Date: Sun, 26 Apr 2020 04:27:21 +0000 --------------- BEGIN bread-bakers.v120.n017 --------------- 01. Cake Mix Cinnamon Rolls (Reggie Dwork) 02. Re: bread-bakers Digest, Vol 120, Issue 16 (Megan Lee) 03. Blueberry and Ginger Scones (Reggie Dwork) 04. Light and Fluffy Buttermilk Pancakes (Reggie Dwork) 05. Maple-Pecan Scones (Reggie Dwork) 06. Bacon and Cheddar Corn Bread Muffins (Reggie Dwork) 07. Tuscan-Style Bread with Herbs Bread (Reggie Dwork) 08. Wild Rice Bread with Sunflower Seeds (Reggie Dwork) 09. Potluck Pan Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n017.1 --------------- Date: Sat, 18 Apr 2020 20:49:17 -0700 From: Reggie Dwork Subject: Cake Mix Cinnamon Rolls * Exported from MasterCook * Rolls, Cake Mix Cinnamon Recipe By :Arvillalar Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 3/4 oz active dry yeast -- (.25 oz or 3 pkgs) 2 1/2 cups warm water 1 package white cake mix -- (18.25 oz) 4 1/2 cups all-purpose flour 1/2 cup butter -- softened 1/2 cup brown sugar 2 teaspoons ground cinnamon 1/4 cup butter -- melted 1/3 cup sugar -- white This recipe is absolutely delicious. I make them the night before, take them out in the morning and let them rise. I have also made sticky buns with this recipe using a coconut/pecan frosting for the bottom of my pan. Prep: 30 min Cook: 20 min Ready In: 1:50 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. 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 30 minutes. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16" rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1" wide rolls. Preheat oven to 375F (190C). Grease a 9x13" baking pan. Pour the melted butter into a small bowl and mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 375F (190C) for 20 minutes, or until rolls are golden. S(Internet address): https://www.allrecipes.com/recipe/16822/cake-mix-cinnamon-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 369 Calories; 12g Fat (28.7% calories from fat); 9g Protein; 58g Carbohydrate; 5g Dietary Fiber; 23mg Cholesterol; 246mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 0418 --------------- MESSAGE bread-bakers.v120.n017.2 --------------- Date: Sun, 19 Apr 2020 13:43:21 -0400 From: Megan Lee Subject: Re: bread-bakers Digest, Vol 120, Issue 16 I love the yeasted pumpkin bread by Stella parks! Hope everyone will give it a try. --------------- MESSAGE bread-bakers.v120.n017.3 --------------- Date: Tue, 21 Apr 2020 01:15:21 -0700 From: Reggie Dwork Subject: Blueberry and Ginger Scones * Exported from MasterCook * Scones, Blueberry and Ginger Recipe By :Chris Morocco Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups white whole-wheat flour -- plus more for shaping the dough 1/3 cup granulated sugar -- plus 1 tablespoon granulated sugar 1 tablespoon baking powder 1 teaspoon kosher salt 1 1/2 sticks unsalted butter -- cut into pieces, (12 Tbsp) 1 1/4 cups fresh blueberries 1/2 cup crystallized ginger -- chopped 3/4 cup milk -- plus more for brushing Turbinado sugar -- for sprinkling Hands-On: 20 Mins Total: 50 Mins Heat oven to 375F. Line a large baking sheet with parchment paper. Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and blend with a pastry blender or your fingers until crumbly. Fold in the blueberries and ginger. Stir in the milk. Transfer the dough to a lightly floured surface and form into two 6" disks. Using a chef's knife, cut each disk into 6 wedges. Place the wedges on the prepared sheet, brush with milk, and sprinkle lightly with the turbinado sugar. Bake, rotating once, until golden brown, 25 to 30 minutes. Cool on the pan. Serve warm or at room temperature. Cal 300, Fat 13g, Carb 43g, Sod 270mg, Fiber 4g, Pro 5g Review: The recipe is great except for one thing; these scones will be hard as rocks it one follows the recipe exactly as written. I learned from my grandmother that one needs to keep the butter cold so that the scones don't end up hard. If, while making the scones, the butter becomes soft, stick it all in the freezer for a minute or so. Apart from that, I love the combination of blueberries and ginger. S(Internet address): https://www.realsimple.com/food-recipes/browse-all-recipes/blueberry-ginger-scones - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 13g Fat (40.1% calories from fat); 5g Protein; 38g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 294mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0421 --------------- MESSAGE bread-bakers.v120.n017.4 --------------- Date: Thu, 23 Apr 2020 19:10:10 -0700 From: Reggie Dwork Subject: Light and Fluffy Buttermilk Pancakes * Exported from MasterCook * Pancakes, Light and Fluffy Buttermilk Recipe By :Kelly Senyei Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Main Dish Pancakes/Waffles Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 Tablespoon sugar 1/4 teaspoon salt 1 1/2 cups buttermilk -- or buttermilk substitute (See Notes) 1 large egg 2 Tablespoons unsalted butter -- melted Skip the store-bought pancake mix in favor of this 15-minute recipe for Light and Fluffy Buttermilk Pancakes. PREP: 10 MINUTES COOK: 5 MINUTES In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.) Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings. NOTES: No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the "1 cup" mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed. Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy. For an alternative to vegetable oil (and if bacon is on the menu), try cooking the pancakes in bacon grease. The flavor and texture is hard to beat. Review: My new pancake recipe!!! Can't wait to have family over to make for them. Thank you!! Review: We really enjoyed these pancakes! They were so easy to make and they turned out soft and fluffy! Review: These were so light and fluffy! Definitely do not over mix the batter. This will be our go to pancake recipe for now on. Review: YUUUMMMMYYY!!! I have used a recipe very similar to this for years and even shared it all over the world. THIS is my new go to. Review: Best pancakes ever! they were fluffy and had a really nice flavor. Review: Wow!,,,, I purchased buttermilk by accident. It was too close to regular milk! I didn't want to throw it away and I came across this recipe. This is now my go to pancakes recipe They were light and fluffy and delicious. My only change was I did not have unsalted butter. So I used regular butter and left out salt. Also do not mix too much. It's a tender batter Thank you for such a good recipe. Question: Wow, Thanks for such an easy recipe! One thing that got my attention is the pan you are using! Here in Pakistan people just preferred teflon coated non-stick pans, I would be grateful if you mention the materiel of this beautiful pan and why it works so well for pancakes?! Response: I recommend using a nonstick skillet or griddle for perfect pancakes. Review: I use this batter to make waffles. It is superb. Thank you. Review: Just made these and they tasted amazing! I used coconut oil instead of butter, in the mixture (because I was too lazy to melt the butter haha), and substituted the buttermilk for vinegar and milk. Best pancakes I've ever had! Review: Made these for our family's winter solstice breakfast, and they were a huge hit! Thanks for the great recipe. (I added 1/4 tsp cinnamon and 1/4 tsp vanilla to make them extra special.) Review: Great recipe, I used vegetable oil instead of butter and it still worked great. I also added a teaspoon of vanilla. Family loved them. S(Internet address): https://www.justataste.com/light-and-fluffy-buttermilk-pancakes-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 290 Calories; 8g Fat (25.8% calories from fat); 10g Protein; 44g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 650mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0423 --------------- MESSAGE bread-bakers.v120.n017.5 --------------- Date: Fri, 24 Apr 2020 18:16:48 -0700 From: Reggie Dwork Subject: Maple-Pecan Scones * Exported from MasterCook * Scones, Maple-Pecan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Nuts Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup buttermilk -- plus more for brushing 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour -- plus more for dusting 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon grated orange zest 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt -- plus a pinch 1 1/2 sticks unsalted butter -- chilled, cut into small pieces 1/2 cup pecan pieces -- toasted 1/4 cup confectioners' sugar 3 tablespoons maple syrup -- pure Active: 25 min Total: 50 min (plus cooling) Preheat the oven to 375F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside. Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal. Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.) Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8" round, about 3/4" thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely. Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scones. Cut into wedges. S(Internet address): https://www.foodnetwork.com/recipes/food-network-kitchen/jumbo-maple-pecan-scone-recipe-1973799 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 22g Fat (50.2% calories from fat); 5g Protein; 45g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 407mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0424 --------------- MESSAGE bread-bakers.v120.n017.6 --------------- Date: Fri, 24 Apr 2020 18:27:50 -0700 From: Reggie Dwork Subject: Bacon and Cheddar Corn Bread Muffins * Exported from MasterCook * Muffins, Bacon and Cheddar Corn Bread Recipe By :Kellie Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon 4 tablespoons unsalted butter -- melted 1 cup cornmeal 3/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large room temperature eggs -- beaten 1 1/2 cups lowfat buttermilk 1/4 cup shredded cheddar cheese cooking spray Makes 10 muffins or 4-6 servings if cutting up an 8" baking dish Preheat the oven to 425F. Spray a muffin tin with cooking spray and set aside. In a small frying pan, cook the bacon until crisp and set aside. Reserve the bacon drippings. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a medium bowl, mix together the eggs buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and mix together until moist. Add two tablespoons of bacon dripping and stir. Crumble the bacon and add to the batter. Add the cheese and combine thoroughly. Divide the batter evenly into the muffin tins and bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and cool for 5 to 10 minutes. S(Internet address): https://thesuburbansoapbox.com/bacon-and-cheddar-corn-bread-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 8g Fat (41.0% calories from fat); 6g Protein; 21g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 300mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1216 --------------- MESSAGE bread-bakers.v120.n017.7 --------------- Date: Fri, 24 Apr 2020 19:09:06 -0700 From: Reggie Dwork Subject: Tuscan-Style Bread with Herbs Bread * Exported from MasterCook * Bread, Tuscan-Style Bread with Herbs Recipe By :King Arthur Flour Co. Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups lukewarm water -- (340g) 2 teaspoons instant yeast 1 1/2 teaspoons salt 2 tablespoons chopped fresh herbs -- or 2 tsps mixed dried 4 cups Unbleached All-Purpose Flour -- (482g) A light and airy loaf, redolent of herbs (we like a mixture of rosemary, marjoram, and oregano), this is a perfect bread to make for slicing for sandwiches or toasting with soup. PREP: 12 mins BAKE: 30 to 35 mins TOTAL: 2:12 Serving Size: 43g In a large bowl, combine all of the ingredients, mixing and kneading to make a smooth, very soft dough. Place the dough in a greased bowl, cover, and let rise at room temperature until puffy but not necessarily doubled (about 1 hour). After the first rise, deflate the dough and form into a large round or a long loaf. Place on a parchment-lined baking sheet, or on a piece of parchment, if you're going to bake on a pizza stone. Cover the loaf with greased plastic wrap, and let it rise for 30 to 45 minutes, until noticeably puffy. While the loaf is rising, place a pizza stone in the oven and preheat it to 375F. When the bread is almost doubled, uncover it and slash the top a few times. Bake for 30 to 35 minutes, until the center measures 190F when measured with a digital thermometer. Remove from the oven and cool for 30 minutes before slicing. Store wrapped at room temperature for 4 days, or freeze for longer storage. Tips: As a result of reader feedback, as of 7/10/17 we've increased the flour in this recipe from 3 1/4 cups to 4 cups (17 ounces). The greater amount of flour makes the dough easier to handle, without noticeably affecting the bread's light texture. In Tuscany, bread is traditionally served with salty partners like olives, Pecorino Romano and Parmesan cheeses, or salt-cured meats like prosciutto. While Tuscan bread is traditionally made without salt, we find that saltless bread tends to taste flat to most Americans; thus we add salt here. Cal 89, Carb 18g, Sod 176mg, Fiber 1g, Pro 3g S(Internet address): https://www.kingarthurflour.com/recipes/tuscan-style-bread-with-herbs-recipe Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; trace Fat (2.6% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2019 - 0828 --------------- MESSAGE bread-bakers.v120.n017.8 --------------- Date: Fri, 24 Apr 2020 19:33:09 -0700 From: Reggie Dwork