Nonfat Sour Cream Cake Bread recipe
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Ingredients
- ¾ cup fat free sour cream ½ teaspoon salt 3 tablespoons light brown sugar 2 egg whites ½ cup skim milk 1 tablespoon vanilla extract 3 ¼ cups unbleached all-purpose flour 2 ¼ teaspoons active dry yeast
Nutrition Info
- 163.5 caloriescarbohydrate: 32.8 gcholesterol: 2.9 mgfat: 0.4 gfiber: 1.1 gprotein: 5.8 gsaturatedFat: 0.1 gservingSize: -sodium: 125.8 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Nonfat Sour Cream Cake Bread
Directions
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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.