1/2 c Nonfat milk
1/2 c Plus
2 1/2 tb Sugar
1 Envelope yeast
1/4 c Warm water (105 to 115
-degrees)
1/4 c Nonfat egg substitute
-(equivalent to 1 egg)
1 ts Vanilla
3/4 ts Salt
2 1/2 -(up to)
3 c Flour
1 c Cranberries; coarsely
-chopped
2 ts Melted butter
From: “W. S. Goliff” wgoliff@orion.oac.uci.edu
Date: Thu, 23 Nov 1995 18:23:51 GMT
Here is a recipe I got from the L. A. Times Food Section about a year ago.
Heat milk and 1/2 cup sugar in saucepan to scalding, then cool to lukewarm.
Combine yeast and warm water in mixing bowl, stirring until yeast is
dissolved. Add cooled milk mixture to yeast mixture in mixing bowl. Stir
in egg substitute, vanilla and salt. Beat in 1 cup flour. Beat in enough
remaining flour to make soft dough.
Knead about 10 minutes, until smooth and elastic. Put dough into greased
bowl. Let rise in warm place until doubled in bulk, about 1 hour.
Sprinkle 2 tablespoons sugar over chopped cranberries. Let stand while
bread rises. Drain excess liquid off cranberries. Knead cranberries into
dough. Shape into round. Spray baking sheet with non-stick cooking spray,
or grease lightly. Place dough round on baking sheet. Cover and let rise
until doubled, about 45 minutes. Brush top of bread with butter. Sprinkle
with remaining 1/2 tablespoon sugar. Bake at 375 degrees for 25 to 30
minutes, until golden brown. Let cool to warm. Makes 8 servings.
Each serving contains about: 233 calories, 251 mg sodium, 3 mg cholesterol,
1 gram fat, 50 grams carbohydrates, 5 grams protein, 0.25 gram fiber.
Wendy’s notes:
1. It is important to let the milk and sugar mixture cool completely before
adding it to the yeast. Or else you will kill the yeast and end up with
flat bread (I know because i did this
🙂 )
2. Even after I drained the liquid from the cranberries, when I kneaded
them in the dough became moist and sticky, so I just added a little more
flour.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings