2 c All-purpose flour 3 T Chilled stick margarine,
2 c Whole-wheat flour . cut into small pieces
2 T Sugar 1 1/3 c Low-fat buttermilk
1 ts Salt 2 Egg whites
1 ts Baking soda 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.
CALORIES 184 (17% from fat); PROTEIN 6.3g; FAT 3.5g (sat 0.7g, mono
1.3g, poly 1.1g); CARB 32.7g; FIBER 3g; CHOL 1mg; IRON 1.7mg; SODIUM
337mg; CALC 46mg
From “Cooking Light” magazine, March 1995.
Yields
12 servings