| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Not, Sent |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 3/4 |
c |
Warm water (105-115 degrees) |
| 1 |
c |
All-purpose flour, divided |
| 1 |
c |
Whole wheat flour |
| 2 |
tb |
Sugar |
| 2 |
tb |
Frozen egg substitute, thawed |
| 1 1/2 |
tb |
Reduced calorie margarine, melted |
| 1/2 |
ts |
Salt |
|
|
Cooking spray |
INSTRUCTIONS
Combine yeast and warm water in a 1 cup liquid measuring cup; let stand 5
minutes. Combine yeast mixture, 1/2 cup all-purpose flour, and next 5
ingredients in a medium bowl, stirring well. Gradually stir in enough of
the remaining 1/2 cup all-purpose flour to make a soft dough. (Dough will
be sticky.) Let dough rest 15 minutes; shape into a ball.
Place dough in a round 1-quart casserole heavily coated with cooking spray.
Cover and let rise in a warm place (85 degrees), free from drafts, 30
minutes or until doubled in bulk. Bake at 375 for 25 minutes or until loaf
sounds hollow when tapped. (Cover with aluminum foil the last 10 minutes of
baking to prevent over browning, if necessary.) Remove from casserole
immediately, and let cool on wire rack.
MC Formatting by taillon@access.mountain.net
Per Serving: Cals - 136 13%ff, Fat - 1.9g, Carb - 26.3g.
Recipe by: Weight Watchers - Jan/Feb '97
Posted to EAT-L Digest 23 Feb 97 by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Feb 22, 1997.
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