Date: Sun, 12 Jul 2020 05:45:01 +0000 --------------- BEGIN bread-bakers.v120.n027 --------------- 01. Oatmeal Soda Bread (Sue) 02. Chive Pinwheel Rolls (Reggie Dwork) 03. Chocolate Chai Mini Loaves (Reggie Dwork) 04. Ancient Grains Bread (Reggie Dwork) 05. Almost-Famous Cheddar Biscuits (Reggie Dwork) 06. Multigrain Raisin Sourdough Bread (Reggie Dwork) 07. Easy Hawaiian Rolls (Reggie Dwork) 08. Coconut Milk-flour Tortillas (Reggie Dwork) 09. Scone Nibbles (Reggie Dwork) 10. Marble Rye Bagels (Reggie Dwork) 11. Sea Salt Beer Biscuits (Reggie Dwork) 12. Gingerbread Crackers (Reggie Dwork) 13. Pumpkin Bread with Salted Maple Butter (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n027.1 --------------- Date: Mon, 29 Jun 2020 09:39:07 -0400 (EDT) From: Sue Subject: Oatmeal Soda Bread Speaking of soda bread... Oatmeal Soda Bread Recipe adapted from Irish Country Cooking by Darina Allen, Viking Penguin, 1996 https://www.cookingchanneltv.com/recipes/oatmeal-soda-bread-1950748 Yield: 6 to 8 servings Ingredients 2 1/2 cups oatmeal* 2 cups buttermilk** 2 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda Flour for dusting Directions Pulse the oatmeal in a food processor until very fine. In a bowl mix in the buttermilk and cover. Let sit for 12 hours or overnight in the refrigerator. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter. Sift the other ingredients together and stir into the oatmeal/buttermilk mixture, adding more flour if it is too wet. Knead the dough on a lightly floured work surface a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Place the bread in the prepared pan. Make a crisscross cut into the bread.*** Bake until golden brown, about 25 to 30 minutes. Cool on a rack. It's especially good warm with butter and jam. Notes: This often needs some adjustment when mixing with regard to hydration of the dough, but it is my favorite. It's moist with a great oatmeal flavor, without added fat. *If using quick-cooking oatmeal I only use 2 c since it packs more densely. **If the buttermilk has been around and it's the end of the carton it might be too thick. I add a bit of milk. ***My loaf comes out a tad gummy (which I like) and tended to be undercooked in the middle. To prevent that I make sure the loaf is not higher in the middle and also create a 1" hole in the center which fills in and cooks thoroughly as it bakes. --------------- MESSAGE bread-bakers.v120.n027.2 --------------- Date: Tue, 30 Jun 2020 16:26:51 -0700 From: Reggie Dwork Subject: Chive Pinwheel Rolls * Exported from MasterCook * Rolls, Chive Pinwheel Recipe By :Ann Niemela Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 3 tablespoons sugar 2 1/4 tsp active dry yeast -- (1/4 oz) 1 1/2 teaspoons salt 1 cup 2% milk 1/3 cup canola oil 1/4 cup water 1/4 cup mashed potatoes -- (without added milk & butter) 1 large egg -- room temperature CHIVE FILLING: 1 cup sour cream 1 cup minced chives 1 large egg yolk Butter -- melted These light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread & they're attractive enough for special occasions. Prep: 25 min. + rising Bake: 30 min. In a large bowl, combine 2 1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, oil, water and mashed potatoes to 120-130F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Turn dough onto a floured surface. Roll into a 15x10" rectangle. In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1/2" of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1" slices. Place cut side down in a 13x9" baking pan. Cover and let rise until doubled, about 1 hour. Bake at 350F for 30 to 35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers. Cal 214, Fat 9g, Carb 27g, Sod 258mg, Fiber 1g, Pro 5g Review: Delicious. S(Internet address): https://www.tasteofhome.com/recipes/chive-pinwheel-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 9g Fat (39.9% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 244mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0630 --------------- MESSAGE bread-bakers.v120.n027.3 --------------- Date: Wed, 08 Jul 2020 20:14:41 -0700 From: Reggie Dwork Subject: Chocolate Chai Mini Loaves * Exported from MasterCook * Bread, Chocolate Chai Mini Loaves Recipe By :Lisa Christensen Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces semisweet chocolate -- chopped 1/2 cup water 1/2 cup butter -- softened 1 cup packed brown sugar 2 large eggs -- room temperature 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 3 tablespoons chai tea latte mix 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream FROSTING: 1 cup confectioners' sugar 1 tablespoon butter -- softened 1 tablespoon chai tea latte mix 1/2 teaspoon vanilla extract 4 teaspoons whole milk -- to 5 tsp This bread is irresistible! A friend gets mad when I make it because I give her a loaf and she can't help but eat the whole thing! Prep: 25 min. Bake: 35 min. + cooling Makes: 3 mini loaves (6 slices each) In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture. Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream. Transfer to 3 greased 5 3/4x3x2" loaf pans. Bake at 350F for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves. Health Tip: Skip the frosting and dust the top of these loaves with confectioners' sugar to cut calories by almost 20 percent. Cal 208, Fat 5g, Carb 30g, Sod 206mg, Fiber 1g. Pro 3g Review: I happened to see this recipe and loved the idea of chocolate and chai together. I didn't have all the ingredients at hand, but I did have a boxed chocolate cake mix (the kind with pudding in the mix) and decided to use this instead. I don't know what the homemade one would taste like, but this was fabulous. I had instant chai latte mix and added this to the boxed mix and it came out great. Also did the same thing to a container of vanilla cream frosting, added the instant chai tea mix and used an electric hand mixer to bring it to a fluffy consistency. Next time, I'll make sure I have the ingredients to make it like the original recipe calls for. Review: Made three excellent mini loaves. Frosting is amazing. Have to make sure the latte mix dissolves fully in the frosting or it can be gritty. I used Oregon Chai Tea Latte mix which came in individual servings and one packet was perfect for one batch. Review: I make one regular loaf. My family loved it.I found the chai tea at our local market, but it was alot cheaper at Trader Joes ($2.99 in So. Ca.). I will use the frosting on many more cakes, cupcakes etc. It was wonderful! Review: Very Delicious. I also thought it was more cake-like than bread so I made 24 cupcakes instead. I suggest doubling the frosting recipe if you do cupcakes. They turned out great and were a hit at work. I will be making these again for sure. Review: Made 28 for Christmas gifts for employees, teachers and friends. Great recipe because it makes 3 mini loaves. Taste is outstanding and a bit exotic due to the chai tea mix. LOVE IT S(Internet address): https://www.tasteofhome.com/recipes/chocolate-chai-mini-loaves/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 9g Fat (38.6% calories from fat); 2g Protein; 29g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 205mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 0708 --------------- MESSAGE bread-bakers.v120.n027.4 --------------- Date: Fri, 10 Jul 2020 23:09:42 -0700 From: Reggie Dwork Subject: Ancient Grains Bread * Exported from MasterCook * Bread, Ancient Grains Recipe By :King Arthur Bread Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons instant yeast 1 1/3 cups lukewarm water -- (301g) 2 tablespoons vegetable oil -- (25g) 1 1/2 teaspoons salt 2 tablespoons honey -- (43g) 1/4 cup nonfat dry milk -- (32g) or Baker's Special Dry Milk 2 cups Unbleached Bread Flour -- (241g) 1 cup Whole Wheat flour -- (113g) Premium or White Whole Wheat Flour 1 1/4 cups Super 10 Blend -- (131g) Note 1 tablespoon vital wheat gluten -- optional; for a stronger rise, Note * Our Super 10 Blend gives this delicious whole-grain loaf added fiber and nutrition. PREP: 15 mins BAKE: 35 to 40 mins TOTAL: 2:50 YIELD: one 8 1/2" sandwich loaf SERVING SIZE: 1 slice (56g) Note: *If you use the optional vital wheat gluten, increase the amount of water in the recipe by 1 to 2 tablespoons, enough to make a smooth, supple dough. Note: flour blend: spelt, millet, rye flakes, barley flakes, quinoa flakes, chia seed, amaranth, teff, buckwheat, and sorghum. Combine all of the ingredients, mixing and kneading them together to form a smooth, slightly sticky dough, adding more flour or water as needed. Cover and let rise in a warm spot for about an hour, until doubled in size. Turn the dough out onto a lightly greased surface, shape it into a 8" x 4" log, and put it into a lightly greased 8 1/2" x 4 1/4" bread pan, gently flattening it to fill the pan. Cover the pan and allow the loaf to rise until it's crested about 1" over the rim of the pan. Bake the bread in a preheated 375F oven for 35 to 40 minutes, tenting with foil after about 20 minutes to prevent over-browning. Remove from the oven when it's golden brown, and its interior temperature registers 190F on an instant-read thermometer. After 5 minutes, turn it out of the pan onto a rack to cool. Cal 140, Fat 2.5g, Carb 25g, Sod 230mg, Fiber 2g, Pro 5g S(Internet address): https://www.kingarthurflour.com/recipes/ancient-grains-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 2g Fat (16.2% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1016 --------------- MESSAGE bread-bakers.v120.n027.5 --------------- Date: Fri, 10 Jul 2020 23:14:20 -0700 From: Reggie Dwork Subject: Almost-Famous Cheddar Biscuits * Exported from MasterCook * Biscuits, Almost-Famous Cheddar Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Food Processor Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the biscuits: Cooking spray 1 3/4 cups all-purpose flour 1 tablespoon baking powder -- plus 2 teaspoons baking powder 2 1/2 teaspoons sugar 1/4 teaspoon salt 3 tablespoons vegetable shortening -- at room temperature 4 tablespoons cold unsalted butter -- cut into 1/2" pieces 6 ounces grated yellow cheddar cheese -- (about 1 1/4C) 3/4 cup whole milk For the garlic butter: 3 tablespoons unsalted butter 1 clove garlic -- smashed 1 teaspoon chopped fresh parsley Just like the buttery biscuits you order at your favorite lobster shack, these easy-to-make baked goods are laced with yellow cheddar cheese and topped with garlicky butter. Prep: 15 min Cook: 20 min Total: 35 min Position a rack in the upper third of the oven and preheat to 425F. Lightly mist a large baking sheet with cooking spray. Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough. Drop the dough onto the baking sheet in scant 1/4C portions, 2" apart, and bake until golden, 15 to 20 minutes. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm. Review: Delicious! Made this recipe several times now, it's hard not to eat too many each and every time. Be sure to make the garlic butter and pour it all over them! Mmmmm. Review: I made them for the first time last night for dinner. After reading the reviews and before making them I decided to use less baking powder. They are SOOOO good and better, I think, than the originals from Red Lobster. I scooped the dough right out of the food processor so think no kneading added to their light and airy consistency. We only put a few for each of us on the table as think it would have been too easy to eat lots more. Review: I don't have neither a mixer or processer, using clean washed hands, sift the dry ingredients first, rub butter into dry mix add chedder then liquid fold gently little as possible. Leaving dough sticky, slightly roll into 2 1/2 tbsp balls. Hope this helps. Review: These biscuits taste so good. Made them many times for company and they are always a hit. Source: "Food Network Magazine" S(Internet address): https://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-cheddar-biscuits-recipe-1973038 Yield: "12 to 14" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 15g Fat (60.8% calories from fat); 6g Protein; 16g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 344mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1013 --------------- MESSAGE bread-bakers.v120.n027.6 --------------- Date: Fri, 10 Jul 2020 23:18:25 -0700 From: Reggie Dwork Subject: Multigrain Raisin Sourdough Bread * Exported from MasterCook * Bread, Multigrain Raisin Sourdough Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 113 g ripe sourdough starter -- (fed) (1/2C or 4 oz) 340 g lukewarm water -- (1 1/2C or 12 oz) 43 g honey -- (2 Tbsp or 1 1/2 oz) 28 g soft unsalted butter -- (2 Tbsp or 1 oz) 188 g Super 10 Blend -- (1 3/4C or 6 5/8 oz) Note 361 g Unbleached Bread Flour -- (3C or 12 3/4 oz) 2 teaspoons salt 2 teaspoons instant yeast 223 g raisins -- (1 1/2C or 7 7/8 oz) This rustic-style loaf features a gentle balance of tanginess from the sourdough, plus sweetness from the raisins. We like it for toast in particular, but slices of it also make super-tasty grilled cheese sandwiches, with the sweet raisins complementing just about any version of melted cheese there is. PREP: 25 mins. BAKE: 40 mins. to 45 mins. TOTAL: 3:40 YIELD: 1 loaf Mix and knead together all the ingredients except the raisins - by hand, mixer, or bread machine - to make a smooth dough. Add the raisins and knead until evenly incorporated. Keeping the dough in the mixing bowl or bread machine bucket, allow it to rise, covered, until it's doubled in size, about 90 minutes. Transfer the dough to a lightly greased surface, gently deflate it, and form it into a smooth 13" log. Place the log into the bottom of a lightly greased long covered baker, cover the baker with its lid, and let the dough rise for 45 to 60 minutes, until puffy but not quite doubled in size. Just before putting the loaf into the oven, slash the top several times. Place the covered baker into a cold oven and set the oven temperature to 425F. Bake the bread for 40 minutes, starting the timer when the bread goes into the oven. Remove the cover of the baker and bake for about 5 minutes longer, until the bread is golden brown and its internal temperature measures 190F on a digital thermometer. Remove the bread from the pan, and allow it to cool on a rack. Store bread at room temperature for up to three days, or freeze for longer storage. TIPS: Want to substitute whole wheat flour for the Super 10 Blend? Use 1 1/2 cups (170g) King Arthur White Whole Wheat Flour + 1/4 cup (57g) mixed seeds/flaked grains of your choice (e.g., barley flakes, sunflower seeds, sesame seeds, red wheat flakes, etc.) in place of the Super 10 Blend called for. If your oven is slow to preheat, you may find it necessary to bake the bread for an additional 5 to 10 minutes, for a total of 45 to 50 minutes. If you don't have a long covered stoneware baker, form the dough into a round (boule) and bake it in a covered Dutch oven or bread baking crock following the same recipe instructions. Review: I baked this as written (including the Super 10 flour), except that I put it into two 8x4.5" Lodge cast iron bread loaf pans for the second rise. I followed the suggestions of other reviewers to put the dough onto a greased parchment paper sling and to bake for 35 minutes at 400 degrees with convection and a pan of water in the oven. I put the loaves into the oven without pre-heating the pans. The rising times in the recipe were spot-on for me. The loaves turned out wonderfully....crispy