A pull-apart bread recipe like this one typically dips each piece of dough into a bowl of melted butter. But we simply brushed the dough with a little reduced-calorie margarine instead.
2 packages dry yeast (about 4 1/2 teaspoons)
2 cups warm water (105° to 115°)
5 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons salt
1/4 cup reduced-calorie stick margarine, melted
How to Make It
Combine yeast and 1 cup warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add remaining 1 cup warm water, flour, sugar, and salt, stirring until blended. Cover and chill at least 8 hours.
Punch dough down; divide in half. Turn 1 portion out onto a heavily floured surface, and knead 3 or 4 times. Roll to 1/4-inch thickness; cut into 4 x 1 1/2-inch strips. Brush strips with half of melted margarine, and layer, overlapping, in a 12-cup Bundt or 10-inch tube pan coated with cooking spray. Repeat procedure with remaining dough and melted margarine in another coated Bundt or tube pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 350°.
Bake bread at 350° for 30 to 35 minutes or until golden.
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