Pepper and Fennel Batter Bread - Italian - 4 pts, Carbs 30 g; Fiber 2 g

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Pepper and Fennel Batter Bread - Italian - 4 pts, Carbs 30 g; Fiber 2 g

 

Recipe By :Better Homes and Gardens Low-Fat & Luscious Italian

Serving Size : 8 Preparation Time :0:00

Categories : LessFat (Less than 20%) LowCal (Less than 300 cals)

Lower Carbs Spicy

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all purpose flour

1 package active dry yeast

1/2 cup cream-style cottage cheese

1/2 cup water

1 tablespoon sugar

1 1/4 teaspoons coarsely ground black pepper -- 1 to 1 1/2 teaspoons, to

taste

1 1/2 teaspoons fennel seed -- 1 to 2 t. fennel crushed

1 tablespoon margarine -- or butter

1 teaspoon dried minced onion

1/2 teaspoon salt

1 egg

1/2 cup toasted wheat germ

 

Combine 1 cup of the flour and the yeast. Heat and stir cottage cheese, water,

sugar, black pepper, fennel seed, margarine or butter, onion, and salt until

warm (120 - 130F) and margarine almost melts. Add to flour mixture along with

egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl

constantly. Beat on high speed for 3 mins.

 

Using a wooden spoon, stir in wheat germ and remaining flour (batter will be

stiff). spoon batter into a well-greased 1-quart casserole or a 9x1 1/2-inch

round baking pan. Cover and let rise in a warm place until nearly double (50 to

60 minutes).

 

Bake in a 375F oven for 25 to 30 minutes or until bread sounds hollow when

lightly tapped. (If necessary, cover with foil during the last 10 minutes of

baking to prevent overbrowning.) Remove from casserole or pan. Cool on wire

rack.

 

 

Makes 1 loaf (8 servings)

Prep time: 15 minutes

Rising time: 50 minutes

Baking time: 25 minutes

 

 

Per Serving: Calories 187; Total Fat 4 g (sat fat 4 g); Fiber 2 g; Cholesterol

29 mg; Sodium 208 mg; Carbs 30 g; Protein 8g.

Exchanges; 2 starch; 1 fat

 

Description:

" 4 pts "

Cuisine:

" Italian "

S(Formatted by Chupa Babi):

" 02.10.08 "

Copyright:

" 1997 "

Yield:

" 1 loaf "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 188 Calories; 4g Fat (18.2% calories from

fat); 8g Protein; 30g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 214mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : This batter bread needs only one riisng time and saves on elbow grease

because there's no kneading required. For maximum pepper flavor, use fresh

ground peppercorns.

 

Nutr. Assoc. : 0 0 0 0 0 20070 0 0 0 0 0 0

 

 

 

 

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