| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Breads |
8 |
Servings |
INGREDIENTS
| 1 |
|
Loaf frozen white bread dough, (1-pound) thawed |
| 1 |
tb |
Dried rosemary |
| 1 |
tb |
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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