Post by Tia on Jul 26, 2005 9:41:39 GMT -5
Hawaiian Bread
6 ounces pineapple juice -- unsweetened
1 package dry yeast -- about 2 1/4 tsp
3 cups flour -- divided
1/2 cup skim milk -- warm, 100-110 degrees
1/2 cup Egg Beaters® 99% egg substitute
1/3 cup sugar
1/4 cup diet margarine -- melted
1/2 teaspoon salt
2 tablespoons flour
Place juice in a med micro safe bowl and heat to 100-110 degrees on high
about 45 secs. dissolve yeast in juice and let stand 5 mins
Place yeast mixture in the bowl of a stand mixer fitted with a paddle
attachment. Lightly spoon flour into dry measuring cups, leveling with a
knife.
Add 1 c flour to yeast mixture; beat til combined. Add warm milk through
salt, beating to combine
Add 2 c flour, 1/2c at a time, until combined(dough will be very soft &
sticky). Beat at med low speed 2 mins. scrape down side of bowl.
Lightly coat sides of bowl with cooking spray. Cover bowl with a damp
cloth. Let rise in a warm(85 degrees), draft free place 1 hr or til
doubled (Gently press 2 fingers into dough if the indents remain it has
risen enough)
Preheat oven to 350
Coat 2 -8" round cake pans with cooking spray; dust each pan with 1T flour
Divide dough evenly between prepared pans. cover and let rise in a warm
(85 dgrees) , draft free place, 45 mins or til doubled in size
Bake at 350 for 30 mins or til golden brown. yield 2 loaves/ 12 servings
per loaf
Description:
"Cooking Light magazine 3/05"
Per Serving (excluding unknown items): 85 Calories; 1g Fat (11.9% calories
from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 75mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Fat; 0 Other Carbohydrates.
NOTES : 2 pts per slice (MC NI)
6 ounces pineapple juice -- unsweetened
1 package dry yeast -- about 2 1/4 tsp
3 cups flour -- divided
1/2 cup skim milk -- warm, 100-110 degrees
1/2 cup Egg Beaters® 99% egg substitute
1/3 cup sugar
1/4 cup diet margarine -- melted
1/2 teaspoon salt
2 tablespoons flour
Place juice in a med micro safe bowl and heat to 100-110 degrees on high
about 45 secs. dissolve yeast in juice and let stand 5 mins
Place yeast mixture in the bowl of a stand mixer fitted with a paddle
attachment. Lightly spoon flour into dry measuring cups, leveling with a
knife.
Add 1 c flour to yeast mixture; beat til combined. Add warm milk through
salt, beating to combine
Add 2 c flour, 1/2c at a time, until combined(dough will be very soft &
sticky). Beat at med low speed 2 mins. scrape down side of bowl.
Lightly coat sides of bowl with cooking spray. Cover bowl with a damp
cloth. Let rise in a warm(85 degrees), draft free place 1 hr or til
doubled (Gently press 2 fingers into dough if the indents remain it has
risen enough)
Preheat oven to 350
Coat 2 -8" round cake pans with cooking spray; dust each pan with 1T flour
Divide dough evenly between prepared pans. cover and let rise in a warm
(85 dgrees) , draft free place, 45 mins or til doubled in size
Bake at 350 for 30 mins or til golden brown. yield 2 loaves/ 12 servings
per loaf
Description:
"Cooking Light magazine 3/05"
Per Serving (excluding unknown items): 85 Calories; 1g Fat (11.9% calories
from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 75mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Fat; 0 Other Carbohydrates.
NOTES : 2 pts per slice (MC NI)