Nonfat Sour Cream Cake Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A delicious cake like bread that has the added benefit of being very low in fat. 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:
1. Combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. Mix until smooth.
2. 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.
3. 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.
4. 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.
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