Date: Mon, 01 Apr 2019 00:45:28 +0000 --------------- BEGIN bread-bakers.v119.n013 --------------- 01. Cinnamon Rolls (Reggie Dwork) 02. Everything Keto Bagels (Reggie Dwork) 03. Blueberry Oatmeal Lemon Cheesecake Muffins (Reggie Dwork) 04. Easy Pretzel Bites (Reggie Dwork) 05. Copycat Great Harvest Honey Wheat Bread (Reggie Dwork) 06. Sweet Corn Pancakes with Bacon (Reggie Dwork) 07. Cheddar Gluten Free Biscuits with Buttermilk Biscuits (Reggie Dwork) 08. Everything Bagel Seasoning (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n013.1 --------------- Date: Thu, 21 Feb 2019 21:18:45 -0800 From: Reggie Dwork Subject: Cinnamon Rolls * Exported from MasterCook * Rolls, Cinnamon Recipe By :Alison Roman Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE DOUGH: 1 cup whole milk 4 tablespoons sugar 7 grams active dry yeast -- (1/4 oz or 2 1/4t) 508 grams all-purpose flour -- plus more for dusting, (3 1/2C) 1 1/2 teaspoons baking powder 1 1/4 teaspoons kosher salt 1 large egg -- lightly beaten 85 grams unsalted butter -- melted, (6T) Nonstick spray -- or vegetable oil, for the bowl FOR THE FILLING AND ASSEMBLY: 250 grams light brown sugar -- (1 1/4C) 2 tablespoons ground cinnamon 1/4 teaspoon kosher salt 114 grams unsalted butter -- (1 stick or 1/2C), melted 362 grams confectioners' sugar -- (3C) 5 tablespoons whole milk -- or heavy cream, (to 6T) What these cinnamon rolls lack in bells and whistles, they make up for in butter and brown sugar. As classic as can be, they are also the ultimate make-ahead breakfast treat, because they can be assembled the night before baking. The success of these rolls depends on the yeast to provide proper lift and rise, so make sure yours is still fresh and alive before diving in. Also be sure to budget a few hours for letting the dough rest and rise. This recipe calls for a 9-by-13" baking pan, but if you have a 9" round pan, feel free to use that instead; the rolls will be more tightly huddled together, beckoning to be pulled apart. TIME: About 1 hour, plus resting and proofing Make the dough: Warm milk in a small pot over medium heat until it's warm to the touch but not yet simmering (110F). Add 2 tablespoons sugar and the yeast, whisking to dissolve and break up any clumps. Let sit until it's slightly foamy and starting to bubble, about 2 to 5 minutes. (If this doesn't happen after about 5 minutes, check the expiration date on the yeast; it might be dead.) Meanwhile, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine. Add milk mixture, followed by the egg and, with a wooden spoon or the mixer on low, stir to combine, just to eliminate any obviously dry or wet spots. If using the mixer, you may need to scrape the dough off the paddle. Add melted butter and continue to stir until a shaggy lump of dough forms, again scraping down the paddle and helping things along with your hands if necessary to combine. Turn dough out onto a lightly floured work surface, or keep in the mixing bowl and change to the dough hook attachment. Knead dough until it's smooth, shiny and elastic, about 4 or 5 minutes. (You shouldn't have to add any more flour at this point, but if the dough seems especially sticky, give it a light dusting.) Lightly grease a large bowl with nonstick spray or vegetable oil and place dough in the bowl. Cover tightly with plastic wrap and place in a warm, draft-free area. (If it's cold outside, on top of the stove is generally a good bet, as long as the burners and oven aren't on.) Let sit until the dough has about doubled in size, 1 1/2 to 2 hours. Punch dough down to release any air that has built up. Cover tightly with plastic wrap, place in the refrigerator and chill the dough for at least an hour (and as long as overnight). Fill the dough and shape the rolls: Once dough is chilled (it should feel firm and no longer flimsy), turn it out onto a lightly floured work surface and roll to a 16 x 10-inch rectangle. The rolled dough will be about 1/4- to 1/3" thick. Combine brown sugar, cinnamon and salt in a small bowl. Brush surface of the dough with half of the melted butter and sprinkle brown sugar mixture in an even layer, patting to make sure it's sticking. Drizzle with remaining butter. Starting at the end closest to you (the long side of the dough), roll dough up into a tight coil, pressing lightly as you roll to make sure there are no gaps between the dough and the filling. Cut log into nine even pieces, about 1 3/4" thick. Lightly spray a 9 x 13" baking dish with nonstick spray and arrange dough in three rows of three pieces each, with the spiral facing upward and with space in between each piece. (At this point, the rolls can be covered tightly with plastic wrap and refrigerated overnight, if you'd like.) Cover rolls lightly with plastic wrap and place in a warm, draft-free area until the rolls have puffed (they won't quite double, but they will be noticeably fluffier and closer to touching) and spring back slightly when pressed with your finger, about 1 hour. (If you refrigerated the rolls overnight, this may take 1 1/2 to 2 hours.) Heat oven to 375F. Place rolls in oven and bake until they are golden brown and fluffy and the sugar has started to bubble up around the edges, caramelizing on the sides of the buns, about 32 to 35 minutes. Meanwhile, make the glaze: combine confectioners' sugar and milk and whisk until it is thick but can still be drizzled, like a thinner frosting. (If the glaze is still too thick, thin with more milk by the teaspoonful to get desired consistency.) Keep in mind the glaze is to be applied while buns are warm, and it will thin out upon contact, so it's best to err on the thicker side. Once rolls are out of the oven, drizzle with the powdered sugar glaze and let cool slightly in the pan before digging in. S(Internet address): "https://cooking.nytimes.com/recipes/1018490-cinnamon-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 683 Calories; 20g Fat (26.5% calories from fat); 8g Protein; 119g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 435mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 5 Other Carbohydrates. NOTES : 2019 - 0221 --------------- MESSAGE bread-bakers.v119.n013.2 --------------- Date: Sat, 23 Feb 2019 17:08:00 -0800 From: Reggie Dwork Subject: Everything Keto Bagels * Exported from MasterCook * Bagels, Everything Keto Recipe By :Laura Rege Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c. almond flour 1 tbsp. baking powder 3 c. shredded mozzarella cheese 2 oz. cream cheese 2 large eggs -- plus 1 large egg -- lightly beaten 3 tbsp. everything bagel seasoning PREP: 15 MINS TOTAL: 35 MINS Preheat oven to 400F. Line 2 rimmed baking sheets with parchment paper. In a large bowl, whisk the almond flour with the baking powder. In a medium microwave safe bowl, combine the mozzarella cheese and cream cheese. Microwave, stirring every 30 seconds, until the cheese is melted and combined, about 2 minutes total. Scrape the cheese mixture into the bowl with the almond flour mixture and add the two eggs. Mix until well combined. Divide the dough into 8 equal portions. Roll each portion into a ball. Press your finger into the center of each ball and stretch to form a bagel shape. Arrange bagels on prepared baking sheets. Brush the top of each bagel with beaten egg and sprinkle with everything bagel seasoning. Bake on the middle rack for 20 to 24 minutes or until golden brown. Let cool 10 minutes before serving. S(Internet address): "https://www.delish.com/cooking/recipe-ideas/a25335574/keto-bagels-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 359 Calories; 30g Fat (72.9% calories from fat); 18g Protein; 7g Carbohydrate; 3g Dietary Fiber; 125mg Cholesterol; 412mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0102 --------------- MESSAGE bread-bakers.v119.n013.3 --------------- Date: Sat, 02 Mar 2019 17:09:22 -0800 From: Reggie Dwork Subject: Blueberry Oatmeal Lemon Cheesecake Muffins * Exported from MasterCook * Muffins, Blueberry Oatmeal Lemon Cheesecake Recipe By :Barry C. Parsons Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rolled oats -- not minute or instant oats 1 cup buttermilk 8 oz cream cheese 1 T lemon zest -- finely minced, of 1 small lemon 1/4 cup sugar 1 tsp vanilla extract 1 cup flour 3/4 cup lightly packed brown sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 egg -- beaten 1/4 cup melted butter 1 cup fresh blueberries -- or frozen Very moist blueberry oatmeal muffins with a center layer of luscious lemon cheesecake. A recipe to make a weekend brunch extra special. Prep: 20 mins Cook: 30 mins Total: 50 mins Preheat oven to 350F. Prepare 12 muffin cups with large paper liners. Begin by soaking together the rolled oats and buttermilk for 10 minutes. If you don't have buttermilk, combine 2T lemon juice with enough milk to make 1C. Or you can use Saco brand cultured buttermilk blend powder. While the oats are soaking cream together the 1/4 cup sugar, cream cheese, lemon zest until well blended then set aside Sift together the flour, brown sugar, baking powder, baking soda and salt. Set aside. Add the beaten egg and melted butter to the oatmeal mixture then stir until well blended. Fold in the dry ingredients just until incorporated, then gently stir in the blueberries. Spoon half of the batter into the muffin cups. Spoon in the lemon cream cheese mixture on top of the batter distributing it evenly among the 12 muffin cups. Top with a final layer of the blueberry oatmeal batter and bake at 350F for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean. If using frozen blueberries they may take a few extra minutes. Allow these to cool before serving. These also freeze exceptionally well. Review: I made these a few times. I added the brown sugar and vanilla to the oatmeal mixture. Recipe is good as is except make 14 muffins if you don't want them to overflow. Delicious! S(Internet address): "https://www.rockrecipes.com/blueberry-oatmeal-lemon-cheesecake-muffins/" Yield: "12 to 14" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 12g Fat (43.5% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 309mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0302 --------------- MESSAGE bread-bakers.v119.n013.4 --------------- Date: Mon, 11 Mar 2019 15:20:48 -0700 From: Reggie Dwork Subject: Easy Pretzel Bites * Exported from MasterCook * Pretzel Bites, Easy Recipe By :Bee Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 2 1/4 teaspoons instant yeast 7/8 cup warm water -- (to 1C) 4 cups water -- bring it to boil 2 tablespoons baking soda 1 teaspoon kosher salt -- or coarse salt 6 tablespoons unsalted butter -- melted Cheddar Cheese Sauce: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup whole milk 1 cup shredded sharp cheddar cheese Easy Pretzel Bites - soft and delicious homemade pretzel bites that you can't stop eating. Serve them with cheddar cheese sauce. A perfect snack any time of the day! Prep: 20 minutes Cook: 15 minutes Total: 35 minutes Place the flour, salt, sugar, instant yeast and warm water into a stand mixer bowl, beat with the dough hook until well-combined. Turn dough onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Cover and let rise in a warm place until doubled, about 1 hour. Preheat the oven to 400F. In a large saucepan, bring 4 cups of water and baking soda to a boil. Divide the dough into 4 portions. Roll each dough into a log and then cut into bite-sized pieces (about 1" length). Add to the boiling water, in batches, for 30 seconds. Remove with a slotted spoon; drain on paper towels. Place on a baking sheet lined with parchment paper and top them with the salt. Bake the bites for 12 to 15 minutes, until golden brown. While the bites are in the oven, make the Cheddar Cheese Sauce. Melt the butter in a saucepan over medium heat. Add the flour and stir. Add the milk to the sauce pan and whisk. Add the cheese, whisking constantly until it is melted. Turn off the heat and transfer the sauce to a dipping bowl. Remove the pretzel bites from the oven, roll them in the melted butter. Serve immediately with the Cheddar Cheese Sauce. Cal 450, Fat 23g, Carb 46g, Sod 162mg, Fiber 2g, Pro 13g Question: I made the pretzel bites yesterday but am not sure if they turned out right because I have never spent the money to have a soft pretzel or bites while shopping. I could taste the baking soda in the finished product. I baked them the full 15 minutes but wonder if I should have baked longer. I think it's the soda taste I don't care for. The bites puffed nicely in the water but some seemed doughy. Response: It will have a bit of baking soda taste, even the ones at the stores. You can dip into the cheddar cheese sauce or roll them with cinnamon sugar. Source: "Pretzel Bites recipe is adapted from King Arthur Flour. Cheddar Cheese Sauce recipe is adapted from Sally's Baking Addiction." S(Internet address): "https://rasamalaysia.com/easy-pretzel-bites/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 442 Calories; 24g Fat (48.0% calories from fat); 12g Protein; 45g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 2074mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0311 --------------- MESSAGE bread-bakers.v119.n013.5 --------------- Date: Wed, 13 Mar 2019 19:04:38 -0700 From: Reggie Dwork Subject: Copycat Great Harvest Honey Wheat Bread * Exported from MasterCook * Bread, Copycat Great Harvest Honey Wheat Recipe By :Camille Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups very warm water -- see Note 3 tablespoons fast active dry yeast 3/4 cup honey 1 tablespoon salt 10 cups whole wheat flour -- freshly ground if possible, (to 11C) Out of all the great recipes in your recipe box, there is just something about bread that keeps you going back again and again. This Copycat Great Harvest Honey Wheat Bread Recipe will have you wanting to fire up that oven once more. Preparation: 45 min Cooking: 30 min Total: 1:15 Makes: 2 loaves In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams). Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour. Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups. Preheat oven to 170F; turn the oven off, and let dough rise inside the oven for 15 minutes. Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans. Again, preheat oven (if it's not warm anymore) to 170F and let the dough in the pans rise in the oven for 20 to 30 minutes, or until the dough doubles in size. Remove dough from oven and set oven temperature to 350F. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes. Remove from pans immediately and let cool completely on a cooling rack. NOTE: You don't want the water to be TOO hot, or it will kill the yeast. I would say that it's maybe around 110F. My rule of thumb is as warm as you can stand to wash your face in. This bread lasts about a week or two out on your counter or in your fridge, when kept in an airtight container, or ziplock bag. We usually freeze the bread until we need it, then thaw it when necessary. Source: "Kat's Health Corner" S(Internet address): "https://www.allfreecopycatrecipes.com/Bread-and-Rolls/Copycat-Great-Harvest-Honey-Wheat-Bread-Recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 2g Fat (4.1% calories from fat); 11g Protein; 68g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 407mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0313 --------------- MESSAGE bread-bakers.v119.n013.6 --------------- Date: Wed, 20 Mar 2019 20:14:05 -0700 From: Reggie Dwork Subject: Sweet Corn Pancakes with Bacon * Exported from MasterCook * Pancakes, Sweet Corn Pancakes with Bacon Recipe By :Kelly Senyei Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 strips uncooked thick-cut bacon 1/3 cup sliced scallions -- plus more for topping 1 1/4 cups sweet corn -- fresh or frozen (thawed) 1 1/2 cups all-purpose flour 1/2 cup cornmeal 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups buttermilk 1 large egg 2 Tablespoons unsalted butter -- melted Maple syrup -- for serving PREP: 15 MINUTES COOK: 5 MINUTES Dice the bacon into 1/4" pieces then add it to a large skillet set over medium-low heat. Cook the bacon until all the fat has rendered off. Using a slotted spoon, remove the bacon from the pan into a small bowl and set it aside. Pour off all but 2 tablespoons of the fat, reserving any extra drippings to cook the pancakes (optional). Add the scallions to the pan and cook, stirring, until sautéed, about 3 minutes. Add the scallions to the bowl with the bacon and stir to combine. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a separate medium bowl or liquid measuring cup, whisk together the buttermilk, egg and melted butter. Add the wet mixture to the dry ingredients and stir just until combined. (The mixture should be lumpy.) Stir in the bacon-scallion mixture and the corn. Heat a large griddle or skillet then grease it with the reserved bacon fat or butter. Drop 1/4-cup portions of the batter onto the heated griddle. Once bubbles form across the tops of the pancakes, flip them once and continue cooking an additional 1 to 2 minutes or until cooked through. Serve the pancakes warm with maple syrup. Cal 572, Fat 26g, Carb 66g, Sod 659mg, Fiber 4g, Pro 17g S(Internet address): "https://www.justataste.com/sweet-corn-pancakes-bacon-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 465 Calories; 15g Fat (29.8% calories from fat); 17g Protein; 65g Carbohydrate; 4g Dietary Fiber; 83mg Cholesterol; 938mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0320 --------------- MESSAGE bread-bakers.v119.n013.7 --------------- Date: Thu, 28 Mar 2019 22:37:23 -0700 From: Reggie Dwork Subject: Cheddar Gluten Free Biscuits with Buttermilk Biscuits * Exported from MasterCook * Biscuits, Cheddar Gluten Free Biscuits with Buttermilk Recipe By :Taylor Serving Size : 14 Preparation Time :0:00 Categories : Biscuits/Scones Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Cornstarch -- (142g) * 3/4 Cup Oat flour -- (84g) 1/4 Cup White rice flour -- (36g) 2 tsp Baking powder 1 1/2 tsp Salt 1 tsp xanthan gum 1 tsp Garlic powder 3 Oz Cheddar cheese -- grated (1 very packed cup) 6 Tbsp Cold butter -- cut into small cubes 1 Cup lowfat buttermilk -- Cold These Cheddar Gluten Free Biscuits With Buttermilk are SO flaky, soft and buttery that you won't believe how easy they are! The BEST gluten free biscuits! Prep: 15 minutes Cook: 20 minutes Total: 35 minutes Heat your oven to 400F and line a baking sheet with parchment paper. In a large bowl, stir together the cornstarch, oat flour, rice flour, baking powder, salt and xantham gum. Once mixed, stir in the cheese until well incorporated. Add in the butter cubes and either use a pastry blender, or your hands, to cut it into the flour mixture until you have only small pea-sized pieces of butter. Add in the buttermilk and stir until it starts to come together. Then use your hands to knead the dough in the bowl, until it just starts to come together about 1 to 2 minutes (I find it easiest to use SLIGHTLY damp hands) Don't over-knead. The dough will be soft and sticky. Drop by heaping 2 Tbsp balls onto the prepared pan and press out about 3/4" thick. Bake until the outsides are crusty and some of the cheese starts to brown, about 17 to 18 minutes. DEVOUR! ** Recipe Notes: *As with all GF baking, please weigh your flour to ensure accurate results ** Biscuits are best served fresh from the oven. Cal 148, Fat 7.7g, Carb 16.3g, Sod 308.5mg, Fiber 0.8g, Pro 3.2g S(Internet address): "https://www.foodfaithfitness.com/cheddar-gluten-free-biscuits-with-buttermilk/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 8g Fat (43.2% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 413mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0328 --------------- MESSAGE bread-bakers.v119.n013.8 --------------- Date: Fri, 29 Mar 2019 20:22:48 -0700 From: Reggie Dwork Subject: Everything Bagel Seasoning * Exported from MasterCook * Bagel Seasoning, Everything Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons poppy seeds 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds 1 tablespoon dried minced garlic 1 tablespoon dried minced onion 2 teaspoons coarse salt -- or flaked salt Sure to be your every morning spice blend, this game-changing seasoning is a combination of savory and salty flavors that can be adjusted to suit your needs. As it mimics the toppings found on those classic everything bagels, you get crunch, salt, pungent flavors, and nutty bites. Prep: 5 minutes Total: 5 minutes In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar or container. Source: "Adapted from Two Peas & Their Pod." S(Internet address): "https://www.culinaryhill.com/everything-bagel-seasoning/" Yield: "8 Tbsp" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; 2g Fat (64.1% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 471mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2019 - 0328 --------------- END bread-bakers.v119.n013 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved