Date: Sat, 02 Jan 2021 04:46:52 +0000 --------------- BEGIN bread-bakers.v120.n050 --------------- 01. Coconut Orange Tea Buns (Reggie Dwork) 02. Cornmeal Rolls (Reggie Dwork) 03. Chinese Style Meat Buns (Reggie Dwork) 04. Rhubarb Quick Bread (Reggie Dwork) 05. Sweet Potato Rolls (Reggie Dwork) 06. Four Cheese Pull Apart Milk Bread (Reggie Dwork) 07. Beer and Bacon Hamburger Buns (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n050.1 --------------- Date: Sat, 31 Oct 2020 18:17:06 -0700 From: Reggie Dwork Subject: Coconut Orange Tea Buns * Exported from MasterCook * Buns, Coconut Orange Tea Recipe By :Barry C. Parsons Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 3/4 cup sugar 3 tsp baking powder 1/2 tsp salt 3/4 cup butter 1 cup unsweetened fine coconut 2 tbsp lemon juice 1 tsp vanilla extract 1 cup undiluted evaporated milk 2 Tbsp orange zest -- to 3 Tbsp, of 1 orange finely chopped FOR THE HONEY BUTTER 1 cup butter -- not margarine or other butter substitutes 1/2 cup honey Coconut Orange Tea Buns with Honey Butter. A delicious combination of two favourite tea bun recipes that my mother always made in her Newfoundland kitchen. prep: 15 MINUTES cook: 20 MINUTES total: 35 MINUTES Start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands. In a food processor, combine the flour, sugar, baking powder and salt. Cut/pulse in the butter until mixture resembles a fine meal. Remove to a large bowl and stir in the coconut. Make a well in the center of this mixture. Mix together the lemon juice, vanilla extract, evaporated milk and orange zest. Pour into the well and mix only enough to form a dough ball. Roll to 1" thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet close together. Bake at 375F for about 20 minutes or until golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 large tea buns. TO PREPARE THE HONEY BUTTER: Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey. Use a handheld electric mixer to cream the two ingredients together. Notes: Nutritional information is one bun without butter. Cal 2212, Fat 8g, Carb 27g, Sod 152mg, Fiber 1g, Pro 4g Question: Can these be frozen? Response: Yes Review: Love this recipe, Barry! Sometimes I change it up and use chopped maraschino cherries and exclude the orange zest - with a little tweaking of the liquid ingredients, they are always a hit! Kind of like mini Christmas cherry cakes! S(Internet address): https://www.rockrecipes.com/coconut-orange-tea-buns/ Yield: "16 to 18" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 388 Calories; 25g Fat (56.1% calories from fat); 4g Protein; 39g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 382mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates. NOTES : 2019 - 1008 --------------- MESSAGE bread-bakers.v120.n050.2 --------------- Date: Wed, 02 Dec 2020 13:44:29 -0800 From: Reggie Dwork Subject: Cornmeal Rolls * Exported from MasterCook * Rolls, Cornmeal Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups warm water -- (110 to 115F), divided 1/3 cup cornmeal 1/4 cups sugar 3 tablespoons canola oil 2 teaspoons salt 2 packages active dry yeast -- (1/4 oz each) 2 large eggs 5 cups all-purpose flour -- (to 5 1/2C) Melted butter Additional cornmeal Prep: 30 min. + rising Bake: 20 min In a large saucepan, combine 1 3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture comes to a boil, about 9 to 11 minutes. Cool to 120-130F. Place in a large bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs; beat until smooth. Stir in enough flour to make 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 45 to 60 minutes. Punch dough down. Shape into 24 balls. Place on greased baking sheetsNew WindowSorry! something went wrong!; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes. Bake at 375F for 18 to 20 minutes or until golden brown. Immediately remove from pan; serve warm. Review: These have been our families' favorite rolls for years. They are a staple item in our Thanksgiving menu! They are hearty and delicious! Review: We all love these rolls and look forward to them on Easter with our dinner and any other time that I take the time to make these! S(Internet address): https://www.tasteofhome.com/recipes/cornmeal-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 2g Fat (16.7% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 185mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1202 --------------- MESSAGE bread-bakers.v120.n050.3 --------------- Date: Fri, 04 Dec 2020 16:26:30 -0800 From: Reggie Dwork Subject: Chinese Style Meat Buns * Exported from MasterCook * Buns, Chinese Style Meat Recipe By : Joanna Cismaru Serving Size : 12 Preparation Time :0:00 Categories : Asian Bread Bread-Bakers Mailing List Hand Made Main Dish Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1/2 cup water 2 1/2 tsp dry yeast 1/4 cup sugar 2 1/4 cups all-purpose flour 1 large egg -- beaten 3 tbsp oil 1/2 tsp salt Filling 1 1/2 lb pork loin 2 tsp garlic and ginger paste 1 tbsp vegetable oil 2 tbsp honey 2 tbsp hoisin sauce 2 tbsp soy sauce -- low sodium 1 tbsp red wine 1/2 tsp pepper -- freshly ground 1/4 tsp salt 1/2 tsp five spice powder 1 tsp sesame oil 1 tbsp vegetable oil 2 sprigs green onion -- finely chopped Egg wash 1 egg -- beaten If you've ever been to a Chinese bakery you have seen this type of meat buns among many other delicious goodies. These buns are also called pork buns, or Char Siu Bao which basically is a barbecued pork filled bun. They can be either steamed or baked as I chose to make mine. I have never tried the steamed ones, only baked, but I'm sure they are just as good. Char Siu refers to the pork filling and bao means bun. There's my Chinese lesson of the day. Prep: 30 mins Cook: 30 mins Total: 1 hr In a small bowl, mix the warm water, sugar and yeast and let it sit until it starts foaming, for about 15 minutes. In a large bowl add the flour and to it add the egg, oil, salt and the yeast mixture. Mix it all together using your hands, if you find the dough too sticky just add more flour. Knead the dough on a floured surface for a few more minutes, until it becomes elastic. Place the dough in a lightly oiled bowl and let it rise until doubled in size, in a warm spot. Cut up the pork loin in small pieces and set aside. In a medium sized bowl, add the garlic and ginger paste, vegetable oil, honey, Hoisin sauce, soy sauce, wine, pepper, salt, five spice powder, and sesame oil. Whisk everything all together and add the pork to it. Let the pork marinate for about 1 hour, or until the dough is almost ready. Heat a skillet, over medium heat and add a tablespoon of vegetable oil to it. When the oil is hot add the pork mixture including the marinade to it and cook until the pork is cooked thoroughly, for about 5 minutes. Before removing it from heat, add the green onions to it and mix well. Preheat oven to 350F. Divide the dough into 12 equal pieces. Roll each piece into a ball. Using a rolling pin, roll out each ball into a disc, so that it's about 4 or 5" in diameter. Place heaping tablespoon of the meat mixture in the middle of it. Seal the bun by gathering up the edges of the disc. Place the sealed side down bun, on an ungreased baking sheet. Repeat with remaining balls and meat mixture. Brush the buns with egg wash and bake for about 15 to 20 minutes or until the buns are nice and golden brown. Cal 437, Fat 15g, Carb 28g, Sod 381mg, Fiber 1g, Pro 46g Question: Can I make them the day before, put them to the fridge and bake them the next day? Response: Absolutely! Question: Beautiful dough! Delicious and so easy to woek with. I filled it with tuna, corned beef and hotdog. My family always eat them in one sitting. If I'm going to double the recipe should I use the same amount of yeast? Thanks for sharing your passion and talent with us Jo and warm regards from the Philippines! Response: I would increase the yeast slightly! Question: Can you freeze these once they've been cooked? I think they would be great as a simple breakfast to just pop in the microwave to heat up. Respone: Yes absolutely! Review: I posted a question last weekend about the raspberry buns. Well, the filling didnt turn out, so needless to say they were too soggy. So, today i thought i would try these buns. I didnt have pork, or onions. (and ran out off eggs) So i used chicken breasts, finely chopped. marinated them in a Chinese bbq sauce. WOW! this dough is unbelievable. It was such a soft, smooth, easy to work with dough. I will absolutely make these again! Review: I'm a Filipino and we love to eat this, this is called siopao in my language and we usually eat them steamed but I'd like to try baking them this time. Question: Wow I just made them and they taste amazing just like the ones you can buy! My only problem was that the bottoms burned a lot for all of them so I had to scrape that off, but other than that they were just perfect. Any suggestions for how to prevent the bottoms from burning? Respone: I'm glad you liked them. I think the bottom burning might be because of your oven, not really sure...maybe try putting them on a higher rack, that would help. Question: how do you measure your flour, do you use deep and sweep or lightly spooned the flour to the cup? I'd like to know coz I wanted to try this recipe. thanks for sharing. Response: I usually scoop the measuring cup into the flour then level it off with a knife. Review: Char siu bao are my favourite. I could eat them all day. S(Internet address): https://www.jocooks.com/recipes/chinese-style-meat-buns/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 9g Fat (35.1% calories from fat); 11g Protein; 27g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1204 --------------- MESSAGE bread-bakers.v120.n050.4 --------------- Date: Fri, 04 Dec 2020 19:50:38 -0800 From: Reggie Dwork Subject: Rhubarb Quick Bread * Exported from MasterCook * Bread, Rhubarb Quick Recipe By : Samantha Seneviratne Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Quickbread Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter -- melted, plus more for the pan, (113 grams or (1 stick)) 1 cup granulated sugar -- (200g) plus 2 tablespoons granulated sugar 1 tablespoon freshly grated orange zest 1/3 cup whole-milk yogurt 2 large eggs 1 3/4 cups all-purpose flour -- plus more for the pan, (223G) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 3/4 cup chopped rhubarb -- cut into 1/4" pieces, (227g or 8 oz) Beautiful pink rhubarb at the markets signals spring's arrival. A bit sour on their own, the stalks work beautifully with sweet strawberries and blueberries, and citrus. This buttery loaf is made with a bit of orange zest, which perfectly compliments rhubarb's pleasant tang. Dress the cooled loaf with a simple glaze of confectioners' sugar and orange juice, if you like, or serve fat slices with vanilla ice cream. Leftovers are nice toasted in a skillet with plenty of salty butter. TIME: 1 1/2 hours Heat the oven to 350F. Butter and flour an 8 1/2"-by-4 1/2" loaf pan. In a large bowl, whisk together the butter, 1 cup of the sugar, orange zest and yogurt until well combined. Whisk in eggs. In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture and 1 1/2 cups rhubarb to butter mixture and fold until combined. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the top with the remaining 1/4 cup rhubarb and 2 tablespoons sugar. Bake until the loaf is golden brown and set and a skewer inserted in the center comes out with moist crumbs attached, 55 to 60 minutes. Transfer the pan to a rack to cool for 10 minutes, then cut around the edges and carefully flip the loaf out of the pan. Turn it right side up and let it cool completely before slicing. S(Internet address): https://cooking.nytimes.com/recipes/1019317-rhubarb-quick-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 341 Calories; 13g Fat (34.9% calories from fat); 5g Protein; 51g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 283mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. NOTES : 2018 - 0617 --------------- MESSAGE bread-bakers.v120.n050.5 --------------- Date: Fri, 04 Dec 2020 19:53:21 -0800 From: Reggie Dwork Subject: Sweet Potato Rolls * Exported from MasterCook * Rolls, Sweet Potato Recipe By : Cheryl Slocum Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ozs sweet potato -- (one), peeled, cut into 1" pieces 4 cups water 3 tablespoons extra-virgin olive oil 1 tablespoon cider vinegar 1 teaspoon salt 1/3 cup lowfat milk -- warmed to 100F 2 1/4 tsp active dry yeast 1 teaspoon sugar 3 cups white whole-wheat flour -- plus more for kneading 1 1/2 teaspoons caraway seeds -- divided 1 1/2 tablespoons butter -- melted 1/2 teaspoon flaky sea salt Caraway seeds bring an earthy note to this healthy sweet potato dinner roll recipe. Cumin or aniseed makes a great substitute, or omit the seeds and sprinkle the tops with sea salt alone. This dough starts out sticky, but the extra moisture as well as the vinegar help soften the hearty whole-grain flour for a fluffy, soft interior. Prep: 35 min Ready In: 2:30 Place sweet potato and water in a medium saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook until the sweet potato is tender, 10 to 12 minutes. Reserve 1/4 cup cooking liquid in a small bowl. Drain and transfer the sweet potato to a food processor. Add oil, vinegar and salt and puree, scraping down the sides of the bowl as needed, until smooth, about 1 minute. Combine warmed milk, yeast and sugar in a small bowl; let stand 5 minutes. Add the yeast mixture, flour and 1 teaspoon caraway seeds to the food processor. Pulse until a slightly sticky dough forms. If it is too dry, add the reserved cooking liquid, 1 tablespoon at a time, with the motor running, just until the dough forms a ball. Transfer the dough to a lightly floured surface and knead for 2 minutes, sprinkling with more flour if it sticks. Shape into a ball and transfer to a bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm, draft-free place until the dough doubles in size, about 1 hour. Coat a 9-by-13" baking pan with cooking spray. Punch down the dough and divide into 15 equal pieces. Roll each piece into a ball and place in the prepared pan. Cover with plastic wrap and let rise until almost doubled, about 45 minutes. Preheat oven to 375F. Brush the rolls with butter and sprinkle with the remaining 1/2 teaspoon caraway seeds and flaky salt. Bake until light golden brown, 25 to 30 minutes. Let cool in the pan for 10 minutes. Turn out onto a wire rack. Serve warm or at room temperature. To make ahead: Store airtight for up to 1 day; reheat before serving. Cal 136, Fat 4g, Carb 22g, Sod 241mg, Fiber 3g, Pro 4g S(Internet address): http://www.eatingwell.com/recipe/268755/sweet-potato-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 4g Fat (29.1% calories from fat); 4g Protein; 20g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0602 --------------- MESSAGE bread-bakers.v120.n050.6 --------------- Date: Sun, 27 Dec 2020 15:51:30 -0800 From: Reggie Dwork Subject: Four Cheese Pull Apart Milk Bread * Exported from MasterCook * Bread, Four Cheese Pull Apart Milk Recipe By : Bake from Scratch Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk -- warm whole, and 2 tablespoons milk -- warm whole, (100F/38C to 110F/43C), (150 g) 1/3 cup granulated sugar -- (67 g) 2 1/4 teaspoons active dry yeast -- (7 g) 3 cups bread flour -- (381 g) Tangzhong 1/4 cup milk -- whole, plus 2 tablespoons milk -- whole, (90 g) 2 tablespoons bread flour -- (16 g) 1 large egg -- (50 g) 2 teaspoons kosher salt -- (6 g) 3 tablespoons unsalted butter -- softened, (42 g) 2 ounces cream cheese -- softened, (55 g) 6 tablespoons fontina cheese -- freshly grated, (42.5 g) 6 tablespoons mozzarella cheese -- freshly grated, (42.5 g) 6 tablespoons provolone cheese -- freshly grated, (42.5 g) 1 tablespoon unsalted butter -- melted, (14 g) flaked sea salt -- for sprinkling To share with a smaller crowd, we scaled down our Four-Cheese Pull-Apart Milk Bread to produce two mini-loaves. This recipe is a savory twist on Japanese milk bread, with a quartet of melted mozzarella, provolone, fontina, and cream cheese stuffed between buttery pull-apart layers. Makes: 2 (5 1/2x3") loaves In the bowl of a stand mixer fitted with the paddle attachment, whisk together warm milk, sugar, and yeast by hand. Let stand until foamy, about 10 minutes. Add flour, Tangzhong, egg, and kosher salt to yeast mixture, and beat at very low speed until combined, about 30 seconds. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 6 minutes. Add softened butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition, about 3 minutes total. Beat until dough is smooth and elastic, about 1 minute. Turn out dough onto a lightly floured surface, and shape into a smooth round. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 45 minutes to 1 hour. Spray 2 (5 1/2x3:) loaf pans with cooking spray. Line pans with parchment paper, letting excess extend over sides of pans. Punch down dough, and turn out onto a lightly floured surface. Roll dough into a 12" square, about 1/2" thick. Spread cream cheese onto dough, and sprinkle with fontina, mozzarella, and provolone. Cut dough into 2" squares. Place pieces, cut sides up, in each prepared pan, squishing dough as needed. Cover and let rise in a warm, draft-free place (75F/24C) until puffed, 20 to 30 minutes. Preheat oven to 350F (180C). Bake until golden brown and an instant-read thermometer inserted in center registers 190F (88C), about 35 minutes, covering with foil after 20 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pans. Brush with melted butter, and sprinkle with sea salt. Serve warm. Notes: To make one 8x4.5" loaf, cut dough into 4" squares instead of 2" squares, and bake for about 40 minutes. Tangzhong In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until mixture is thickened, an instant-read thermometer registers 149F (65C), and whisk leaves lines on bottom of saucepan. Transfer to a small bowl, and let cool to room temperature before using. Review: Absolutely scrumptious! Easy to make, soft, pillowy, cheesy. The bread of my dreams! I used what I had on hand as far as cheese but the combinations are endless! Review: Made this as a cinnamon cream cheese version and loved it! I didn't have the croissant-like layers that Brian showed in his video, but still good! S(Internet address): https://www.bakefromscratch.com/small-batch-four-cheese-pull-apart-milk-bread/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 6g Fat (35.4% calories from fat); 5g Protein; 20g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 254mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1227 --------------- MESSAGE bread-bakers.v120.n050.7 --------------- Date: Sun, 27 Dec 2020 16:07:54 -0800 From: Reggie Dwork Subject: Beer and Bacon Hamburger Buns * Exported from MasterCook * Buns, Beer and Bacon Hamburger Recipe By : Carrie Burrill Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 cup beer -- Stout, your favorite 3 Tbsp bacon grease -- or butter if you prefer 1/4 cup sugar 1 1/2 tsp salt 5 cups bread flour -- unbleached, (to 6C) 2 1/4 tsp. Active Dry Yeast -- (1/4oz, 7g) 1 egg -- beaten, for egg wash 1/2 pound bacon -- fried, crumbled The perfect "manly" burger bun. Filled with stout, and lots of bacon flavor. In a medium sauce pan over low heat, add bacon fat (or butter) with milk, beer, sugar and salt. Bring to a low boil. Remove from heat and allow to cool to 120-130F. In the bowl of your electric mixer add half of your flour with the yeast, and your warm wet ingredients from previous step. With dough hook, mix on low speed until it starts to come together. Slowly add in enough of the remaining flour, 1/4 cup at a time, until dough has come together without being too sticky. Turn mixer to medium/low for 6 minutes. (Or knead by hand for 8 minutes.) Dough should be smooth and elastic when finished. Turn dough into an oiled bowl. Cover with a dish towel and set in a warm place to rise until it has doubled in size, about one hour. Punch down dough and turn out onto a lightly floured surface. Divide dough into 12 equal pieces. Shape into rolls. Set on parchment paper-lined cookie sheets. Allow to rise until doubled in size, about 30 to 45 minutes. Preheat oven to at 400F. Brush each bun with egg wash, sprinkle with bacon bits. Bake for 15 minutes, or until golden brown. Review: Thank you for Beer Bacon bun recipe I love it. Made my hamburgers. Review: Made these twice - awesome! Great with grilled burgers (especially if they are stuffed with bleu cheese). Anything with barbecue sauce tends to overshadow the taste of the bun. Freeze well. S(Internet address): https://redstaryeast.com/recipes/beer-and-bacon-hamburger-buns/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 390 Calories; 15g Fat (34.8% calories from fat); 14g Protein; 48g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 605mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1227 --------------- END bread-bakers.v120.n050 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved