| 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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