Blueberry Peach Bread
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 375şF.
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
Heat water and yogurt until very warm (120 to 130şF); 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 375şF for 30 to 35 minutes or until done. Remove from pan; cool on
wire rack.
Yield:
“1 loaf”
Per serving: 139 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 28g Carbohydrate; trace Cholesterol; 196mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Recipe can be made with 1 whole egg in place of 2 egg whites.
Used chopped dried pineapple and chopped dried papaya in place of
blueberries.
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