender, chewy middles. Note 1: look for pasture-raised organic eggs such as Vital Farms Prep: 15 minutes Cook: 5 minutes Total: 20 minutes To a high speed blender (such as a Vitamix), add the frozen butternut squash, coconut milk, egg yolks, dates, coconut oil, ginger, tapioca flour, millet flour, brown rice flour, pumpkin pie spice, baking powder and water. Process on high until mixture is smooth and creamy. Pour the mixture into a separate bowl and set batter aside. Preheat the waffle iron. Add the egg whites to the blender and process on high speed for one full minute. Fold the egg whites into the batter and stir to combine. Working in batches, add the batter to the waffle iron (amount needed and cooking time will vary depending on machine). Cook until waffles are lightly browned and set. Serve warm. Question: I made this recipe a few days ago. The batter was very runny and didn't cook well in my waffle maker. Could it be because I used Native Forest new "Simple" coconut milk that doesn't include guar gum? I used the full-fat "Simple", but it was like water falling out of the can, much unlike the solid block with a hint of water that you find with the standard (guar gum added) full-fat coconut milk. Thanks!! Reply: Oh no! I am so glad you shared this because yes, that absolutely must have been the problem. I didn't even know Native Forest made "simple" coconut milk! That must be a new product? I am sure the same would happen with coconut milk from the refrigerator too (as that too is very runny). However, it is VERY good to know that a "pure" coconut milk exists. Thank you for sharing! But I am so sorry the recipe didn't work =( If you try it again though, try it with Thai Kitchen brand Organic coconut milk - that's the one I use all the time. Review: These sound like a good gluten free waffles to try. I just bought a waffle maker and have been looking at sweet ones to make, but need them to be gluten free for my little boy. S(Internet address): https://cleancuisine.com/gluten-free-waffles/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 6g Fat (32.9% calories from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 161mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0124 --------------- MESSAGE bread-bakers.v122.n020.2 --------------- Date: Sun, 12 Jun 2022 20:22:13 -0700 From: Reggie Dwork Subject: Mini Pecan Scones with Country Ham and Pickled Plums * Exported from MasterCook * Scones, Mini Pecan Scones with Country Ham and Pickled Plums Recipe By :Dawn Perry Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 c. all-purpose flour -- spooned and leveled, plus more for work surface 1 c. pecans -- halves and pieces 1 tbsp. baking powder 2 tsp. sugar 1 1/2 tsp. kosher salt 1/4 tsp. baking soda 1/2 c. cold unsalted butter -- cut into small pieces, (1 stick) 1 c. whole milk -- plus more for brushing 6 oz. very thinly sliced country ham -- or prosciutto pickled plums These sophisticated sandwiches strike the perfect balance of sweet and savory. PREP: 15 mins TOTAL: 35 mins Preheat oven to 400F. Line a baking sheet with parchment paper. Pulse flour, pecans, baking powder, sugar, salt, and baking soda in a food processor until combined, 8 to 10 times. Add butter and pulse until mixture is crumbly, with a few pea-size pieces of butter remaining, 10 to 12 times. Transfer mixture to a bowl. Add milk and stir with a fork until a shaggy dough forms. Turn dough out onto a lightly floured surface and pat into a 1" thick circle. Cut into 16 biscuits, using a 2" round cookie cutter and re-rolling scraps if necessary; transfer to prepared baking sheet. Brush tops with milk. Bake until golden brown, 15 to 20 minutes. Let cool slightly. Split biscuits and serve topped with ham and Pickled Plums. S(Internet address): https://www.countryliving.com/food-drinks/recipes/a38507/mini-pecan-scones-with-country-ham-pickled-plums-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 382 Calories; 24g Fat (56.3% calories from fat); 10g Protein; 33g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 872mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0107 --------------- MESSAGE bread-bakers.v122.n020.3 --------------- Date: Sun, 12 Jun 2022 20:23:30 -0700 From: Reggie Dwork Subject: Pretzel Rolls * Exported from MasterCook * Rolls, Pretzel Recipe By : Jamie Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 2 tablespoons butter -- OR margarine 2 tablespoons brown sugar 2 1/4 tsp. RapidRise Yeast -- (1 envelope) 2 teaspoons salt 3 cups all-purpose flour -- (to 3 1/2C) 3 quarts water 3/4 cup baking soda 1 egg 1 teaspoon water 2 tablespoons butter -- melted pretzel salt -- or kosher salt There are few things better than warm-from-the-oven Pretzel Rolls brushed with butter and sprinkled with coarse salt. These Pretzel Rolls are easy to make and divine when served with even more butter. prep: 20 minutes rise: 1 hour cook: 27 minutes total time: 1:47 Heat milk and butter until warm (120 to 130F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size. Preheat oven to 400F. Grease a baking sheet or line with parchment paper. Combine water and baking soda and bring to a boil. Punch dough down and divide dough into 8 pieces and roll each piece into a tight, smooth ball. Boil each roll in the solution for 2 minutes, turning after 1 minute. Remove rolls from pot using a slotted spoon and place on prepared baking sheet. Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350F and bake an additional 10 to 12 minutes until the rolls are evenly browned. Remove from pan and cool on a wire rack. Before serving, brush with melted butter and sprinkle with pretzel salt. Question: These look incredible! Do you think these would freeze well? What about freezing before baking so they can be warm and yummy? Response: Hello! I haven't attempted freezing these rolls, so I am not sure of the result. If you happen to give it a try, I'd love to know how they turned out. Thanks so much for stopping by. Question: Well I have to admit I have not tried your recipes, but I do not know how you can get this color without using lye. I will give it a go but I have my reservations. I hope I am wrong Response: The combination of the baking soda bath and the egg wash help give the rolls the characteristic pretzel color and crust but are of course much safer for home use than lye. Hope this helps. Happy baking. Question: Help me out. This recipe calls for 3-3 1/2 cups flour but instructions call for 2 cups (more if needed). Should I begin with 2 and add 1 & 1/2 cups more if necessary. Seems like a big difference. Response: Per the instructions: "Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough." Depending on the weather, you may need an additional cup, but may need more or less. Simply gauge by how the dough looks and feels. Hope this helps! Question: By any chance, would you know if it's possible to make these pretzel rolls with whole wheat flour? Would I need to tinker with the liquid amount? I realize they might taste a bit different but for health reasons I can only enjoy a small amount of bread products if they're made with whole wheat. I understand if you haven't tried it to be able to answer. Doesn't hurt to ask, right? Thanks! These look fantastic. Response: Hello! I haven't attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I'd love to know how they turned out. Thanks so much for stopping by. S(Internet address): https://www.mybakingaddiction.com/pretzel-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 8g Fat (27.4% calories from fat); 7g Protein; 40g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 6292mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1222 --------------- MESSAGE bread-bakers.v122.n020.4 --------------- Date: Sun, 12 Jun 2022 20:27:12 -0700 From: Reggie Dwork Subject: Garlic-Herb Naan * Exported from MasterCook * Naan, Garlic-Herb Recipe By :Dave Muller & Lana Porcello Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- finely chopped 2/3 cup chopped mixed tender herbs -- (such as parsley, mint, chives, and/or cilantro) 1 tablespoon kosher salt 1 teaspoon finely grated lemon zest 4 cups all-purpose flour -- plus more for surface 1 teaspoon sugar 2 1/4 tsp active dry yeast -- (1 1,4-oz envelope) 2/3 cup buttermilk Vegetable oil -- for bowl This dough will yield enough to make four large flatbreads or eight smaller ones. Makes about 2 lb. dough Combine garlic, herbs, salt, lemon zest, and 4 cups flour in the bowl of a stand mixer fitted with dough hook. Combine sugar and 1 1/3 cups warm (105-110) water in a small bowl. Sprinkle yeast over water and let sit until foamy (it will smell very yeasty!), 8 to 10 minutes. Stir in buttermilk. Add to dry ingredients and mix on medium speed until a smooth, wet dough forms, 5 to 7 minutes. Transfer dough to a lightly oiled large bowl. Cover with plastic wrap and chill until at least doubled in size, 12 to 24 hours. (If the dough hasn't quite doubled, let sit at room temperature 30 to 60 minutes.) Gently punch down dough and turn out onto a very well-floured surface. Portion into four 3"-4"-diameter balls. Cover with a floured kitchen towel and let rise until pillowy and springy to the touch, 30 to 45 minutes. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough. Cal 340, Fat 22g, Carb 67g, Sod 1000mg, Fiber 4g, Pro 11g Review: This was great!!! I needed to add flour into the mixture also, but better to add flour in than take it out! I used cilantro and this was amazing! Also, if you don't want to put it in the fridge overnight you can let the dough rise for an hour. S(Internet address): https://www.bonappetit.com/recipe/garlic-herb-naan Yield: "4 to 8" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 497 Calories; 2g Fat (4.4% calories from fat); 16g Protein; 102g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 1470mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0801 --------------- MESSAGE bread-bakers.v122.n020.5 --------------- Date: Sun, 12 Jun 2022 20:31:01 -0700 From: Reggie Dwork Subject: Gingerbread Muffins * Exported from MasterCook * Muffins, Gingerbread Recipe By :Heather Serving Size : 13 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- room temperature 1/2 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup molasses 1/2 cup boiling water 2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 2 tablespoons confectioner's sugar -- for dusting, optional Get into the holiday spirit with a batch of gingerbread muffins. Perfect for breakfast, snacking, or dessert, these tender muffins are filled with holiday spices and topped with a dusting of confectioner's sugar. Prep: 10 minutes Cook: 18 minutes Total: 28 minutes Preheat oven to 350F. Line a muffin pan with paper liners and set aside. In a large bowl, cream together butter and sugar. Add eggs and vanilla. Stir until well combined. In a small bowl, add molasses and boiling water. Stir until combined. Add to butter mixture and stir to combine. In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt. Make a well in the middle of the dry ingredients and add wet ingredients. Stir until just combined. Portion batter into muffin pan, filling about 3/4 full. Bake for 17 to 20 minutes, or until a toothpick inserted into the center of a mufifn comes out clean or with crumbs, not batter. Transfer to a cooling rack to cool completely before dusting tops with confectioner's sugar (optional). Notes: Store cooled muffins in a tightly sealed container at room temperature. Homemade muffins will keep for about 3 days. Muffins can be frozen in a freezer safe container for up to 3 months. Set frozen muffins on counter top for 30 minutes