My Spring article for Women’s Lifestyle just hit the racks and you will find some great ideas for salads. Well, I just found an old recipe that I have made over so that it is lower in fat and will work great for an accompaniment for a couple of the salads or you can make it to have with your Easter breakfast/brunch.
Originally this recipe was to be made from “scratch”, I have put it in my bread machine and it works great (my daughter is waiting for me to come up with a Gluten Free version).
Let me know what you think and I hope that you like this as much as I do! Enjoy 🙂
4 tbl of Blue Bonnet Lite
1 cup of fat free half & half
4 cups of flour
2 tsp. of yeast
1/3 cup of sugar
1/2 cup of egg beaters
1 tsp. of vanilla
1/2 tsp. of orange flavoring
1/2 tsp. of lemon flavoring
1 cup mixed dried fruit chopped
Melt oleo with half & half. Cool to room temp. put in the base of bread machine. Add eggs. flavorings, flour, sugar. Yeast should go on top. Set machine to dough setting. Half way through the “mix” add the dried fruit or if you have a setting for adding ingredients, add at that time. When dough is finished rising, take out of machine. Break into six pieces to put in small loaf pans or you can divide into 2 balls and put in 8 ” loaf pans. Cover and put in warm place to rise for about 1 – 1 1/2 hours. Bake 350 for about 25-30 min.
NOTE If you do not have a bread machine you can still make this bread. After you melt the oleo and milk, add the rest of the ingredients. Knead until a soft dough is formed. Add fruit and knead until incorporated. Let rise until double. Follow the rest of the directions in the above recipe.
You can make a glaze out of powdered sugar and a bit of milk if you choose to or just cut and enjoy with a salad or toast for breakfast or just eat it warm like I do 🙂