Herb sourdough bread
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fructose |
| ⅛ | teaspoon | Salt |
| 2 | cups | Sifted all-purpose flour |
| 2 | tablespoons | Baking powder |
| 1 | tablespoon | Various fresh herbs |
| ¾ | cup | Part-skim ricotta cheese |
| 2 | tablespoons | Part-skim ricotta cheese |
| 1½ | tablespoon | Skim milk |
| 3 | tablespoons | Commercial light sour cream |
| 1 | Egg white | |
| 2 | tablespoons | Canola oil |
| ½ | tablespoon | Vanilla |
Directions
Preheat oven to 325'F. Combine fructose, salt, flour, baking powder and herbs in medium mixing bowl. In separate bowl, mix remaining ingredients. Create a well in the dry ingredients and pour the wet ingredients in center of well. Mix until well blended. The dough will be similar to biscuit dough.
On a lightly floured surface, form dough into a 14x2" loaf. Transfer loaf to baking sheet sprayed with no-stick vegetable coating. Bake in preheated oven for 20-25 minutes or until golden brown. Cool at least 5 minutes before cutting.
Makes 16 1-slice servings, each containing approximately 100 calories, 15 grams carbohydrate, 3 grams fat, 3 milligrams cholesterol, 3 grams protein and 277 milligrams sodium.