to bring to room temperature. Cal 221, Fat 8g, Carb 35g, Sod 194mg, Fiber 1g Pro 3g S(Internet address): https://thetoastykitchen.com/gingerbread-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 8g Fat (35.1% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1118 --------------- MESSAGE bread-bakers.v122.n020.6 --------------- Date: Sun, 12 Jun 2022 20:32:46 -0700 From: Reggie Dwork Subject: Focaccia with Rosemary and Grapes * Exported from MasterCook * Focaccia with Rosemary and Grapes Recipe By : Giada De Laurentiis Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Main Dish Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pizza dough: -- makes 2 1/2 lb 1 1/3 cups water -- warm, (between 100-110F, 38-43C/320ml) 2 1/4 teaspoons Red Star Platinum instant yeast -- contains dough enhancer 1 Tablespoon granulated sugar -- (13g) 2 Tablespoons olive oil -- (30ml) 3/4 teaspoon salt 3 1/2 cups all-purpose flour -- Note 1: 2 tablespoons extra-virgin olive oil Coarse sea salt -- for sprinkling 1 garlic clove -- minced 1 shallot -- cut into thinly sliced rounds 1 tablespoon rosemary -- fresh 1/2 cup green grapes 1/2 cup red grapes Homemade Pizza Crust: Prep: 2:15 Cook: 15 minutes Total: 2:30 Yield: 2 12" pizzas Note 1: plus more for hands and surface sprinkle of cornmeal for dusting the pan, (438g) Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading. Lightly grease a large bowl with oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150F (66C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.) Preheat oven to 475F (246C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended. Pizza: Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time- see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12" circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, classic margherita pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza. Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. Notes: Freezing Instructions: This recipe yields enough dough for two 12" pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5, punching down the dough to release air if needed. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough's rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5. If the dough didn't quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5). Note 2: Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Focaccia: Prep: 10 min Cook: 25 min Total: 35 min Preheat the oven to 400F. Divide out 1 lb dough. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet. Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough. Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve. Cal 248, Fat 7g, Sod 549mg, Fiber 1g, Pro 6g Review: I make this every year for Thanksgiving because the out of town family demands it!!! LOL. Love this. My go to recipe for a simple appetizer. Review: Love Love Love this easy recipe!!! My family loves it too...It is one of my go tos for snacky meals for hot summer days... Or a bread to serve with a berry chicken salad!! I added tomatoes and sauted Vidella onions ... just made it mine Review: Delicious. Savory and sweet. Review: I just sent my version of this recipe to my mother-in-law because I made it while they were out here, and my father-in-law loved it and has asked for the recipe. I modified the recipe slightly. I use a little bit more garlic and shallots, and I saute them first to carmelize the onions. I also use a little more oil, and I spread it on the sides of the bread, too. I don't use as much salt as Giada's recipe calls for, either. And I chop the rosemary before sprinkling. The combo of sweet and savory is just delicious. I pair this with steak instead of making potatoes. Big hit! Review: Garlic and herbs made this focaccia really flavorful. I made my own pizza dough and it worked perfectly for this recipe. (250g bread flour, 160ml water, 2g dry yeast, 4g salt, 3g olive oil) Review: Can't wait to make this one again! Don't let the grapes throw you. The combination of sweet and savory is incredible. Review: Grapes on focaccia isn't too common so I was a little skeptical about making this recipe. But after reading the good reviews and seeing the show, I decided to give it a try and I'm glad I did! This bread is sooo goood! The only thing I disliked was having the taste of strong sea salt in each bite. Maybe next time I'll use fine sea salt instead of coarse. Review: This was such a treat. I absolutely loved the contrast in flavors - the sweet grapes and the savory garlic and shallots. This will be a staple for a long time to come. Review: I just made this recipe and it was delicious! I loved the textures and the flavors were in perfect harmony! Review: I brought this bread to a potluck. It was gone in less than 10 minutes. Everyone was raving about it. Someone even called me the "appetizer queen". Hee hee The shallot, onion, rosemary, and sweetness from the grapes were perfectly balanced. You would think the grapes would be too sweet, but they werent. I was worried that it would not taste right b/c my grapes didnt burst, but it was fine. Also, make sure that you read the directions on the dough versus this recipe. Giada's recipe calls for 25 minutes, but my dough only needed 15. I'll be making this one for a long time. Review: So easy! I usually can not fnd the time to write reviews but I made this as an appetizer at a party and what a hit. I got soooo many compliments and it was beyond easy. S(Internet address): https://www.foodnetwork.com/recipes/giada-de-laurentiis/focaccia-with-rosemary-and-grapes-recipe-1937607 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 7g Fat (23.9% calories from fat); 6g Protein; 47g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 1019 --------------- END bread-bakers.v122.n020 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved