Nonfat Sour Cream Cake Bread recipe

1 servings

3/4 cup fat free sour cream

1/2 teaspoon salt

3 tablespoons light brown sugar

2 egg whites

1/2 cup skim milk

1 tablespoon vanilla extract

3 1/4 cups unbleached all-purpose flour

2 1/4 teaspoons 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 F (220 degrees C) oven for 25 minutes.

Reduce the oven temperature to 350 degrees F (175 degrees C) 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.