| 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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