brown on top and moist open crumb inside. Thank you KA for all the fabulous recipes and thanks you to all the reviewers with great suggestions! Review: I have made this twice now, first with raisins, then craisins. Both times I subbed in sorghum flour for the Super 10, and it was so delightful! I baked in my Corningware casserole with my dutch oven lid (and parchment paper liner) for the first 30 minutes or so, then remove the lid for the rest of the time. Thanks for the recipe! Review: First, I have the long baker. I am happy to have another recipe that is suitable. I am also happy to have a use for "unfed" starter. I did substitute white whole wheat plus a quarter-cup of crumbs from the bottom of a bag of Kashi shredded wheat cereal. (I mix those shreds into oatmeal, too.) The bread looked just like the pictures. It was delicious and didn't need extra butter or jam. Tips: I used a parchment sling inside the bottom of the baker to make it easy to lift out without compressing the hot bread. I thought the instruction to knead to a smooth dough was vague. I used the dough hook to mix until it all came together into a smooth, thick dough (maybe a minute or so.) Next, I mixed in the raisins. It rose beautifully without 5 to 10 minutes of kneading. Thanks, KAF, for another winning recipe. Review: Agree with other reviewers, delicious bread. Looks like no one was willing to buy yet another bread baking pan. I find it a little annoying that so many kaf recipes call for yet another variety of baking pan. I'd be more willing to indulge if the shipping rates were lower. I appreciate the alternatives provided on the website. I used a pullman pan and it worked fine, though the crumb was probably a bit denser. Review: I followed the recommended substitution for whole wheat flour and grain blend, used KAF's harvest grains blend. I really enjoyed the texture that way, you get a little seedy crunch with the raisin. Made a loaf for dinner and my family devoured it. I will make it again becaus my kids all love it. Review: This bread turned out great and is so delicious. I like the generous amount of raisins and after reading reviews I refrained from adding cinnamon. The final result has such a wonderful flavor that this addition isn't needed. I baked in batard that I recently purchased. This is much easier to make and much better than a traditional cinnamon-raisin bread. Highly recommend and this is now my favorite. Envisioning toasted with butter, peanut butter or a nice cheese. Review: Made this on Friday. My husband is the raisin bread fanatic but "hates" sourdough. He loved this bread. I tell him I use wild yeast. I didn't have the 10 grain so I used 75% whole wheat flour/25% whole spelt flour in its place. I used 2 - 8" loaf pans so the slices would go into the toaster easily. 1 loaf is half gone, the other is in the freezer. I'll definitely make this again Review: Ordered the Glazed long Emilie Henry to bake this and it is really so great now. Toaster sized slices, rises beautifully and so easy to serve and cut. If I use this wonderful baker just for this, it would be worth it! Did the cold oven method and perfect! Tried it as a boule, in bread pans as suggested and this is my favorite. And my go to recipe for raisin bread. 2T honey for a 13" loaf isn't much at all. We never miss the sugar & cinnamon mix with the messy rolling and it saves us calories in the end. Our favorite! Review: This may be one of my new favorites. I thought about adding cinnamon but wanted to try the recipe as written first and now don't think it needs it. Marvelous flavor, plenty of raisins (I used golden), great interior texture, wonderful crisp crust (I did spritz the top with water right before putting the lid on and putting it in the oven, but crisp all around). It got a lovely oven-rise. I'll be making this again! Review: Excellent bread, easy to work with dough. I made the dough in my breadmaker and baked it in my crock. It rose quite high; I couldn't put the lid on so I covered it lightly with aluminum foil. I used cranberries and added some of KAF Winter Spice. I also added a TBL or so of Vital Wheat Gluten. The crust was crispy and the crumb soft and delicious. A huge hit with the family. Definitely will make this one again. Review: This really is marvelous bread. Made as directed and baked in a long covered baker. Very high-rising, beautiful loaf. Review: Made this bread this past weekend, didn't have a long covered baker, so I thought I would use my dutch oven to bake it. The full recipe totally filled up the dutch oven. Made it again at half recipe and it fit my dutch oven nicely. Loved the flavor and will make again. S(Internet address): https://www.kingarthurflour.com/recipes/multigrain-raisin-sourdough-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 1g Fat (9.0% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 190mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0505 --------------- MESSAGE bread-bakers.v120.n027.7 --------------- Date: Fri, 10 Jul 2020 23:26:01 -0700 From: Reggie Dwork Subject: Easy Hawaiian Rolls * Exported from MasterCook * Rolls, Easy Hawaiian 2 Recipe By :Judith