| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Breads, Desserts, Low-fat | 24 | Servings | |
INGREDIENTS
| 2 | Loaves (1-pound) frozen white bread dough | |
| 1 | c | Sugar |
| 1/4 | c | Firmly packed brown sugar |
| 1/4 | c | 1% low-fat milk |
| 1 | tb | Reduced-calorie stick margarine |
| 1 1/4 | ts | Ground cinnamon |
| 1/4 | c | Sugar |
| 1/2 | ts | Ground cinnamon |
| Vegetable cooking spray |
INSTRUCTIONS
1 Because the dough has a tendency to drip as it bakes, I usually put a cookie sheet or aluminum foil underneath the Bundt pan. That way I don't have to clean up a mess in the oven when the bread has finished baking. -- Rita M. Newton, Waukon, Iowa 2 Thaw dough in refrigerator for 12 hours. Combine 1 cup sugar and the next 4 ingredients in a small saucepan; bring to a boil, and cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes. 3 Cut each loaf of dough into 24 equal portions. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well. Roll each portion in sugar mixture, and layer dough in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough; cover and let rise in a warm place (85 degrees), free from drafts, 35 minutes or until doubled in bulk. 4 Uncover, and bake at 350 degrees for 25 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a serving plate, upside down, on top of the pan, and invert bread onto the plate. Remove the pan, and drizzle any remaining syrup over the bread. Nutritional Information: CALORIES 201 (10% from fat); PROTEIN 5.2g; FAT 2.2g (sat 0.5g, mono 0.8g, poly 0.8g); CARB 40.1g; FIBER 0g; CHOL 0mg; IRON 1.4mg; SODIUM 302mg; CALC 41mg From Cooking Light, Jan/Feb 1995, page 102. Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Mar 24, 98
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