Italian angel food

1 Loaf

Ingredients

Quantity Ingredient
½ cup Warm water
2 larges Egg whites
4 tablespoons Fruity olive oil
3 tablespoons Sugar
½ teaspoon Salt
2 cups Bread flour
1 teaspoon To 1 1/2 ts.active dry yeast
¾ cup Warm water
3 larges Egg whites
6 tablespoons Fruity olive oil
4 tablespoons Sugar
¾ teaspoon Salt
3 cups Bread flour
1½ teaspoon To 2 tb. active dry yeast

Directions

1 LB. LOAF

1½ LB. LOAF

SOURCE: Bread in Half the Time by Linda West Eckhardt and Diana Collingwood Butts, copyright 1991, ISBN #0-517-58154-X. MM format by Ursula R. Taylor.

Note just above recipe says this is light as angel food cake but doesn't have all the sugar and is a good ending to any Italian dinner. Slice it thin and use as a basis for strawberry shortcake if you want or serve it plain alongside some fruit and cheeses.

1. Process according to manufacturer's instructions for basic bread.

2. Turn out immediately onto a rack to cool. Wrap in foil to store.

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