Hannemann Serving Size : 9 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- or pineapple juice 1/3 cup sugar 2 1/4 tsp instant yeast -- (aka bread machine yeast) 2 tbs oil 3/4 tsp salt 3 cups bread flour PREP: 3:30 COOK: 45 mins TOTAL: 4:15 Place water (or pineapple juice) in a large bowl. Add the sugar and stir until dissolved. Sprinkle yeast on top and let sit for 10 minutes. If bubbles form, yeast is active and you may proceed. Add the oil and salt; stir. Stir in flour, one cup at a time, until a soft dough forms. Turn out on floured surface and knead for 5 to 8 minutes or until dough is smooth and elastic. Place about 1 tsp of oil in the bottom of a deep bowl. Add the dough and coat the bottom of the dough with the oil; turn dough oil side up. Cover and let rise for 1-1 1/2 hours or until double in bulk. Stand mixer method: Place water/pineapple juice in the bowl of a heavy-duty stand mixer. Add the sugar and stir. Sprinkle yeast over liquid. Let stand for 10 minutes. If bubbles form, you may proceed. Attach dough hook to machine. Add the oil and the salt. Mix at low speed. Add flour, one cup at a time, and knead for 3 minutes. Proceed as above. Bread machine method: Add ingredients as per manufacturer's instructions. Set on dough cycle. When time is up, proceed to "shaping" instructions. Lightly spray or grease a 9 x 9" pan. Turn out dough on a lightly floured surface. Roll dough into a 9" log. Cut off 9 equal portions and form into balls. Place in pan, allowing space around each ball for rising. Cover and let rise until double in bulk, about 30 to 45 minutes. Preheat oven to 350F. Bake rolls for 15 to 20 minutes or until internal temperature of rolls is 190F -OR- until when bottom of the rolls are tapped, it produces a hollow sound. While still hot, brush tops of each roll with butter. NOTE: what I do is just rub the end of a stick of butter on each roll. Review: OH MY!!! I just purchased a bread machine a couple weeks ago and I am loving it. The recipes that came with it are good but seem some have way too many ingredients. I found your recipe on Pinterest and today it blew me away!! THESE ARE AMAZING. So simple and only a few ingredients. I just used the dough setting as you suggested and they came out perfect. Probably the best rolls I've ever had. I used Dole Pineapple juice and the flavor was perfect. Thanks so much!! Review: I doubled this recipe today and they were perfect Review: These rolls are DA BOMB! The closest store to me that sells the Hawaiian rolls is about 25 miles away. I love to have them for breakfast, but the drive is an inconvenience (to say the least). I've just made my second batch. Throw everything in the bread machine, and you're almost there. So easy and SO DELICIOUS. Thank you! Review: Good recipe..,.a bit thicker texture than Hawaiian rolls…I don't think I cooked mine long enough, and the flour was just a little overpowering….next time I'll try bread flour. Overall it was quite tasteful. Husband had no complaints and throughly enjoyed them whereas I can be too much of a critic hehe. Thanks for the recipe, can't get kings Hawaiian rolls now since moving to Australia. Question: Has anyone tried this recipe in a loaf pan? I love how this recipe is so easy to stir up! Response: It will work great made as a loaf LaDonna. Same temp but test for doneness after about 25 to 30 minutes. S(Internet address): https://bakeatmidnite.com/easy-hawaiian-rolls-2/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 4g Fat (15.6% calories from fat); 6g Protein; 41g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 180mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0527 --------------- MESSAGE bread-bakers.v120.n027.8 --------------- Date: Fri, 10 Jul 2020 23:31:52 -0700 From: Reggie Dwork Subject: Coconut Milk-flour Tortillas * Exported from MasterCook * Tortillas, Coconut Milk-flour Recipe By :Christopher Kimball's Milk Street Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 390 grams all-purpose flour -- plus more for dusting, (3C) 2 teaspoons packed light brown sugar -- or dark brown sugar 2 teaspoons kosher salt 1 teaspoon baking powder 3 tablespoons salted butter -- cut into 1/2" cubes, softened 1 cup coconut milk In a stand mixer with the dough hook, mix the flour, sugar, salt and baking powder on medium-low until combined, about 30 seconds. Add the butter and mix until the mixture is crumbly, about 1 minute. With the mixer running, gradually add the coconut milk, then continue mixing until a smooth dough forms, about 5 minutes. Transfer to the counter, then use your hands to roll the dough into a 14" log about 2" in diameter. Cut into 8 even pieces, then form each piece into a ball. Place on a large plate, cover with plastic wrap and refrigerate for 30 minutes or up to 24 hours. Using a rolling pin, roll each ball on a lightly floured counter to an 8" round, stacking the rounds as they are done between pieces of kitchen parchment. Heat a 10- or 12" skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes. Place a dough round in the skillet and cook until bubbles begin to form, then gently shake the pan. Continue to cook until the bottom is light spotty brown, then, using tongs, flip and cook until the second side is spotty brown; the total cooking time should be about 3 minutes. Transfer to a kitchen towel and wrap loosely. Repeat with the remaining tortillas. Serve warm. S(Internet address): https://www.177milkstreet.com/recipes/coconut-milk-flour-tortillas - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 12g Fat (36.9% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 581mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0311 --------------- MESSAGE bread-bakers.v120.n027.9 --------------- Date: Fri, 10 Jul 2020 23:34:07 -0700 From: Reggie Dwork Subject: Scone Nibbles * Exported from MasterCook * Scone Nibbles Recipe By :King Arthur Flour Co. Serving Size : 32 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones 2 3/4 cups Unbleached All-Purpose Flour -- (326g) 1/3 cup sugar -- (67g) 3/4 teaspoon salt 1 tablespoon baking powder 1/2 cup cold butter -- cut in pats, (8 Tbsp, 113g) 1 cup mini chocolate chips -- (to 2C) (170g to 340g) Note 2 large eggs 2 teaspoons vanilla extract -- or the flavoring, of your choice 1/2 cup half and half -- or milk, (to 2/3C) (113g to 152g) Glaze 3 1/2 cups confectioners' sugar -- (397g) 7 tablespoons water -- enough to make a thin glaze (99g) 1 teaspoon vanilla -- optional These 2-bite mini-scones are covered with a thin sugar glaze, which not only adds flavor, but keeps them fresher, longer. Loaded with chocolate mini-chips, they're a tasty new twist on an old favorite. Note: or finely chopped semisweet or bittersweet chocolate PREP: 20 mins BAKE: 19 to 20 mins TOTAL: 1:29 YIELD: about 32 mini scones Serving size: 44g In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the chips or finely chopped chocolate. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn't come together. Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath. Cut the square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut. Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F. Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles. Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles; trust us, no one but you will care once they're glazed and on the table. Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze. Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done. Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones. Tips: Why the range in volume for add-in ingredients? Use more for an assertive hit in every bite; use fewer if you want other flavors, rather than the add-ins, to take center stage. Cal 150, Fat 5g, Carb 26g, Sod 110mg, Fiber 1g, Pro 2g S(Internet address): https://www.kingarthurflour.com/recipes/scone-nibbles-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 6g Fat (30.3% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 132mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 1230 --------------- MESSAGE bread-bakers.v120.n027.10 --------------- Date: Fri, 10 Jul 2020 23:38:46 -0700 From: Reggie Dwork Subject: Marble Rye Bagels * Exported from MasterCook * Bagels, Marble Rye Recipe By :King Arthur Flour Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Chocolate/Cocoa Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 227 g water -- (1C or 8 oz) 333 g Unbleached Bread Flour -- (2 3/4C or 11 3/4 oz) 106 g pumpernickel flour -- (1C or 3 3/4 oz) 1 tablespoon barley malt syrup -- or dark brown sugar 2 teaspoons salt 1 tablespoon dill pickle juice -- or 2 teaspoons Deli Rye Flavor 2 teaspoons Instant yeast -- or active dry yeast 1 tablespoon caraway seeds -- optional 2 teaspoons burnt sugar syrup -- (see baker's tips) 2 teaspoons black cocoa BOILING LIQUID: 2722 g water -- (3 qts or 96 oz) 28 g non-diastatic malt powder -- or brown sugar (2T or 1 oz) 14 g granulated sugar -- (1T or 1/2 oz) EGG WASH (OPTIONAL): 1 large egg white -- beaten with 2 teaspoons water Bagels are a handmade bread with centuries of tradition behind them. We've made a hearty rye dough that's divided and colored, then layered and twisted into shape. After a brief boil, it bakes up into beautiful, flavorful bagels, an ideal base for bold toppings like smoked salmon or pickled herring. PREP: 1:30 BAKE: 20 mins. to 22 mins. TOTAL: 3:10 Serving Size: 1 bagel, 90g For the dough: Combine all of the ingredients except the burnt sugar syrup and cocoa in a large bowl and mix well. If you'd like to use a bread machine to make the dough, see baker's tips below. Once the dough comes together, knead vigorously for 10 to 15 minutes by hand or in a mixer with a dough hook on medium-low speed for 10 minutes. The dough will be stiff. Divide the dough in half; place one half in a lightly greased bowl, cover, and set aside. Add the burnt sugar syrup to the remaining dough in the mixing bowl. Mix until it disappears into the dough; this will be messy at first, but everything will smooth out in a few minutes. Add the black cocoa and mix until incorporated. Knead the dough until it's dark and evenly colored. Place the colored dough in another greased bowl and cover. Let the doughs rise until noticeably puffy, 1 to 1 1/2 hours. After the first rise, pat the light dough into an 8" x 