Yield: 4 servings
|1½ cup||Hot Water|
|¼ cup||Nonfat Dry Milk|
|1 \N||1/4 Oz Pack Dry Yeast|
|3 \N||Mild Chili Peppers,|
|\N \N||Dried -- crushed|
|¼ cup||Egg Substitute, Liquid|
|3 tablespoons||Margarine, Reduced-Calorie|
|1 teaspoon||White Pepper -- ground|
|1 teaspoon||Black Pepper -- ground|
|3½ cup||Bread Flour|
In a medium bowl, combine the water, milk, yeast, sugar and salt and stir well. Add the chili peppers, egg substitute, margarine, white pepper and black pepper, stirring well. Stir in the flour, 1 cup at a time, mixing well. With floured hands, place the dough on a lightly floured surface and knead until it is smooth and slightly sticky to the touch. Place the dough in a large bowl that has been sprayed with nonstick vegetable cooking spray. Spray the top of the dough with the cooking spray and cover with a clean, dry towel; let stand in a warm place until doubled in size. Remove the towel and, with your fist, punch the dough down, then place it on alightly floured surface.
Divide the dough into 4 equal pieces. Shape each piece into a loaf by pressing down and rolling with the palm of your hand and your fingertips, tucking in the sides while rolling. Spray four 2 x 6 x 3-inch loaf pans with nonstick vegetable cooking spray. Put the dough in the pans and cover with a dry towel; allow the dough to rise until it doubles in size again. Meanwhile, preheat the oven to 350 F.
Remove the towel and bake the bread for 30 mins, or until golden brown on top. Let the bread cool for 10 mins before serving. Makes four ½ lb. loaves. Note: Don't let the name and the pepper combination fool you into thinking this is a hot, spicy bread. It is just plain good with just a hint of zip to it.
Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 From: Dan Klepach Date: 09-10-95 (23:25) (159) Fido: Cooking