Date: Mon, 13 Sep 2021 01:57:01 +0000 --------------- BEGIN bread-bakers.v121.n032 --------------- 01. re: Bread Machines (Fred) (Sue) 02. Russian Ricotta Bread (Reggie Dwork) 03. Rye Soda Bread (Reggie Dwork) 04. Sprouted Wheat Cheese and Herb Scones (Reggie Dwork) 05. Taro Rolls (Reggie Dwork) 06. Gingerbread Muffins (Reggie Dwork) 07. Pull-Apart Sour Cream and Chives Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n032.1 --------------- Date: Sun, 12 Sep 2021 21:04:18 -0400 (EDT) From: Sue Subject: re: Bread Machines (Fred) Fred, I recently had to replace my beloved Toastmaster Breadbox that served over 25 years and is no longer available. I have a very small kitchen so I needed one with a small footprint because I make bread frequently. I chose a Cuisinart Compact. It's currently $121, a bit more than you want to spend but perhaps you can find it cheaper. It has taken me a while to adapt to it, compared to my old machine. 1. it has an annoying motor, but I realized today that I barely noticed it. It also has a number of stupid beeps which are to alert users to add any mix-ins (eg. raisins, nuts). 2. compared to the Toastmaster, the rising times are shorter, meaning a smaller loaf. With the Toastmaster I used the standard white bread cycle for everything but the results were not great with the Cuisinart. Instead, today I tried the whole wheat cycle which is longer, and the finished loaf came out fine, much taller. Based on this trial I will probably use the whole wheat cycle even for plain white bread from now on. 3. The first couple of loaves I made with this machine were dry until I realized that the baking cycle is too long. The standard internal temperature for finished bread is approx 190 deg. When I measured the early loaves the temp was over 215. So now I set a timer to go off 20 min before the end of the baking. If the temperature is around 200 degrees I stop the machine and the bread is perfect. So I am adapting and decided to keep it instead of trying out a series of machines. One hint- if you do find a machine that he likes, buy an extra pan. That was the Achilles heel of my previous bread machines. Sue --------------- MESSAGE bread-bakers.v121.n032.2 --------------- Date: Mon, 06 Sep 2021 20:07:56 -0700 From: Reggie Dwork Subject: Russian Ricotta Bread * Exported from MasterCook * Bread, Russian Ricotta Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup buttermilk -- (120 g) 1/3 cup unsalted butter -- (76 g) 4 1/4 cups all-purpose flour -- divided, (531 g) 1/3 cup granulated sugar -- (67 g) 1 tablespoon kosher salt -- (9 g) 2 1/4 teaspoons instant yeast -- (7 g) 1 1/3 cups ricotta cheese -- room temp, (300 g) 2 large eggs -- divided, (100 g) 1 large egg yolk -- (19 g) 1 tablespoon water -- (15 g) Meringue: 1 large egg white -- room temp, (30 g) 1/2 cup granulated sugar -- (100 g) Because it's impossible to have just one bulochki, we reimagined the original recipe as an oversize sweet roll baked in cast iron and topped with a generous drizzle of meringue. With ricotta added to the dough, this giant roll boasts an extra-tender crumb that makes a delicious contrast to the crunchy meringue swirl. Makes 1 (10") loaf In a small saucepan, heat buttermilk and butter over medium-low heat until butter is melted and an instant-read thermometer registers 120F (49C) to 130F (54C). Remove from heat; set aside. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 2 cups (250 grams) flour, sugar, salt, and yeast by hand. Add buttermilk mixture; beat at low speed until combined. Add ricotta, beating until combined. Add 1 egg (50 grams) and egg yolk, beating until combined. Add remaining 2 1/4 cups (281 grams) flour, and beat until a soft dough forms, about 30 seconds. Switch to the dough hook attachment. Beat at low speed until dough is elastic and pulls away from sides and bottom of bowl, about 12 minutes. Spray a large bowl with cooking spray. Turn out dough onto a lightly floured surface, and shape into a smooth round. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75F/24C) until almost doubled in size, 45 minutes to 1 hour. To test if dough is ready, make a dent in dough about 1 inch deep. If dough springs back fully, it is not ready. If dent remains and springs back only a little bit, dough is properly proofed. Grease a 10" enamel-coated cast-iron skillet with oil. Punch down dough well. Let stand for 5 minutes. Turn out dough onto a lightly floured surface, and shape into a 12" log. Roll dough to 40" long with slightly tapered ends. Roll dough into a spiral, tucking ends under. (It's OK if the spiral isn't super tight. The shape turns out better when it is kept flat instead of building it up.) Use hands to lift and place in prepared skillet. Cover and let rise in a warm, draft-free place (75F/24C) until puffed, 30 to 45 minutes. Preheat oven to 350F (180C). In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush dough with egg wash. Pipe Meringue into grooves of spiral. (Not all Meringue will be used. It is OK to have about 1/4 cup left after piping.) Bake until golden brown and an instant-read thermometer inserted in center registers 190F (88C), 50 to 55 minutes, covering with foil after 30 minutes of baking to prevent excess browning, if necessary. Let cool for 15 minutes in pan. Serve warm or at room temperature. Meringue: In a medium bowl, place egg white. Using a hand mixer at medium speed, gradually add sugar, beating until glossy and thick and ribbons form. Use immediately. S(Internet address): https://www.bakefromscratch.com/russian-ricotta-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 399 Calories; 13g Fat (28.4% calories from fat); 12g Protein; 59g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 627mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2021 - 0906 --------------- MESSAGE bread-bakers.v121.n032.3 --------------- Date: Sun, 12 Sep 2021 17:40:02 -0700 From: Reggie Dwork Subject: Rye Soda Bread * Exported from MasterCook * Bread, Rye Soda Recipe By :King Arthur Baking Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-Purpose Flour -- Unbleached, (120g) 1 cup flour -- pumpernickel, (106g) 1 cup Flour -- Irish-Style Wholemeal, (110g) 3/4 cup Harvest Grains Blend -- (113g) 1 1/2 teaspoons baking soda 1 teaspoon salt 1 tablespoons caraway seeds -- Note 1: 1/2 cup vegetable oil -- (99g) 3 tablespoons maple syrup -- (57g) 2 cups buttermilk -- (454g) 1 cup currants -- or raisins, (142g) When this soda bread came out of our test kitchen, it was a big hit with practically everyone who took a bite (or three, or five). The moist crumb counterbalances the crunchiness from the grains and seeds, and the slight sweetness complements the subtle earthiness of the whole grains. If you prefer the more traditional flavor of rye, we recommend you add the optional caraway seeds; we like the bread both with and without. Note 1: (to 2 Tbsp), (7g to 14g), optional; for traditional rye flavor PREP: 10 mins BAKE: 1:10 to 1:15 TOTAL: 1:30 Preheat the oven to 375F. Lightly grease a 9"x 4"x 4" loaf pan or a 9" x 5" loaf pan. Combine the flours, Harvest Grains Blend, baking soda, salt, and seeds in a large bowl. In a separate bowl or measuring cup, whisk together the oil, maple syrup, and buttermilk. Pour the liquid ingredients into the dry, stirring just until blended. Fold in the currants or raisins. Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake the bread for 70 to 75 minutes (60 to 65 minutes for a 9" x 5" pan), tenting it with foil if the top becomes too dark; a toothpick inserted into the center should come out clean. Remove the bread from the oven. After 10 minutes, turn it out onto a rack to cool completely. Tips: You may notice some green spots when you slice into this loaf after it's cooled. Don't panic; these spots are sunflower seeds that have chemically reacted with the baking soda while in the oven. The bread is perfectly safe and tasty to eat. If our Irish-Style Wholemeal Flour isn't a pantry staple in your home, our Premium 100% Whole Wheat Flour or White Whole Wheat Flour are fine substitutes. To make soda bread muffins: Divide the batter evenly among 12 lightly greased muffin cups. Bake for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes turn them out onto a rack to cool. Cal 220, Fat 9g, Carb 30g, Sod 300mg, Fiber 4g, Pro 5g S(Internet address): https://www.kingarthurbaking.com/recipes/rye-soda-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 7g Fat (33.8% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 285mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0912 --------------- MESSAGE bread-bakers.v121.n032.4 --------------- Date: Sun, 12 Sep 2021 18:21:34 -0700 From: Reggie Dwork Subject: Sprouted Wheat Cheese and Herb Scones * Exported from MasterCook * Scones, Sprouted Wheat Cheese and Herb Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sprouted wheat flour 1 cup King Arthur Unbleached All-Purpose Flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup cold unsalted butter -- (8 tablespoons) 1 cup cheddar cheese -- (Cabot preferred), plus extra for sprinkling on top 1/3 cup chopped fresh chives -- or finely chopped scallions (both white and green parts) 1 large egg 1 cup milk -- plus additional to brush on top These moist, cheesy, savory scones are a tasty grab-and-go breakfast, or serve them alongside a hot bowl of soup or stew at suppertime. For an extra-hearty scone, mix in up to a half pound of bacon, cooked and crumbled, along with the cheese and chives. Prep: 15 mins. Bake: 20 mins. to 24 mins. Total: 39 mins. Yield: 10 to 12 scones Preheat the oven to 425F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flours, baking powder, and salt in a large mixing bowl. Work in the butter until crumbly and just a few pea-sized pieces of butter remain. Toss in the cheese and chives until evenly distributed. Whisk together the egg and milk then stir gently into the dry mixture just until the dough is evenly moistened, adding a tablespoon additional milk if necessary; the dough should be stiff but scoop-able. Drop the scones by the 1/3-cupful (a scone and muffin scoop works well here) onto the prepared pan leaving 2" of space between each scone. Brush the tops of the scones with milk, sprinkle them with extra cheddar if desired, and bake for 20 to 24 minutes, until they golden brown. Remove the scones from the oven and transfer to a rack to cool. Serve warm or at room temperature. Source: "kingarthurflour.com" S(Internet Address): http://www.kingarthurflour.com/recipes/sprouted-wheat-cheese-and-herb-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 12g Fat (47.0% calories from fat); 7g Protein; 24g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0619 --------------- MESSAGE bread-bakers.v121.n032.5 --------------- Date: Sun, 12 Sep 2021 18:23:54 -0700 From: Reggie Dwork Subject: Taro Rolls * Exported from MasterCook * Rolls, Taro Recipe By :KClark Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Food Processor Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups warm water -- (90F (32C) 1 cup poi -- (taro root powder) 1/2 cup butter -- softened 1 egg 2 1/2 teaspoons active dry yeast 1 teaspoon purple food coloring 1 cup white sugar 1/4 teaspoon salt 4 cups all-purpose flour -- or as needed Hawaiian taro (poi) flour and purple food coloring are used to create these unique rolls. Prep: 15 min Cook: 20 min Total: 1 hr Combine water, poi, butter, egg, yeast, and purple food coloring in the bowl of a stand mixer fitted with the dough hook. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Add sugar and salt. Mix on low speed, adding flour gradually, until dough comes together and texture is smooth. Turn dough out onto a floured work surface. Divide into 18 pieces; shape into rolls. Preheat oven to 325F (165C). Line a baking sheet with aluminum foil. Place rolls on the prepared baking sheet. Cover and let rise until doubled, about 20 minutes. Bake in the preheated oven until bottoms start to brown, about 20 minutes. S(Internet Address): http://allrecipes.com/recipe/257916/taro-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 6g Fat (24.4% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 89mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1229 --------------- MESSAGE bread-bakers.v121.n032.6 --------------- Date: Sun, 12 Sep 2021 18:28:36 -0700 From: Reggie Dwork Subject: Gingerbread Muffins * Exported from MasterCook * Muffins, Gingerbread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Desserts Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/2 cup granulated sugar 2 large eggs 2/3 cup mild molasses 1/4 cup milk 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves First, preheat oven to 375F. While it's heating, mix margarine and sugar together in a large bowl until creamy. Beat in eggs, 1 at a time, beating well after each Add molasses and milk, and beat until well mixed Then, in a medium bowl, combine the remaining ingredients, and add to margarine mixture. Stir until moistened Fill greased muffin cups 3/4 full of muffin batter. Bake in oven for about 20 minutes until wooden pick inserted in center of muffin comes out clean. Let cool for 5 minutes before serving. Source: "myroyalkitchen.com" S(Internet address): http://consumerqueen.com/my-royal-kitchen/gingerbread-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 9g Fat (30.7% calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 334mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2013 - 0930 --------------- MESSAGE bread-bakers.v121.n032.7 --------------- Date: Sun, 12 Sep 2021 18:43:26 -0700 From: Reggie Dwork Subject: Pull-Apart Sour Cream and Chives Rolls * Exported from MasterCook * Rolls, Pull-Apart Sour Cream and Chives Recipe By :Claire Saffitz Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk -- whole, plus 2 Tbsp. whole milk 5 1/3 cups bread flour -- divided, plus mor, (667 g) 1 1/2 tsp. active dry yeast 1 cup sour cream -- room temp 1/4 cup sugar -- (50 g) 4 tsp. Diamond Crystal -- Note 1: 3 large eggs 8 Tbsp. unsalted butter -- cut into pieces, divided, room temp, (1 stick) 1/2 cup chives -- finely chopped sea salt -- Flaky black pepper -- Freshly ground These melt-in-your-mouth dinner rolls, from Claire Saffitz's cookbook Dessert Person, are even more tender and pillowy than the classic Parker House rolls that inspired this recipe. That's thanks to the addition of tangzhong, a white roux made from flour and milk cooked to a stiff paste, often used to make Japanese milk bread. The cooked starches in the tangzhong help the dough retain moisture and keeps the rolls super soft and light. The slight onion flavor of chives and tang of sour cream give them oomph. They're as equally excellent at mopping up gravy as they are at holding the contents of a leftover turkey sandwich. "If food could give you a hug, these rolls definitely would," says Claire. Note 1: or 2 1/4 tsp. Morton kosher salt Whisk 1/2 cup milk, 1/3 cup flour (42 g), and 1/2 cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook. Gently warm remaining 2 Tbsp. milk in same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes. Add sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp. butter, and remaining 5 cups bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8-10 minutes. Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1-1½ hours. Meanwhile, coat a 13x9" pan, preferably metal, with 2 Tbsp. butter (it will be a generous layer, which is what you want). Uncover dough and punch down lightly to expel some of the gas. Turn dough out onto a lightly floured surface and stretch into a square. Roll out, dusting with more flour as needed to prevent sticking, to a 12" square and sprinkle chives evenly over dough. Starting at one end, loosely roll up dough. Flatten with the heel of your hands into a long rectangle. Roll out dough again, dusting with more flour as needed, into a 16x6" rectangle. Using a wheel cutter or bench scraper, cut dough into twenty-four 2"-squarish pieces (an 8x3 grid). Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough, spacing to make a 6x4 grid. Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45-60 minutes. Meanwhile, place a rack in middle of oven; preheat to 375F.. Using a fork, whisk remaining egg in a small bowl until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with sea salt and pepper. Bake rolls until tops are deep golden brown, 25-30 minutes. Remove pan from oven and immediately brush tops with remaining 2 Tbsp. butter. Let cool in pan 5 minutes. Slide a knife or an offset spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool. Do ahead: Rolls can be formed and arranged in pan 1 day ahead; cover and chill. Let rise at room temperature before baking (this can take up to 3 hours). Rolls can be baked 3 days ahead. Let cool; store airtight at room temperature. Review: oh damn, just had my first one out of the pan and I think, after years and years of lackluster yeasted baking results, this is a winner. Everything the people say here is true! Next stop: figuring out how to incorporate discard from my Pandemic Sourdough Baby. Review: I have made these with chives & w/out & let me tell you, they are scrumptious! I am not a seasoned baker but these turned out delightful both times. So moist in the middle with just the right amount of brown on the outside. They will hold up for a leftover sandwich type experience (made them w/chives at Thanksgiving), or just slather them with butter/honey/jam and enjoy! Review: Great recipe! Very easy for a beginner like me. I used all-purpose flour instead of bread flour, regular fine sea salt instead of the salt in the recipe, and I skipped the second rise (accidentally) but they turned out perfect and yummy! I totally recommend this recipe because it is simple and delicious. My family loved the rolls, so I will be making these again next week. I imagine you can use green onions too instead of chives if you can't find them. Review: I love these rolls and have made them several times but simplify every recipe i make! I make the milk/flour mixture and combine it with all the wet ingredients, salt and sugar then I add 2 cups of the flour and on top of that sprinkle the yeast and combine it all. Then finish with the rest of the flour. They have turned out perfect each time. Review: This is the second time making dinner rolls and love this recipe--despite thinking I messed up at several steps. For anyone wondering, you can sub yogurt. I used plain greek yogurt, and they turned out amazing. Also had some trouble with my yeast not dissolving and getting clumpy, and the remnants of the tangzhong conspired to make things especially unattractive. The final result was perfectly acceptable despite my concerns. Review: These are delicious and the recipe is very well written. I made for Christmas Dinner and they are perfect for leftover mini-sandwiches! Review: I was a bit intimidated by the steps involved because I have never made bread. I followed the instructions exactly, except I added 1 tsp. of sugar to activate the yeast (as others had mentioned). I used my Kitchen Aid mixer to knead the dough for 8 mins. It was still a bit sticky, so I hand kneaded for about 2 mins and added a couple tsps of flour along the way. I let the dough alone for 90 mins and it rose a little, not double (oven was too cold, next time I will heat oven, then turn off). When I let the rolls proof a second time, they barely rose at all. Nevertheless, with all my little mistakes, the rolls came out perfect (although a little over done on the bottom). I would make a again and learn from my mistakes! Yummy! Review: I didn't have my stand mixer with me, so I had to make these by hand, but they turned out INCREDIBLE - the star of the meal! My dough did not double in size during the first rise, I could only get it to rise a little by putting it on top of a warm oven. I shaped the rolls then refrigerated them the night before. On the day of, I left them out at room temp for about 4 hours and got a great rise! Will make again! Review: These were tender and simple to make. I used instant yeast, and skipped the blooming stage, simply warming the milk. I proved the dough in the cold oven with the oven light on because our kitchen runs cold in the winter. I used chopped green onion tops instead of chives because the grocery was out. Review: These rolls are life. To those with issues with yeast: proofing is just to make sure your yeast aren't dead. If they don't foam like crazy when proofing it will still be fine, there is sugar in the dough. As long as your milk temperature is 95-100, you will be fine. It is such a small volume of milk that I just put it in a bowl on a turned off burner until it is warm. The tangzhong definitely takes more than 2 minutes. Dough is quite sticky, but it is meant to be that way so just try to not over-handle it. Could even be better with additional mix-ins as the chive and sour cream flavor is quite mild. S(Internet address): https://www.bonappetit.com/recipe/pull-apart-sour-cream-and-chive-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 7g Fat (34.9% calories from fat); 5g Protein; 25g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 374mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0906 --------------- END bread-bakers.v121.n032 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved