Yield: 12 servings
|2 cups||All-purpose flour|
|2 cups||Whole-wheat flour|
|1 teaspoon||Baking soda|
|3 tablespoons||Chilled stick margarine,|
|. cut into small pieces|
|1⅓ cup||Low-fat buttermilk|
|Vegetable cooking spray|
"The secret to this tender bread is in your hands: don't overwork the dough--just lightly knead it."
The caption under the accompanying photo says "Irish Wheaten Bread splits around the middle as it bakes, sort of like a large biscuit." Combine first 5 ingredients in food processor and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds.
Combine buttermilk and egg whites; stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface and lightly knead about 10 times.
Pat the dough into an 8-inch round cake pan coated with cooking spray, and cut a ¼-inch-deep X in top of the dough. Bake at 375 deg. F for 45 minutes or until lightly browned. Remove bread from pan and let cool completely on a wire rack. Cut bread into wedges.
CALORIES 184 (17% from fat); PROTEIN 6.3g; FAT 3.5g (sat 0.7g, mono 1.3g, poly 1.1g); CARB 32.7g; FIBER 3g; CHOL 1mg; IRON 1.7mg; SODIUM 337mg; CALC 46mg
From "Cooking Light" magazine, March 1995.
Submitted By IRIS GRAYSON On 03-08-95