| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Breads | 8 | Servings | |
INGREDIENTS
| 1 | Loaf frozen white bread | |
| dough 1-pound thawed | ||
| 1 | T | Dried rosemary |
| 1 | T | Raisins |
| Vegetable cooking spray | ||
| 1 | Egg white, lightly beaten |
INSTRUCTIONS
Turn dough out onto a lightly floured surface; knead in rosemary and raisins. Pat dough into a 9-inch circle on a large baking sheet coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes or until puffy. Uncover dough. Using the handle of a wooden spoon or your fingertips, make indentations in top of dough. Gently brush dough with egg white. Bake at 400 degrees for 20 minutes or until browned. Yield: 8 servings (serving size: 1 wedge). Per serving: 13 Calories; 0g Fat (9% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 20mg Sodium Serving Ideas : Cut into wedges, and serve warm. Recipe by: Cooking Light, May 1995, page 141 Posted to MC-Recipe Digest V1 #423 by [email protected] on Jan 28, 1997.
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