Pineapple cottage cheese bread

1 Servings

Ingredients

Quantity Ingredient
1 can (8 1/4 ounces) crushed pineapple
1 Container (8 oz.) small curd nonfat cottage cheese
1 pack Active dry yeast
2 Egg whites (or egg substitute)
3 tablespoons Sugar
1½ teaspoon Salt
1 teaspoon Grated lemon peel
3½ cup Sifted flour (or substitute 1/2 c flour with whole wheat flour)
¼ cup Applesauce
½ cup Nonfat yogurt

Directions

Drain pineapple well, reserving syrup for other uses. Turn cottage cheese out onto doubled thickness of paper toweling to absorb excess liquid. Heat drained pineapple in a small saucepan to lukewarm (110 to 115 degrees).

Stir in yeast and let soften 5 minutes.

Combine cottage cheese, egg whites, sugar, salt, and lemon peel. Stir in pineapple-yeast mixture. Blend in half the flour, mixing well. Stir in yogurt, then work in remaining flour, using hands, to make a stiff dough.

Turn out onto lightly floured board, and knead smooth, 3 to 4 minutes.

Spray a medium size bowl with Pam. Place the dough in the bowl and turn once to bring the bottom side up, and cover. Let rise in warm place until light and doubled in volume, about 1½ hours.

Punch down and shape into a ball. Spray a 1 ½-quart round souffle dish, glass casserole, or tube pan lightly with Pam. Let rise again until doubled, 40-45 minutes. Bake below oven center at 325 degrees, about 1 hour 10 minutes. Remove from oven and let stand in pan 5 minutes, then turn out onto wire rack to cool. Posted to fatfree digest V97 #060 by mkubota@... (MIKE T KUBOTA) on Apr 17, 1997

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