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| Nonfat Sour Cream Cake Bread |
"A delicious cake like bread that has the added advantage of being very low in fats."
Ingredients :
- three/4 cup fats unfastened bitter cream
- 1/2 teaspoon salt
- three tablespoons light brown sugar
- 2 egg whites
- half cup skim milk
- 1 tablespoon vanilla extract
- 3 1/four cups unbleached all-cause flour
- 2 1/4 teaspoons energetic dry yeast
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Combine bitter cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. Mix until smooth.
- Pile the flour in a huge flat pan and make a properly within the middle. Pour the bitter cream aggregate into the center and draw inside the flour till a gentle dough is shaped. Gradually work in a little flour until the dough is pliant and smooth however no longer sticky. Knead till easy however upload at the least flour to keep the dough from sticking.
- Place in a pan and depart to upward thrust until doubled in bulk. Beat down, knead briefly, then area in a gently sprayed 9 inch bundt cake pan. Leave to upward push till doubled in bulk.
- Bake bread in a preheated 425 stages F (220 stages C) oven for 25 mins. Reduce the oven temperature to 350 tiers F (a hundred seventy five tiers C) and bake till golden brown on top. If vital, cowl with foil to hold from darkening. Immediately take away from cake pan and area on rack to cool.
Notes :
- Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it evenly, and make smooth-up less complicated.
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