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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The secret to this tender bread is in your hands: Don't overwork the dough-just lightly knead it. Ingredients:
2 cups all-purpose flour |
2 cups whole-wheat flour |
2 tablespoons sugar |
1 teaspoon salt |
1 teaspoon baking soda |
3 tablespoons chilled stick margarine, cut into small pieces |
1 1/3 cups low-fat buttermilk |
2 egg whites |
vegetable cooking spray |
Directions:
1. Combine first 5 ingredients in food processor, and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds.
2. Combine buttermilk and egg whites; stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface, and lightly knead about 10 times.
3. Pat the dough into an 8-inch round cake pan coated with cooking spray, and cut a 1/4-inch-deep X in top of the dough. Bake at 375° for 45 minutes or until lightly browned. Remove bread from pan, and let cool completely on a wire rack. Cut bread into wedges.
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