12" rectangle. Pat the colored dough to the same size and place it on top. Divide the dough into quarters by cutting it crosswise to make 2" wide strips. Cut in half the long way to make eight equal pieces. Roll each two-toned piece of dough into a 7" to 8" rope. Twist two or three times and overlap the ends, wetting one slightly if needed. Roll your hand over the seam from the inside of the bagel to seal it. Line two baking sheets with parchment and space out the shaped bagels on the pans. Cover and let rise for 20 minutes while you set up the water bath and preheat the oven to 450F. To boil: Fill a large saucepan with the water (it should reach a depth of about 3"). Add the malt powder (or brown sugar) and place the pan over medium-high heat. Bring the water to a boil. The bagels are ready to cook when they've risen very slightly; they should still be firm enough that the surface bounces back when lightly touched. Reduce the heat under the water to medium (a slow bubble) and slip two or three bagels into the water. Cook for 1 minute, then turn over and cook for 2 more minutes. Remove the bagels from the water with a slotted spoon and place on the prepared baking sheets. For the egg wash: Beat the egg whites with the water. Brush the tops of the bagels with the egg wash, if using, and bake for 20 to 22 minutes, until golden brown. Remove the bagels from the oven and let cool on a rack before serving. Store in a paper bag on the counter for one day; or slice and freeze for up to two months for longer storage. TIPS FROM OUR BAKERS: Make your own liquid for coloring rye breads (or gravies and sauces) simply by placing 1 cup of sugar in a small saucepan or skillet over medium heat. Cook until the sugar melts and liquifies; swirl the pan from time to time but don't stir. Once the sugar has all turned brown, continue cooking until the color deepens. When the sugar has reached a medium-dark color, remove the pan from the heat and VERY SLOWLY and carefully pour 3/4 cup water into the pan. Let the pan sit for 15 minutes, then stir to dissolve any remaining sugar. Stir at room temperature in a sealed jar until needed. If you're using a bread machine, place all of the dough ingredients except the burnt sugar syrup and cocoa in the machine's bucket, select the Dough cycle, and press Start. Once the kneading part of the cycle has stopped, remove half the dough and transfer to a lightly greased bowl. Cover and set aside. Reset the machine to the Dough cycle, add the burnt sugar syrup and cocoa, and press Start. Let the machine finish its cycle. Once the cycle is done, pick up the instructions at step 7. Cal 203, Fat 1g, Carb 42g, Sod 593mg, Fiber 1g, Pro 7g S(Internet address): https://www.kingarthurflour.com/recipes/marble-rye-bagels-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 1g Fat (4.5% calories from fat); 8g Protein; 48g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 555mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1006 --------------- MESSAGE bread-bakers.v120.n027.11 --------------- Date: Fri, 10 Jul 2020 23:42:16 -0700 From: Reggie Dwork Subject: Sea Salt Beer Biscuits * Exported from MasterCook * Biscuits, Sea Salt Beer Recipe By :Jackie Dodd Serving Size : 8 Preparation Time :0:10 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon sugar 8 tablespoons unsalted cold butter -- cut into cubes 1/2 cup buttermilk 2/3 cup wheat beer 2 tablespoons melted butter 1/2 teaspoon coarse sea salt Preheat oven to 425F. In a food processor add flour, baking powder, baking soda, salt, and sugar. Pulse to combine. Add the cold butter and process until combined. Add to a large bowl. Add the buttermilk and beer. Mix with a fork until just combined. Add to a well-floured flat surface and pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1" in thickness, using as few strokes as possible. Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, and fold in thirds again. Gently roll into about 1 1/2 inch thickness. (This will give you the flaky layers.) Using a biscuit cutter, cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray Brush biscuits with melted butter and sprinkle with sea salt. Bake at 425F for 11 to 14 minutes or until the tops are golden brown. Makes 6 to 8 biscuits Source: "parade.com" S(Internet address): http://parade.condenast.com/272054/jackiedodd/the-secret-to-flakey-tender-biscuits-might-surprise-you/ Start to Finish Time: "0:21" T(active): "0:11" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 15g Fat (40.2% calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 773mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0503 --------------- MESSAGE bread-bakers.v120.n027.12 --------------- Date: Fri, 10 Jul 2020 23:51:58 -0700 From: Reggie Dwork Subject: Gingerbread Crackers * Exported from MasterCook * Crackers, Gingerbread Recipe By : Serving Size : 72 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 1/2 teaspoons cream of tartar 3/4 teaspoon salt 2 teaspoons ground ginger 1/4 teaspoon ground nutmeg 1/4 cup vegetable oil -- used sunflower oil 1/4 cup water 1/2 teaspoon vanilla 1 teaspoon molasses Preheat oven to 350F. Lightly spray or wipe baking sheet with oil. In a large bowl, combine dry ingredients and mix well Add the oil and stir until mixture resembles coarse meal In a small bowl, combine water, vanilla, and molasses; mix well. Add to ingredients in large bowl and mix until dough forms Transfer dough to floured surface and roll out 1/8" - 1/4" thick. Cut out crackers using a 2" cookie cutter. Transfer to baking sheet Bake for 12 - 15 minutes. Transfer to racks for cooling. Source: "Mary Jane Farm" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 17 Calories; 1g Fat (42.