Italian angel food
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Warm water |
| 2 | larges | Egg whites |
| 4 | tablespoons | Fruity olive oil |
| 3 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| 2 | cups | Bread flour |
| 1 | teaspoon | To 1 1/2 ts.active dry yeast |
| ¾ | cup | Warm water |
| 3 | larges | Egg whites |
| 6 | tablespoons | Fruity olive oil |
| 4 | tablespoons | Sugar |
| ¾ | teaspoon | Salt |
| 3 | cups | Bread flour |
| 1½ | teaspoon | To 2 tb. active dry yeast |
Directions
1 LB. LOAF
1½ LB. LOAF
SOURCE: Bread in Half the Time by Linda West Eckhardt and Diana Collingwood Butts, copyright 1991, ISBN #0-517-58154-X. MM format by Ursula R. Taylor.
Note just above recipe says this is light as angel food cake but doesn't have all the sugar and is a good ending to any Italian dinner. Slice it thin and use as a basis for strawberry shortcake if you want or serve it plain alongside some fruit and cheeses.
1. Process according to manufacturer's instructions for basic bread.
2. Turn out immediately onto a rack to cool. Wrap in foil to store.