Zabaglione bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | teaspoon | Active dry yeast |
| 2 | cups | Bread flour |
| 3 | larges | Egg whites |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| ⅓ | cup | Marsala wine |
| ¼ | cup | Water |
| 1¾ | teaspoon | Active dry yeast |
| 3 | cups | Bread flour |
| 4 | larges | Egg whites |
| ⅓ | cup | Sugar |
| ¾ | teaspoon | Salt |
| ½ | cup | Marsala wine |
| ⅓ | cup | Water |
Directions
1 LB. LOAF (SMALL
1½ LB. LOAF (LARGE
Notes: Zabaglione is usually a custard or a custard sauce fragrant with marsala wine.
This fat-free recipe reproduces the sweetness, flavor, and lightness of the dessert in a bread with a thick, sugary crust and a soft, moist center. Serve sliced plain or toasted with fruit or coffee.
Add all ingredients in the order suggested by your bread machine manual and process on the bread cycle according to manufacturer's directions.
Source: The Best Bread Machine Cookbook Ever - Ethnic Breads From the recipes files of suzy@...