| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | Italian | Breadmaker, Breads | 1 | Loaf |
INGREDIENTS
| 1/2 | c | Warm water |
| 2 | lg | Egg whites |
| 4 | tb | Fruity olive oil |
| 3 | tb | Sugar |
| 1/2 | ts | Salt |
| 2 | c | Bread flour |
| 1 | ts | To 1 1/2 ts.active dry yeast |
| 3/4 | c | Warm water |
| 3 | lg | Egg whites |
| 6 | tb | Fruity olive oil |
| 4 | tb | Sugar |
| 3/4 | ts | Salt |
| 3 | c | Bread flour |
| 1 1/2 | ts | To 2 tb. active dry yeast |
INSTRUCTIONS
1 LB. LOAF 1 1/2 LB. LOAF SOURCE: Bread in Half the Time by Linda West Eckhardt and Diana Collingwood Butts, copyright 1991, ISBN #0-517-58154-X. MM format by Ursula R. Taylor. Note just above recipe says this is light as angel food cake but doesn't have all the sugar and is a good ending to any Italian dinner. Slice it thin and use as a basis for strawberry shortcake if you want or serve it plain alongside some fruit and cheeses. 1. Process according to manufacturer's instructions for basic bread. 2. Turn out immediately onto a rack to cool. Wrap in foil to store. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Mar 24, 1998
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