| 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 igor@digex.net on Jan
28, 1997.
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