Nonfat Sour Cream Cake Bread

A delicious cake like bread that has the added benefit of being very low in fat.

Nonfat Sour Cream Cake Bread

Category: Breakfast and Brunch

TIMING & SERVINGS:

Prep Time:
Cook Time:
Ready In:

This recipe yields:

INGREDIENTS:
  • 3/4 cup fat free sour cream
  • 1/2 teaspoon salt
  • 3 tablespoons light brown sugar
  • 2 egg whites
  • 1/2 cup skim milk
  • 1 tablespoon vanilla extract
  • 3 1/4 cups unbleached all-purpose flour
  • 2 1/4 teaspoons active dry yeast
DIRECTIONS:
  1. Combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. Mix until smooth.
  2. Pile the flour in a large flat pan and make a well in the center. Pour the sour cream mixture into the center and draw in the flour until a soft dough is formed. Gradually work in a little flour until the dough is pliant and soft but not sticky. Knead until smooth but add a minimum of flour to keep the dough from sticking.
  3. Place in a pan and leave to rise until doubled in bulk. Beat down, knead briefly, then place in a lightly sprayed 9 inch bundt cake pan. Leave to rise until doubled in bulk.
  4. Bake bread in a preheated 425 degrees F (220 degrees C) oven for 25 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until golden brown on top. If necessary, cover with foil to keep from darkening. Immediately remove from cake pan and place on rack to cool.