Irish wheaten bread (cooking light)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 2 | cups | Whole-wheat flour |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 3 | tablespoons | Chilled stick margarine, |
| . cut into small pieces | ||
| 1⅓ | cup | Low-fat buttermilk |
| 2 | Egg whites | |
| Vegetable cooking spray | ||
Directions
"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