2 cup all-purpose flour
2 cup whole-wheat flour
2 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
3 tablespoon chilled stick margarine,
1 . cut into small pieces
1 1/3 cup low-fat buttermilk
2 egg whites
1 vegetable cooking spray
"The secret to this tender bread is in your hands: don't overwork the dough--just lightly knead it."
The caption under the accompanying photo says "Irish Wheaten Bread splits around the middle as it bakes, sort of like a large biscuit."
Combine first 5 ingredients in food processor and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds.
Combine buttermilk and egg whites; stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface and lightly knead about 10 times.
Pat the dough into an 8-inch round cake pan coated with cooking spray, and cut a 1/4-inch-deep X in top of the dough. Bake at 375 deg. F for 45 minutes or until lightly browned. Remove bread from pan and let cool completely on a wire rack. Cut bread into wedges.
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