Subject: Wild Rice Bread with Sunflower Seeds * Exported from MasterCook * Bread, Wild Rice Bread with Sunflower Seeds Recipe By :Crystal Schlueter Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each) 1 cup warm water -- (110 to 115F) 8 3/4 ozs long grain and wild rice -- ready-to-serve (1 pkg) 1 cup unsalted sunflower kernels -- plus 1 Tablespoon unsalted sunflower kernels 1 cup nonfat milk -- warm (110 to 115F) 1/3 cup honey -- or molasses 1/4 cup butter -- softened 2 Tablespoons ground flaxseed 2 teaspoons salt 3 Cups whole wheat flour 2 3/4 Cups all-purpose flour -- (to 3 1/4C) 1 large egg white -- lightly beaten 1 Tablespoon toasted wheat germ -- optional I loved skipping the boring school cafeteria meals and going to my grandma's house for lunch. She spent most of her life in northeastern Minnesota, which is reflected in this bread's ingredients. Now my family uses this for our holiday stuffing. Prep: 35 min. + rising Bake: 35 min. Makes: 2 loaves (16 slices each) In a small bowl, dissolve yeast in warm water. In a large bowl, combine rice, 1 cup sunflower kernels, milk, honey, butter, flaxseed, salt, yeast mixture, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until combined. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/4 hours. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each half into a 12x8" rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place each in a 9x5" loaf pan coated with cooking spray, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375F. Brush loaves with egg white; sprinkle with remaining sunflower kernels and, if desired, wheat germ. Bake 35 to 45 minutes or until dark golden brown. Cool in pans 5 minutes. Remove to a wire rack to cool. Cal 142, Fat 4g, Carb 23g, Sod 205mg, Fiber 2g, Pro 4g S(Internet address): https://www.tasteofhome.com/recipes/wild-rice-bread-with-sunflower-seeds/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 4g Fat (23.6% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 156mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0120 --------------- MESSAGE bread-bakers.v120.n017.9 --------------- Date: Fri, 24 Apr 2020 20:12:18 -0700 From: Reggie Dwork Subject: Potluck Pan Rolls * Exported from MasterCook * Rolls, Potluck Pan Recipe By :Carol Mead Serving Size : 27 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 1/3 cup sugar -- plus 1 teaspoon sugar 1 1/2 cups warm water -- (110 to 115F), divided 1/2 cup butter -- melted 2 large eggs 1/4 cup nonfat dry milk powder 1 1/4 teaspoons salt 5 1/2 C all-purpose flour -- (to 6C) The appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they're great alongside any entree. Folks are disappointed if I don't bring them to potluck dinners. Prep: 20 min. + rising Bake: 20 min. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add the butter, eggs, milk powder, salt, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13x9" baking pan and remaining balls in a greased 9" square baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375F for 17 to 20 minutes or until golden brown. Cool on wire racks. Cal 141, Fat 4g, Carb 23g, Sod 158mg, Fiber 1g, Pro 3g Review: My family has been making these rolls for years. Everyone loves them. We always make extra to eat with leftovers and make sandwiches out of them. I use my bread machine to mix and then just do last rising after making balls. Was and delicious. For those that have a hard time with getting them consistent size. I eyeball and if some seem to large and some seem too small I just pinch off a little from larger and roll into the smaller ones. It does not affect the results. Review: Delicious but easy yeast roll recipe. It was a hit with my family and friends! Review: I thought I'd never find this recipe. I lost mine, and I was typing the name in wrong. This is the best recipe I have ever tried for rolls. Review: I have made 2 batches of these rolls every Thanksgiving and Christmas since 1999. I was just beginning to make homemade rolls and these seemed very easy to make. The first batch is made on Tuesday before Thanksgiving, because I know my family cannot wait until Thanksgiving for these delicious yeast rolls. Definitely a keeper! S(Internet address): https://www.tasteofhome.com/recipes/potluck-pan-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 4g Fat (25.9% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0424 --------------- END bread-bakers.v120.n017 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved