Blueberry Peach Bread
For a change substitute blueberries and peaches with dried pineapple
and dried papaya

Servings: 12

2 3/4 cups bread flour (2 3/4 to 3 1/4 cups)
4 teaspoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup nonfat peach yogurt
2 egg whites
1/3 cup dried blueberries or dried cranberries
1/3 cup cut-up dried peaches

Preheat oven to 375ºF.

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and yogurt until very warm (120 to 130ºF); stir into dry ingredients. Stir in egg whites, dried blueberries, dried peaches and enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Roll dough to 11 × 7-inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place, seam side down, in greased 8 × 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375ºF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.

Per Serving: 139 Calories; 1g Fat (3.9% calories from fat); trace Saturated Fat; 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 196mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Other Carbohydrates.

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