Gingered rhubarb bread

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Here is a bread recipe

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

GINGERED RHUBARB BREAD

 

Recipe By : The Bread Machine Cookbook by Melissa Clark May 1993 p98

Serving Size : 12 Preparation Time :0:00

Categories : Bread Machine Fruit Breads

4 Point 5 Point

Bread Done By Dotties Calculator

Low-Fat The Bread Machine Cookbook

 

Amount Measure Ingredient -- Preparation Method

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

-- 1 1/2 LB LOAF--

2 cups stewed rhubarb

2 tablespoons butter

2 tablespoons sugar

1 1/2 eggs

2/3 teaspoon salt

1 1/2 teaspoons ginger

1 1/2 cups whole wheat flour

2 1/2 cups bread flour

2 1/2 teaspoons yeast

--TO MAKE STEWED RHUBARB--

2 pounds rhubarb -- washed and cubed

1 cup sugar -- 1-1 1/2 cps to taste

1/2 cup water -- or orange juice

 

Combine sugar, water or orange juice, and rhubarb in a sauce pan over low heat.

Simmer until the rhubarb falls apart and the sauce is thick, somewhat like a

puree. This is also excellent over ice cream. Combine ingredients in the pan.

Bake according to manufacturer's instructions.

 

AUTHOR'S NOTE:This bread rises magnificently and crowns the top of the bread pan

with a golden toque. Although the heat from baking changes the dough's bright

pink hue to a more subdued beige, its sprightly flavor more then makes up for

the dull coulor

 

JENN'S LOWER FAT NOTES: Use 3 egg whites or 1/3 cup egg beaters instead of eggs,

use unsweetened applesaue instead of butter.

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving: 266.3 cal, 3.3g (11%) fat, 3.8g fibre, 149mg sodium, 53.4g

carbs, 7g protien

 

Per serving: 4.84 points

 

Per serving (using lower fat notes): 246.9 cal, 0.9g (3.3%) fat, 3.8g fibre,

137mg sodium, 53.7g carbs, 7.3g protien

 

Per serving (using lower fat notes): 4.25 points