Nonfat Sour Cream Cake Bread

Ingredients

• Servings: 1
• 3/4 cup fat free sour cream
• 1/2 teaspoon salt
• 3 tablespoons light brown sugar
• 2 egg whites
• 1/2 cup skim milk
• 1 tablespoon vanilla extract
• 3 1/4 cups unbleached all-purpose flour
• 2 1/4 teaspoons active dry yeast

Recipe

• combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. mix until smooth.
• pile the flour in a large flat pan and make a well in the center. pour the sour cream mixture into the center and draw in the flour until a soft dough is formed. gradually work in a little flour until the dough is pliant and soft but not sticky. knead until smooth but add a minimum of flour to keep the dough from sticking.
• place in a pan and leave to rise until doubled in bulk. beat down, knead briefly, then place in a lightly sprayed 9 inch bundt cake pan. leave to rise until doubled in bulk.
• bake bread in a preheated 425 degrees f (220 degrees c) oven for 25 minutes. reduce the oven temperature to 350 degrees f (175 degrees c) and bake until golden brown on top. if necessary, cover with foil to keep from darkening. immediately remove from cake pan and place on rack to cool.