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Herbed Batter Bread

Source of Recipe

AHA Around the World Cookbook

Herbed Batter Bread
Serves: 32

This easy bread tastes wonderful toasted. If there's any left, it makes terrific bread crumbs once stale.

1 package (1 tablespoon) active dry yeast
1/2 cup warm water (1050 F)
1 cup skim milk
2 tablespoons acceptable margarine
Egg substitute equivalent to 2 eggs, or 2 eggs, lightly beaten
3 tablespoons honey
2 tablespoons nonfat plain yogurt
1 tablespoon Italian seasoning
1/2 teaspoon salt
4 cups all-purpose flour
Vegetable oil spray

Combine yeast and warm water in a large mixing bowl. Set aside.

In a small saucepan over low heat, heat milk and margarine just long enough to melt margarine.

Add egg substitute, honey, yogurt, Italian seasoning, and salt to yeast mixture and blend thoroughly. Stir in the flour. When combined, beat at least 100 strokes by hand or for 1 minute with an electric mixer. Please note that this is a batter, not a solid dough.

Cover with plastic wrap and let stand in a warm place until batter is almost tripled in bulk, about 1 hour. Spray four 5-1/2-inch loaf pans with vegetable oil spray. Set aside. Stir the batter down and divide evenly among the loaf pans. Cover and let rise until almost to top of pans, about 20 to 25 minutes.

Meanwhile, preheat oven to 350� F. Bake for 35 minutes, or until a cake tester inserted near the center of the loaf comes out clean. Let cool for about 15 minutes before removing from pan.

Cut into 8 slices per loaf and serve hot, warm, or cool.

One 1-slice serving equals: Calories 75�Protein 2gm�Carbohydrate 14 gm� Cholesterol 0 mg� Sodium 56 mg�Total Fat 1gm