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v120.n027.13 --------------- Date: Sat, 11 Jul 2020 17:15:12 -0700 From: Reggie Dwork Subject: Pumpkin Bread with Salted Maple Butter * Exported from MasterCook * Bread, Pumpkin Bread with Salted Maple Butter Recipe By :Molly Baz Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread Nonstick vegetable oil spray 2 1/2 cups all-purpose flour 2 tsp. ground cinnamon 2 tsp. kosher salt 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. freshly grated nutmeg 1/8 tsp. ground cloves 2 large eggs 15 oz. pumpkin puree 4 tsp finely grated ginger -- from about 3" fresh ginger 1 1/2 cups sugar -- plus 1 Tbsp. sugar 1 cup extra-virgin olive oil 1/2 cup pumpkin seeds, roasted -- raw Maple Butter 1 1/2 sticks unsalted butter -- room temperature (3/4C) 1/4 cup maple syrup -- pure 3/4 tsp. sea salt -- flaky plus more for serving Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping. Makes one 9x5" loaf Bread Preheat oven to 325F. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides. Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl. Whisk eggs, pumpkin purée, ginger, and 1 1/2 cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix. Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80 to 90 minutes. Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool. Do Ahead: Bread can be baked 4 days ahead. Cover tightly with plastic wrap and keep at room temperature. Maple Butter Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down sides, until light and fluffy, 5 to 6 minutes. Add maple syrup and 3/4 tsp. sea salt and beat, scraping down sides of bowl once more, just until incorporated. Transfer maple butter to a small bowl; season with more sea salt. Do Ahead: Maple butter can be made 5 days ahead. Cover tightly with plastic wrap and chill. Let come to room temperature before using. Review: I love this recipe! I have made it twice in the past few weeks. The first time, I followed the recipe. It was delicious! Admittedly, a bit like cake as opposed to bread. The second time, I made a few tweaks to make it a bit healthier: I substituted half the oil for non-fat Greek yogurt, cut the sugar back to 1 cup, used whole wheat flour, and added chopped walnuts to the batter. I know there are a lot of modifications, but it came out perfectly! It was detectably less sweet but all the more excuse to eat it for breakfast! It was still delicious. I will warn that it took significantly longer than 80-90 minutes when I baked it in a glass loaf pan. I probably had to add 20-30 minutes. Totally worth the wait! Review: Delicious! Baked in a glass dish. Used butter to grease it. No pumpkin seeds or fresh ginger to hand. Had to use ground ginger since that's what I had. Still came out with a lovely bit of warmth. Wonderfully moist as promised. Review: We made this for a big group ski tri, and it was a hit! And now we use the salted maple butter on everything! It is good on popcorn, toast, etc. Use it everywhere! The seeds add good texture and the whole bun is delicious! Highly recommend, super good. Review: I've made this 3 times stuck at home in the past month and my family has loved it every time. It comes together really quickly, there's not too many ingredients, and you can serve it straight out of the oven! In my house it doesn't last much longer than that. I highly recommend it. The first time I made it, it came out a bit dense, so subsequently I've been leaving it in the oven for around 100-110 minutes and it's turned out great since then! Review: Excellent recipe! I made the loaf with homemade pumpkin puree and it turned out awesome! The maple butter goes really well with the cake and therefore I would highly recommend using it. Keep up the good work BA! Review: This recipe is super easy, delicious, and always a crowd pleaser. I've made it as the recipe suggests in a loaf pan with the (delicious) salted maple butter, and have also made it multiple times as a more traditional dessert in a bundt pan (slightly shorter cooking time) with salted maple glaze. For the glaze, combine confectioners sugar, maple, milk, and flaky salt to taste. Cooking in a loaf pan will make you feel slightly more justified eating leftovers for breakfast, but you'll probably do it either way. S(Internet address): Pumpkin Bread with Salted Maple Butter - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 16g Fat (54.0% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 271mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0711 --------------- END bread-bakers.v120.n027 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved