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Nonfat Sour Cream Cake Bread
"A delicious cake like bread that has the added benefit of being very low in fat." Original recipe yield: 1 -9 inch bundt pan.
INGREDIENTS:
3/4 cup fat free sour cream
1/2 teaspoon salt
3 tablespoons light brown sugar
2 egg whites
1/2 cup skim milk
1 tablespoon vanilla extract
3 1/4 cups unbleached all-purpose flour
2 1/4 teaspoons active dry yeast
DIRECTIONS:
Combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. Mix until smooth.
Pile the flour in a large flat pan and make a well in the center. Pour the sour cream mixture into the center and draw in the flour until a soft dough is formed. Gradually work in a little flour until the dough is pliant and soft but not sticky. Knead until smooth but add a minimum of flour to keep the dough from sticking.
Place in a pan and leave to rise until doubled in bulk. Beat down, knead briefly, then place in a lightly sprayed 9 inch bundt cake pan. Leave to rise until doubled in bulk.
Bake bread in a preheated 425 degrees F (220 degrees C) oven for 25 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until golden brown on top. If necessary, cover with foil to keep from darkening. Immediately remove from cake pan and place on rack to cool.
Rating: 0/0
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