Date: Mon, 04 Feb 2019 05:32:39 +0000 --------------- BEGIN bread-bakers.v119.n005 --------------- 01. Chocolate Banana Bread (Megan Lee) 02. Quick Cottage Cheese Buns (Reggie Dwork) 03. Vegan Crepes (Reggie Dwork) 04. Ridiculously Easy Seeded Focaccia Bread (Reggie Dwork) 05. Freezing Scones (Reggie Dwork) 06. Scones, Sour Cream Lemon (Reggie Dwork) 07. No Knead Potato Dough Rolls (Reggie Dwork) 08. Milk Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n005.1 --------------- Date: Sun, 27 Jan 2019 21:12:29 -0500 From: Megan Lee Subject: Chocolate Banana Bread The ULTIMATE banana bread! Chocolate lovers will instantly fall in love with this easy quick bread. *Yield:* 1 loaf *Prep Time:* 10 minutes *Cook Time:* 50 minutes *Total Time:* 1 hour Ingredients: - 1 cup all-purpose flour - 1/2 cup Dutch process cocoa - 1 teaspoon baking soda - 1/2 teaspoon sea salt - 3 large brown bananas (1 1/2 cups mashed) - 1/4 cup unsalted butter, melted and slightly cooled - 1/4 cup canola, vegetable oil, or melted coconut oil - 3/4 cup packed light brown sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1 cup semisweet chocolate chips, divided Directions: 1. Heat your oven to 350F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. 2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. 3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth. 4. Stir the dry ingredients into the wet ingredients, don't overmix. Stir in 3/4 cup of the chocolate chips. 5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don't want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary. 6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve. Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing. From- https://www.twopeasandtheirpod.com/chocolate-banana-bread/ Notes- I substituted the flour with 100% whole wheat pastry flour, and used 1/4 cup unsweetened applesauce in place of the oil. It was very tasty, and you could barely discern the whole wheat! --------------- MESSAGE bread-bakers.v119.n005.2 --------------- Date: Sat, 26 Jan 2019 20:28:23 -0800 From: Reggie Dwork Subject: Quick Cottage Cheese Buns * Exported from MasterCook * Buns, Quick Cottage Cheese Recipe By :natalya drozhzhin Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Cottage Cheese 4 Eggs 1/2 tablespoons Vanilla Extract 1/2 cups Sugar 1/2 tablespoons Baking Powder 1 teaspoon Baking Soda 1/2 tablespoons White Vinegar 4 cups Flour 1/4 cups Milk 1/4 cups Sugar How about those sweet buns, loaded with cottage cheese?!! I say amazing! They are yeast free and so you can have them all prepared in a very short amount of time. This would make a perfect weekend breakfast. I still can't believe that they can be made in under 30 minutes. They are so soft and light, almost melt in your mouth. They aren't too sweet, so you can add some more sugar or just add some jam when serving. Prep: 15 min Cooking: 25 min Ready in: 40 min Prepare ingredients for the recipe. You can use any cottage cheese brand you have on hand. Combine together cottage cheese, sugar, eggs and vanilla extract. You can use a blender for it or a food processor. In a small bowl, combine baking soda with vinegar, add it into the mixture. Also add baking powder and flour to the mixture. You will end up with very sticky dough, so flour the work area really well. Divide the dough into equal pieces. Form round shapes out of each piece, placing them apart on a baking sheet. Bake at 350F buns for 12 minutes, than apply some milk with pastry brush and sprinkle some sugar on top. Continue baking them for another 5 to 10 minutes or until they are golden brown. Let them cool to a room temperature and they are ready to be served. To keep them fresh, have them sealed in an air tight container. Review and response: These were great fresh from the oven! The next day they were like hockey pucks. HAhaha hockey pucks, I think you can reheat it for a few seconds and they should be amazing. Review and response: These look really good!! When do you add the milk? After you bake for a little and add it to the tops. S(Internet address): "http://momsdish.com/recipe/593/quick-cottage-cheese-buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 2g Fat (10.0% calories from fat); 6g Protein; 28g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 184mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0720 --------------- MESSAGE bread-bakers.v119.n005.3 --------------- Date: Sat, 26 Jan 2019 20:34:08 -0800 From: Reggie Dwork Subject: Vegan Crepes * Exported from MasterCook * Crepes, Vegan Recipe By :Alberto and Iosune Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Pancakes/Waffles Posted Stand Mixer Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour -- (200 g) 3 tbsp brown sugar 1 tsp baking powder 1 1/2 cups soy milk -- to 2C (375-500 ml) 1 tbsp extra virgin olive oil 1 tsp vanilla extract -- optional You're gonna love these vegan crepes, they're so spongy and soft and have a delicious vanilla flavor. prep: 5 min cook: 30 min total: 35 min 1 crepe (using 1 and 1/2 cups of soy milk) Mix all the ingredients in a bowl. Add 1 1/2 cups of milk and if the batter is too thick, add more milk until you get the perfect consistency. Heat a nonstick skillet over medium-high heat and lightly coat with oil if needed. Pour 3 tablespoons of the batter, twirling it around to cover the whole bottom of the skillet. Cook for 1 to 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the crepe. Cook 1 minute more until brown the other side of the crepe. Repeat with the remaining batter. Crepes can be stored for about 5 days in the fridge or up to 3 months in the freezer. Once cooled, stack them between layers of parchment paper and then keep them in a sealed container or a ziploc bag. Notes: Feel free to use other type of flour, sweetener or plant milk. Add more or less if needed. To make an oil-free recipe, just omit the oil or add some nut butter instead. Info: Cal 67, Fat 1.6g, Carb 11.8g, Fiber 1.3g, Sod 12.5mg, Pro 2.2g S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 2g Fat (21.1% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0528 --------------- MESSAGE bread-bakers.v119.n005.4 --------------- Date: Sun, 27 Jan 2019 23:07:51 -0800 From: Reggie Dwork Subject: Ridiculously Easy Seeded Focaccia Bread * Exported from MasterCook * Bread, Ridiculously Easy Seeded Focaccia Recipe By :Chris Scheuer Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the seed mixture: 16 g pepitas -- (1/4C) 14 3/4 g white sesame seeds -- (1T) 14 3/4 g black sesame seeds -- (1T) 29 5/8 g flax seed -- also called linseed, (2T) 14 3/4 g poppy seeds -- (1T) For the bread: 375 g all-purpose flour -- (3C) 120 g white whole wheat flour -- (1C) 2 teaspoons kosher salt 2 1/4 teaspoons instant yeast -- (1 packet) 500 ml hot tap water -- (2C) 4 7/8 g butter -- for greasing pans, (1t) 59 1/8 ml olive oil -- divided, (4T) Loaded with healthy seeds and a generous scoop of whole wheat flour, this ridiculously easy, one-bowl, no-knead Seeded Focaccia Bread is also ridiculously delicious! Prep: 15 mins Cook: 24 mins Total: 39 mins For the seed mixture, combine all seeds in a small bowl and stir well to combine. Set aside. In a medium-large bowl, combine both flours, salt, instant yeast and 1/4 cup of the seed mixture. Stir well. Add the warm water. Using a Danish whisk, sturdy wooden spoon or sturdy rubber spatula, mix until all of the flour is incorporated and dough forms a ball. Scoot the dough over to one side of the bowl and drizzle a little olive oil into the bottom of the bowl. Turn the dough over in the bowl to coat thinly with oil. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Lightly butter two 8" cake pans. (You could also use 9" pans if you like a thinner, crispier bread.) Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan and rub with your fingers to coat the bottom of the pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball. Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours or until the dough almost covers the bottom of the pans. Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle the remaining seeds over the tops of the dough in the two pans. Sprinkle each pan generously with flaky sea salt. Cover with a clean towel and allow pans to rest on the stovetop while the oven is preheating. Preheat oven to 450F. After dough has rested for 30 minutes, transfer the pans to the oven and immediately reduce the temperature to 425F. Bake for 18 to 24 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack. Serve warm or allow to cool completely then store in a zippered bag. Freeze: To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350F oven. Cal 113, Fat 3g, Carb 16g, Sod 196mg, Fiber 1g, Pro 3g Question: Trying this recipe for the first time. Is this a really wet dough? I added 1/4 cup flour as it seemed excessively wet. It still seems more like a thick batter than a dough. I'm accustomed to making "no knead" on a daily basis for my catering company and that is also a fairly loose dough. Just thought I'd check in. Response: It is a wet dough. Don't add more flour. I know it's different than most bread, even other no-knead recipes - but it works so well!! I think the wet dough is what helps ensure the classic Italian texture with the nice big holes! Question: Getting back to you're: Yes, I had added 1/4 cup flour to the what I perceived to be an extremely wet dough. As you said, it wasn't needed. The bread baked up wonderfully. Even after a 30-hour proof. Baked 1/2 of the batch in a 10" cast iron skillet. The loaf was a bit thinner, but I enjoyed the chewy texture of this loaf more than the loaf in the 8" cake pan. Drizzled more olive oil during the dimpling process. This is an easy and very flavorful bread to make. I highly recommend it! Thank you for sharing the recipe. Response: Thanks so much, Annamarie, for sharing your results! So happy you enjoyed it! Like you, I find this bread to be very forgiving regarding rising time and the size of the pans can be varied, depending on how thin or thick you like your focaccia. Review: What a delicious treat Chris! I've never had a focaccia with seeds before - love the idea! Easy works for me too. Question: Can I half the recipe? Response: You could definitely half the recipe although this bread does freeze really nicely and it's wonderful to have a loaf stashed in the freezer! Enjoy!! Source: "adapted from Alexandra Cooks" S(Internet address): "https://thecafesucrefarine.com/easy-seeded-focaccia/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 4g Fat (32.9% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : 2019 - 0127 --------------- MESSAGE bread-bakers.v119.n005.5 --------------- Date: Tue, 29 Jan 2019 18:23:31 -0800 From: Reggie Dwork Subject: Freezing Scones Recipe By :Barry C. Parsons What happened when I froze prepared scones before baking and then baked them from frozen. With all that effort going in, I thought it was a bit of a shame that their enjoyment would be so fleeting. I decided to experiment with freezing half the batch to bake later. Boy, was I glad I did! I woke early this morning and placed the scones on a parchment lined baking sheet and let them thaw for about 30 minutes before popping them into a 400F hot oven for about 25 minutes. I think letting them thaw in the fridge overnight would also work very well. The result of this little experiment was outstanding! I don't know that I would be able to tell the difference between a freshly made batch and those baked from frozen. From now on I will be routinely freezing scones and maybe making double batches to enjoy several weeks down the road. So if you are trying to plan a brunch in advance, need just a few for your small family or yourself, or just would like to have fresh scones for weeks with practically no extra effort every weekend, this idea will be right up your alley. S(Internet address): "https://www.rockrecipes.com/freezing-scones/" - - - - - - - - - - - - - - - - - - - NOTES : 2019 - 0129 --------------- MESSAGE bread-bakers.v119.n005.6 --------------- Date: Tue, 29 Jan 2019 19:47:30 -0800 From: Reggie Dwork Subject: Scones, Sour Cream Lemon * Exported from MasterCook * Scones, Sour Cream Lemon Recipe By :Barry C. Parsons Serving Size : 20 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Food Processor Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup sugar 4 tsp baking powder 1/4 tsp baking soda 1/4 cup very cold butter -- + 1 tbsp very cold butter 1/2 cup sour cream 1/2 cup milk 1 tsp vanilla extract 1 tbsp water 1 egg turbinado sugar -- few tbsp, optional 1 tbsp lemon zest -- finely minced pinch salt Beautifully light and tender little lemon scones that go together particularly well with wild blueberry jam. Perfect for weekend brunch or morning coffee. Prep: 10 mins Cook: 18 mins Total: 28 mins Preheat oven to 400F. In a food processor, blend together the flour, sugar, baking powder, baking soda and lemon zest. Pulse in the butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Mix together the sour cream, milk and vanilla. Pour into the well. Working very quickly with a wooden spoon, fold the dry mixture through the milk and sour cream mixture, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 3/4". Using a small biscuit cutter cut the biscuits out an place them, 1 1/2" apart on a parchment paper lined baking sheet. I recommend an aluminum baking sheet because it tolerates the higher oven temperature without burning the bottom of the biscuits. Whisk together the water and egg and brush lightly over the top of the biscuits. You will only need a little of the egg wash mixture. Sprinkle with some turbinado sugar if desired. Bake for 13 to 15 minutes or until the tops are golden brown. Cool on a wire rack. Question: Do you use egg, milk and sour cream cold out of the fridge or at room temperature in this recipe? Reply: I do use the ingredients straight from the fridge. Cold ingredients generally make for an easier to handle dough. Question: How big should the biscuits be when you cut them? I don't have any biscuit cutters so I'm curious if I can use something else around the house instead… or what size of cutter I should buy. Reply: Any size you like really but these are intentionally small and dainty. I recommend you but a set of biscuit cutters. Reggie's reply: A small biscuit cutter is usually 1 1/2" in diameter. You could use a shot glass as a biscuit cutter. S(Internet address): "https://www.rockrecipes.com/best-scone-recipes/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 5g Fat (41.2% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 152mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0129 --------------- MESSAGE bread-bakers.v119.n005.7 --------------- Date: Tue, 29 Jan 2019 20:41:51 -0800 From: Reggie Dwork Subject: No Knead Potato Dough Rolls * Exported from MasterCook * Rolls, No Knead Potato Dough Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Food Processor Hand Made Low Fat Muffins/Rolls Posted Potatoes Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon instant mashed potatoes 1 cup boiling water 1/2 cup sugar 1 teaspoon salt 1/2 cup unsalted butter -- cut into small pieces 1 teaspoon lemon zest -- or orange zest, optional 2 1/4 teaspoons active dry yeast 2 large eggs 4 cups flour -- to 4 1/2C Make dough 2 hrs to 3 days before baking. Note: The dough after an overnight refrigeration. It has risen, although it is not puffy. You can see how shaggy and rustic the texture is. They bake in a tightly packed pan for a rustic, pull-apart presentation, and I love how the slightly craggy tops get browned and toasty, while the insides stay moist and soft. Their ease comes from the fact that you simply mix them up (no kneading) in a big bowl, and then refrigerate the dough. The dough can be pulled out and baked any time over the course of three days or so. They're very flexible. Whisk the potato flakes into the boiling water. Note: You can substitute 1 cup of water that you used to boil potatoes in. If using potato water omit the potato flakes. Place the sugar, salt, butter, and citrus zest in a large bowl and pour the boiling potato water over it. Whisk to combine until the butter melts. Let stand for 5 minutes to cool. In a separate small bowl sprinkle the yeast over 2 tablespoons warm water and set aside until it foams and thickens, about 5 minutes. Check the temperature of the butter and sugar mixture. It should feel pleasantly warm and not boiling hot. If so, whisk in the eggs, and then the yeast mixture. Stir in 2 cups of flour. Beat vigorously with a wooden spoon until combined, then stir in 2 more cups of flour, or just enough to make a shaggy, wet dough. Beat well and do not knead; it will be very sticky. Cover the dough and refrigerate for at least 2 hours or up to 3 days. To bake the rolls, lightly grease a 9x13" pan with olive oil or butter. Coat hands lightly with flour. Portion the dough into 24 small balls and place closely together in the prepared pan. Cover with a towel and let rise in a warm place for 1 hour or until the rolls have significantly increased in size. Preheat the oven to 375F. Brush the tops lightly with milk, cream, or egg yolk. Bake for 20 to 25 minutes or until they are browned on top and a thermometer inserted in the center roll reads 190F to 200F. Serve warm. Recipe Notes: For Quicker Rolls (No Refrigerator Time): You can also shape these directly after mixing up the dough. This method produces slightly smaller, more dense rolls, but they are still very good. Expect to use a little extra flour on your hands; the unchilled dough will be sticky. Place the rolls in the prepared pan and cover. Let rise for an hour or a little more, until the rolls are doubled in size. Proceed with baking. Multiplying the Recipe: This recipe multiplies very well. In fact, I usually triple it for big holiday meals! S(Internet Address): http://www.thekitchn.com/thanksgiving-recipe-potato-dough-rolls-16086 Yield: "2 dozen rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 9g Fat (30.3% calories from fat); 6g Protein; 41g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 195mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1206 --------------- MESSAGE bread-bakers.v119.n005.8 --------------- Date: Fri, 01 Feb 2019 22:09:18 -0800 From: Reggie Dwork Subject: Milk Bread * Exported from MasterCook * Bread, Milk Recipe By :Kendoll Baldwin Serving Size : 6 Preparation Time :0:00 Categories : Asian Bread Bread-Bakers Mailing List Hand Made Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/3 cups bread flour -- divided, plus more for surface 1 cup heavy cream 1/3 cup honey 3 tablespoons nonfat dry milk powder 2 tablespoons active dry yeast 2 tablespoons kosher salt 3 large eggs 4 tablespoons unsalted butter -- cut into pieces, room temp, (1/2 stick) Nonstick vegetable oil spray Flaky sea salt Japanese-inspired milk bread that is cotton soft, sweet and delicious. Using roux method, this milk bread recipe is a keeper. Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms, about 5 minutes. Add cream, honey and cook, whisking until honey dissolves. Transfer mixture to a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 3 smaller pieces. Place 3 pieces of dough side-by-side in each muffin cup. Let rise again in a warm place until doubled in size and puffing over top of muffin pan, about 1 hour. Preheat oven to 375F. Beat remaining egg with 1 tsp. water. Brush top of dough with egg wash and sprinkle with sea salt. Bake, rotating pan halfway through, until bread is deep golden brown, about 25 to 35 minutes. Let milk bread cool slightly in pan before turning out. Question: i think this milk bread is delicious. can I make this using regular 10X5" loaf pan? Reply: Just make it into pull-apart bread. Question: You said that one could make this in a regular loaf pan but that it would have to be made as "pull apart bread". This would be my first time making pull part bread and my second time making bread (I've only made potato bread in the past), can you give me more info on how to do that and if all of the times given are the same or if they change when cooked as a loaf. Thanks so much!! Reply: If you make this into pull apart bread, you are basically putting all the dough balls into the regular loaf pan instead of shaping them like shown in this post. S(Internet address): "https://rasamalaysia.com/milk-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 758 Calories; 27g Fat (32.1% calories from fat); 21g Protein; 108g Carbohydrate; 2g Dietary Fiber; 181mg Cholesterol; 1948mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0201 --------------- END bread-bakers.v119.n005 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved