Nonfat Sour Cream Cake Bread

Members of eDiets Recipe Club are invited to submit their favorites. This recipe received a five stars…out of a possible five! Julia O. submitted this "bread" that's more like a cake, and uses egg whites, nonfat milk and fat-free sour cream to lower the fat and calories, but is still satisfyingly flavorful.

Makes 12 servings.

Ingredients:

3/4 cup fat-free sour cream
1/2 tsp. salt
3 Tbsp. light brown sugar
2 egg whites
1/2 cup nonfat milk
1 Tbsp. vanilla extract
3 1/4 cups unbleached all-purpose flour
2 1/4 tsp. active dry yeast

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 oven for 25 minutes. Reduce the oven temperature to 350 degrees 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.

Nutrition per serving: 166 calories, 0.4g fat (0g sat.), 3mg cholesterol, 127mg sodium and 1.1g fiber.