Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light November 1997

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Credit: Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in 1/4 cup warm water; let stand 5 minutes.

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  • Place 2 cups all-purpose flour and next 5 ingredients (all-purpose flour through salt) in a food processor; pulse 4 times. Add margarine; process 10 seconds. With processor on, slowly add yeast mixture and 2/3 cup water through food chute; process until combined. With processor on, add 2 tablespoons all-purpose flour through food chute, 1 tablespoon at a time, until dough leaves sides of bowl and forms a ball. Process 15 additional seconds.

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide into 3 equal portions. Working with one portion at a time (cover remaining dough to keep from drying), shape each portion into a 12-inch rope. Place 3 ropes lengthwise on a large baking sheet; pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Place in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk.

  • Preheat oven to 375°.

  • Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.

Nutrition Facts

115 calories; calories from fat 17%; fat 2.2g; saturated fat 0.4g; mono fat 0.8g; poly fat 0.7g; protein 2.7g; carbohydrates 21.3g; fiber 1g; cholesterol 0mg; iron 1.2mg; sodium 120mg; calcium 7mg.
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