Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenLow_fat - Bread - Orange Bubble Bread
Famous Authors (View All Authors)
Low_fat - Bread -  Orange Bubble Bread Post by :JTisch Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2760

Click below to download : Low_fat - Bread - Orange Bubble Bread (Format : PDF)

Low_fat - Bread - Orange Bubble Bread

1 cup 2% low-fat milk
1/4 cup butter
1/4 cup granulated sugar
1/4 cup water
1 teaspoon salt
4 cups bread flour
2 1/2 teaspoons bread-machine yeast
1 large egg, lightly beaten
1/2 cup granulated sugar
2 tablespoons grated orange rind
1/4 cup butter, melted
1/2 cup powdered sugar
1 tablespoon orange juice


Combine the first 5 ingredients in a 2-cup glass measure. Microwave at High for 3 minutes. Cool 5 minutes. Lightly spoon flour into dry measurung cups; level with a knife. Follow manufacturer's instructions for placingmilk mixture, flour, yeast and egg into bread machine pan and select the dough cycle; start.

Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead 30 seconds. Cover dough; let rest 10 minutes. Divide the dough into 24 equal portions; shaping each into a ball (cover remaining dough to keep from drying). Combine 1/2 cup granulated sugar and rind. Dip each ball into 1/4 cup melted butter, and roll in sugar mixture. Place balls in bottom of a 10-inch tube pan coated with cooking spray. Cover and let rise in a warm place (85 degrees), free fro drafts, 45 minutes or until doubled in size.

Preheat oven to 350 degrees F.

Bake at 350 degrees for 35 minutes. Cool in pan on a wire rack for 5 minutes; remove from pan. Cool bread 15 minutes on wire rack.

Combine 1/2 cup powdered sugar and orange juice. Drizzle mixture over loaf, and serve warm.

serving size: 1 roll 161 cal, 4/7 g fat, 3.6 g pro, 26.2 g carb, 20 mg chol, 145 mg sod.

Source: Cooking Light-Jan/Feb/01
If you like this book please share to your friends :
NEXT BOOKS

Low_fat - Bread -  Orange Zucchini Bread Low_fat - Bread - Orange Zucchini Bread

Low_fat - Bread -  Orange Zucchini Bread
2 eggs -- slightly beaten 1 3/4 cups sugar 1/2 cup oil 2 t. orange zest 3 1/4 cups all-purpose flour 1 1/2 t. baking powder 1/2 t. baking soda 1/2 t. salt 3/4 cup orange juice 2 cups finely shredded unpeeled zucchini 1 cup shredded coconut Preheat oven to 350. Grease two 8 x 4 x 2-inch loaf pans (9 inch loaf pans are a little too big). In a medium bowl, combine eggs, sugar, oil, and orange peel. Combine flour, baking powder, baking soda, and salt. Add flour mixture and orange juice alternately to egg mixture. Stir just until
PREVIOUS BOOKS

Low_fat - Bread -  Orange-cranberry Bubble Bread Low_fat - Bread - Orange-cranberry Bubble Bread

Low_fat - Bread -  Orange-cranberry Bubble Bread
1/2 cup dried cranberries 1/3 cup sugar 1 1/2 teaspoons grated orange rind 6 ounces 1/3-less-fat cream cheese, softened 2 (10 count) cans refrigerated buttermilk biscuit dough cooking spray 2 tablespoons butter, melted 1/4 cup packed brown sugar Preheat oven to 350 degrees. Combine first 4 ingredients. orking with 1 biscuit at a time (cover remaining biscuits to keep from drying), pat each biscuit into a 3-inch circle. Spoon about 1 teaspoon cream cheese into center of each circle; gather dough over filling to form a ball, pinching seam to seal. Place filled biscuits, seam sides up, in a 13 x
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT