Date: Mon, 24 Jun 2019 03:42:34 +0000 --------------- BEGIN bread-bakers.v119.n025 --------------- 01. Correction: Bread machine mini loaf (Jeff Dwork) 02. Whole Wheat Chinese Steamed Buns (Reggie Dwork) 03. Whole Grain German Bread Graubrot (Reggie Dwork) 04. Brioche Appetizer Bread (Reggie Dwork) 05. Campfire Skillet Cornbread (Reggie Dwork) 06. Apricot Muffins (Reggie Dwork) 07. Blackberry Lime Buttermilk Drop Scones (Reggie Dwork) 08. Belgian Waffles (Reggie Dwork) 09. Shirley's French Honey Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n025.1 --------------- Date: Sun, 23 Jun 2019 20:08:01 -0700 From: Jeff Dwork Subject: Correction: Bread machine mini loaf In last week's "Bread Maachine Mini Loaf Basic White Bread" there should be 2 cups bread flour. The recipe read "2 bread flour". The website has been corrected: Thanks to for pointing this out. Jeff --------------- MESSAGE bread-bakers.v119.n025.2 --------------- Date: Mon, 17 Jun 2019 15:33:18 -0700 From: Reggie Dwork Subject: Whole Wheat Chinese Steamed Buns * Exported from MasterCook * Buns, Whole Wheat Chinese Steamed Recipe By :Bob's Red Mill Serving Size : 10 Preparation Time :0:00 Categories : Asian Bread-Bakers Mailing List Fatfree Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Warm Water -- 110F 3 tsp Sugar 1/2 tsp Active Dry Yeast 1 cup Whole Wheat Flour 3/4 cup Unbleached White All-Purpose Flour 1/2 tsp Baking Powder 1/2 tsp Salt Vegetable Oil -- for brushing These traditional Whole Wheat Chinese Steamed Buns are light and tender, perfect for your favorite sweet or savory fillings. PREP: 30 minutes COOK: 15 minutes PASSIVE: 1 hour In a small bowl, combine together the warm water, sugar and yeast. Set aside for 5 minutes to allow the yeast to bloom. In a medium bowl, whisk together the rest of the ingredients and create a well in the middle. Pour in the wet ingredients and mix to create a shaggy dough. Knead until smooth, about 5 minutes, then cover and let rest for 1 hour. Transfer to a lightly floured work surface and knead until smooth again. Divide the dough evenly into 10 balls, kneading each, then flattening into a 6 x 3" oval. Cover each oval and finish rolling out all the dough balls. Brush the top of each bun with a light coating of vegetable oil and fold onto itself, like a clamshell. Line a steam basket with parchment, and bring a pot or steamer of water to a boil, ensuring the water will not reach the bottom of the steamer. Once the water is boiling, add the steam basket and allow the buns to steam for 10 minutes. Fill buns with your favorite fillings or stay traditional with pork belly, peanuts and pickled mustard greens! S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/chinese-whole-wheat-steamed-buns - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; trace Fat (4.3% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 132mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0617 --------------- MESSAGE bread-bakers.v119.n025.3 --------------- Date: Mon, 17 Jun 2019 15:39:06 -0700 From: Reggie Dwork Subject: Whole Grain German Bread Graubrot * Exported from MasterCook * Bread, Whole Grain German Graubrot Recipe By :Jennifer McGavin Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 125 grams course rye flour -- (1C) 125 grams water -- (1/2C) 10 grams rye starter -- (2t) 388 grams white whole wheat flour -- (3 1/3C) 1 gram yeast -- (1/4t) 1 gram salt -- (1/4t) 300 ml water -- (1 1/3C) 70 grams course rye flour -- (2/3C) 320 grams white whole wheat flour -- (2 2/3C) 20 grams kosher salt -- (1T) 4 grams instant yeast -- (1t) 10 grams lard -- or shortening, (2t) 300 ml water -- (1 1/3C) Based on a lighter flour recipe, this whole grain bread contains one third rye flour and is often called "Graubrot" or "Mischbrot" in German. In Germany, the further south you go, the less rye is in the bread, so this would be a bread you might find in Bavaria or Swabia. The rye starter is used to lightly sour the bread and improve the texture. This bread requires two days to make. Day One - 10 minutes preparation; Day Two - 30 minutes total preparation time, 2 to 3 hours rise time and 1 hour baking time. Prep: 24 hrs Cook: 50 mins Total: 24 hrs 50 mins The Rye Starter: A word about the rye starter. This sourdough starter was purchased from King Arthur Flour and split into two versions, one fed with white flour and one fed with rye flour. The rye starter was removed from the refrigerator, stirred and two teaspoons were used in the rye sponge for this recipe. The rest of the rye starter was fed, allowed to grow for 2 to 4 hours, then replaced into the refrigerator. See this article for more on sourdough starters: . Use a white sourdough starter if that is what you have. This may change the results a little, you may want to feed it with white and rye flours to help it grow. Day Before Baking: Mix the rye starter until all flour is wet. Cover and ripen on the counter for 12 to 18 hours. Mix the ingredients for the biga until it forms a ball. Knead it a minute or two until smooth. Cover and let it sit for two hours at room temperature and then 16 hours (and up to two days) in the refrigerator. Baking Day: Break two sponges into pieces, sprinkle with flour to keep from sticking back together. Add the rest of the ingredients to the bowl, reserving 1/3 cup of the flour. Mix until the dough comes together to form a ball. Add enough of the reserved flour to make the ball firm, but still slightly tacky. Knead for a total of 10 to 12 minutes, preferably with a stand mixer and dough hook. Use wet hands to form dough into a loose ball, cover and let rise for 1 to 2 hours, until visibly risen. The length of the rise depends on the temperature of the dough as well as the room temperature. Divide dough in half on a clean, floured surface. Shape bread into two boules, place in a floured basket or floured, cloth-lined bowl, seam side down. Let rise for one hour and preheat your oven, with a baking stone if possible, to 450F at the same time. Unmold onto a floured baking peel and load the loaves onto the hot stone. You may use the back of a cookie sheet if you do not have a peel. Bake at 450F for 15 minutes, then turn the oven down to 350F and continue baking for 40 to 50 more minutes. You may choose to use steam in the first 5 minutes. Remove from oven when the inner temperature of the bread reaches 180-200F. Let the bread cool on a rack for two hours before slicing or it will be gummy inside. S(Internet address): https://www.thespruceeats.com/whole-grain-german-graubrot-german-bread-1446530 Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 3g Fat (7.2% calories from fat); 12g Protein; 67g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 797mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2019 - 0104 --------------- MESSAGE bread-bakers.v119.n025.4 --------------- Date: Mon, 17 Jun 2019 15:53:26 -0700 From: Reggie Dwork Subject: Brioche Appetizer Bread * Exported from MasterCook * Brioche Appetizer Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water -- (105 to 115F) 2 packages Active Dry Yeast -- *see notes 3 tablespoons sugar 3/4 teaspoon salt 1/2 cup butter -- or margarine, melted 3 eggs -- at room temperature 3 1/2 cups all-purpose flour -- (3 1/2 to 4C) 1 egg yolk -- beaten with 1 tablespoon water Note: *To save up to 50% rising time, use Fleischmann's Rapid Rise Yeast. In large bowl, combine 1 cup all-purpose flour, Fleischmann's® Rapid Rise Yeast, sugar and salt. Heat water and butter until hot to touch, 125 to 130F. Stir liquids into dry ingredients. Add eggs; stir until well blended. Stir in enough additional flour to make soft dough. Follow directions for kneading. Cover dough; let rest on board 10 minutes. Refrigerate for 5 to 24 hours as directed. Shape dough; let rise and bake as directed. Measure warm water into large, warm bowl. Sprinkle in yeast, stir until dissolved. Stir in sugar, salt, butter, 3 eggs and 1 cup flour; beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes. Punch dough down; cover bowl tightly with plastic wrap and refrigerate for 5 to 24 hours. Turn dough out onto lightly floured surface. Remove 1/3 cup dough; reserve. Divide remaining dough into 2 equal portions. Roll each to 36" rope, tapering ends. Place ropes side by side; twist loosely together; pinch ends to seal. Grease outside of 6 to 7" diameter oven-proof bowl. Invert bowl onto large, greased baking sheet. Wrap dough twist around bowl and cross ends. Cover; let rise in warm, draft-free place for 15 minutes. Meanwhile, divide reserved dough into 12 equal pieces. Roll each to 9" rope; coil ends in opposite directions to make "S" shape; reserve. Brush ring with egg yolk mixture. Place "S" shapes, at an angle, on ring at evenly spaced intervals. Cover; let rise in warm, draft-free place for 5 minutes. Brush with remaining egg mixture. Bake at 350F oven for 25 minutes or until done. Remove from pan and bowl; cool on wire rack. Cut into slices and serve with cheeses, dips or spreads. Alternate Shapes : Swirl - Roll dough to 30" rope. Coil ends in opposite directions to form "S" shape. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. With sharp knife, make 7 to 8 diagonal (1/4" deep) on dough. Brush with egg mixture and bake as directed. To serve, place bowls of dips or spreads in the center of each coil. Wreath - Divide dough into 3 equal portions; roll each to 32" rope. Braid ropes. (braided). Place 5 to 6" diameter inverted oven-proof greased bowl on large, greased baking sheet; wrap braid around bowl. Pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. Brush with egg mixture, bake and serve as directed. If desired, tie bow with colored ribbon around wreath. Source: "Fleischmann's Yeast" S(Internet address): http://www.breadworld.com/index.html Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 10g Fat (36.8% calories from fat); 6g Protein; 32g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 231mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : *To save up to 50% rising time, use Fleischmann's Rapid Rise Yeast. In large bowl, combine 1 cup all-purpose flour, Fleischmann's® Rapid Rise Yeast, sugar and salt. Heat water and butter until hot to touch, 125 to 130F. Stir liquids into dry ingredients. Add eggs; stir until well blended. Stir in enough additional flour to make soft dough. Follow directions for kneading. Cover dough; let rest on board 10 minutes. Refrigerate for 5 to 24 hours as directed. Shape dough; let rise and bake as directed. --------------- MESSAGE bread-bakers.v119.n025.5 --------------- Date: Mon, 17 Jun 2019 15:56:55 -0700 From: Reggie Dwork Subject: Campfire Skillet Cornbread * Exported from MasterCook * Cornbread, Campfire Skillet Recipe By :Tiffani Thiessen Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 sticks unsalted butter -- plus more for serving, (12T) 1/3 cup maple syrup 1 cup cold buttermilk 1/4 cup whole milk 3 eggs -- lightly beaten 1 1/2 cups cornmeal 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1/4 cup sugar 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon baking soda Add an extra tinge of sweetness to buttery skillet cornbread by mixing both sugar and maple syrup into the batter. Active: 25 min Total: 50 min Preheat the oven to 375F. Place a large cast-iron skillet over medium heat and melt the butter, swirling the pan to coat the bottom and sides. Then heat the butter until it stops foaming and turns a light brown color; watch carefully so it doesn't burn. Pour the brown butter into a large bowl and set the skillet aside. Whisk the maple syrup into the butter, followed by the buttermilk and whole milk. Then whisk in the eggs. Add the cornmeal, all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda. Whisk together until combined. Pour the cornmeal batter into the cast-iron skillet. Bake until firm in the center, golden brown on the sides, and an inserted toothpick comes out clean, about 20 minutes. Let cool slightly, then serve warm with butter. S(Internet address): https://www.cookingchanneltv.com/recipes/packages/thanksgiving-recipes/thanksgiving-side-dish-recipes-/photos/thanksgiving-bread-recipes Yield: "8 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 406 Calories; 20g Fat (44.5% calories from fat); 8g Protein; 49g Carbohydrate; 3g Dietary Fiber; 128mg Cholesterol; 820mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 1208 --------------- MESSAGE bread-bakers.v119.n025.6 --------------- Date: Mon, 17 Jun 2019 15:59:19 -0700 From: Reggie Dwork Subject: Apricot Muffins * Exported from MasterCook * Muffins, Apricot Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons sunflower oil -- plus extra for greasing 2 medium eggs 3/4 cup superfine sugar 2/3 cup lowfat plain yogurt 1 cup whole wheat flour -- heaping cup, sifted 1 cup bran 1 teaspoon baking powder -- heaping Pinch baking soda -- optional 1/2 cup dried apricots -- chopped Pinch ground ginger -- and/or cinnamon 2 tablespoons chopped roasted nuts -- such as almonds or hazelnuts You can use all-purpose instead of whole wheat flour. A tasty breakfast or snack. Other dried fruit can be substituted for the apricots, as well as other fresh fruit such as bananas or papaya. The bran included increases the insoluble, fiber content. For a low fiber version use all-purpose flour instead of whole wheat flour. Total Time under: 1 hour Preheat the oven to 375F. Grease 12 muffin molds with sunflower oil. Whisk the eggs and sugar together until they double in volume or form a ribbon consistency. Add the sunflower oil, yogurt, sifted flour, bran, baking powder, baking soda, if using, chopped apricots, ginger and/or cinnamon, and half the nuts. Fold the mixture gently until just incorporated (do not beat) and spoon into the muffin molds, so that it is just level with the top. Scatter over the remaining nuts. Bake in the oven for about 15 minutes until the mixture is just firm and golden brown. Allow to rest in the molds for 5 minutes. Then turn out on to a wire rack to cool, or eat right away. Review: These are wonderfully moist and tasty. I'd like to try making these with papaya sometime, since that's another fruit I enjoy. These are perfect with a cup of tea or coffee. I've also quartered the muffins and served them as a dessert with a scoop of vanilla ice cream in the center. It's a great and easy muffin to make. S(Internet address): https://www.cookstr.com/recipes/apricot-muffins-sophie-braimbridge - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 8g Fat (36.0% calories from fat); 4g Protein; 28g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0419 --------------- MESSAGE bread-bakers.v119.n025.7 --------------- Date: Mon, 17 Jun 2019 16:06:48 -0700 From: Reggie Dwork Subject: Blackberry Lime Buttermilk Drop Scones * Exported from MasterCook * Scones, Blackberry Lime Buttermilk Drop Recipe By :Barry C. Parsons Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 g flour -- (2C) 66 g sugar -- (1/3C) 4 tsp baking powder pinch salt 2 tablespoons lime zest -- of two limes, finely minced 115 g very cold butter -- cubed (1/2C) 215 g fresh blackberries -- (1 1/2C) 2 tablespoons lime juice 1 tsp vanilla extract 240 ml buttermilk -- (1C) These Blackberry Lime Buttermilk Drop Scones are quick & easy to make & bake in only about a half hour. Brunch guests will think you were up at the crack of dawn! Prep: 15 min Cook: 15 min Total: 30 min Servings: 12 large scones I 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 even 2 knifes held between the fingers. In a food processor, combine the flour, sugar, baking powder, lime zest and salt. Cut in the cold butter by pulse processing until this mixture resembles a coarse meal. Remove to a large bowl and toss in the blackberries. Mix together the buttermilk, lime juice and vanilla extract. Pour this over the surface of the dry mixture. Toss all together gently with a rubber spatula, only enough to form a dough ball. Drop by heaping tablespoonfuls onto a parchment lined baking pan.Bake at 375F for 15 -20 minutes or until light golden brown. Baking time will vary depending on the size of your scones. This recipe makes about 12 large drop scones. Cal 188, Fat 8g, Carb 25g, Sod 90mg, Fiber 1g, Pro 3g S(Internet address): https://www.rockrecipes.com/blackberry-lime-buttermilk-drop-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 8g Fat (39.3% calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 264mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0117 --------------- MESSAGE bread-bakers.v119.n025.8 --------------- Date: Mon, 17 Jun 2019 16:09:54 -0700 From: Reggie Dwork Subject: Belgian Waffles * Exported from MasterCook * Waffles, Belgian Recipe By :Laura Vitale Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm milk -- (about 115F) 2/3 cup granulated sugar 3/4 teaspoon active dry yeast 3 large eggs -- separated 1 tablespoon vanilla extract 1/2 cup unsalted butter -- melted (1 stick) 3 cups all-purpose flour -- or cake flour 1/2 teaspoon salt Fresh fruit -- for serving Confectioners' sugar -- for dusting Warm maple syrup -- for serving These fluffy waffles are incredibly light, crisp and delicious. They're so good they've become my go-to recipe, and you shouldn't be intimidated by the fact that yeast is involved: the yeast actually makes them super-convenient to make. I mix up the batter the night before, then just pop it in the fridge to rise overnight. The next day I can just get to work cooking the waffles. If you like you can keep the waffles warm in a low oven (200 to 250F) until you're ready to serve them. Active: 50 min Total: 1:50 Place the warm milk in a small bowl and sprinkle 1 teaspoon of the granulated sugar and the yeast over the top; set aside for a few minutes so the yeast can activate. In a bowl, using an electric mixer or whisk, beat the egg whites until stiff peaks form; set aside. In a separate bowl, whisk together the milk-and-yeast mixture, the egg yolks, vanilla, butter and remaining sugar. Add the flour and salt and stir until the batter is mostly smooth (a few lumps won't hurt). Gently fold in the egg whites, cover the bowl with plastic wrap and allow it to rest for about an hour or so in a warm spot, or refrigerate overnight. When ready to make the waffles, preheat your waffle iron according to the manufacturer's instructions. Brush the plates of the waffle iron with a little butter or spray them with some cooking spray. Ladle in some of the batter (check the instructions of your waffle iron to know exactly how much batter to add) and cook golden brown. Repeat with the remaining batter. Serve the waffles with your choice of fresh fruit, confectioners' sugar or warm maple syrup! Source: "Simply Laura: Sweet & Savory Brunch" S(Internet address): https://www.cookingchanneltv.com/recipes/laura-vitale/belgian-waffles-2637319 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 398 Calories; 15g Fat (35.0% calories from fat); 9g Protein; 55g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 185mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0402 --------------- MESSAGE bread-bakers.v119.n025.9 --------------- Date: Mon, 17 Jun 2019 16:16:10 -0700 From: Reggie Dwork Subject: Shirley's French Honey Bread * Exported from MasterCook * Bread, Shirley's French Honey Recipe By :Judith Hannemann Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup warm water 1 1/2 tbs honey 1 1/2 tbs olive oil 1 tsp salt 1 1/2 tsp sugar 2 1/2 tsp dry yeast -- (I used bread machine yeast) 3 1/2 cups bread flour This is the perfect white bread. Which also means it's a great toasting bread and sandwich bread. I should mention that it's very easy to make. You can do it either in the bread machine entirely, just let the machine mix and rise and you shape, or totally do it conventionally. PREP: 90 mins COOK: 45 mins TOTAL: 2:15 If using a bread machine, add the ingredients in the order recommended by the manufacturer. Set on BASIC/WHITE cycle...and that's it if you want to do it entirely in a machine. If you want to shape yourself, then set to DOUGH cycle and remove dough, roll and shape and place in a greased 9 x 5 x 4" loaf pan. Cover and let rise until double--about 30 minutes. Bake as for conventional method. Conventional Method: Add all ingredients to the bowl of a large stand mixer. Using dough hook at speed recommended by manufacturer, mix dough and knead for 5 to 8 minutes. Put a little oil in a large bowl and add the dough, coating one side with oil. Turn oil side up, cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 1 hour. Punch down dough and shape as for a loaf. Place in well greased 9 x 5 x 4" loaf pan. Cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 30 minutes. Note: Shirley cautions that this is a high-rising bread, so once it's shaped, when it has risen to 1" over the top of the pan, that is the time to bake. Preheat oven to 350F. Bake loaf for 35 to 45 minutes or until golden brown and tapping the bottom of the loaf makes a hollow sound (190F on an insta-read thermometer). Remove from pan and cool on a rack. Question: Can I sub maple syrup or more sugar for this? I dont have honey right now! thanks. Response: You should be good with the maple syrup-even corn syrup would probably do. Review: Delicious! First time I've made bread not using a bread machine and it was so easy!! Will definitely be making again. S(Internet address): https://bakeatmidnite.com/shirleys-french-honey-bread/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 2g Fat (12.6% calories from fat); 3g Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 120mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0527 --------------- END bread-bakers.v119.n025 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved