Apple Cinnamon Bread
Low Sodium Recipe
This low-fat Apple Cinnamon Bread has a cinnamon-apple spiral teaming with real apple chunks. It's great for breakfast or a mid-morning treat.
2-1/2 to 3 cups all purpose flour
1 package active dry yeast
2/3 cup fat free milk
2 tablespoons granulated sugar
1 tablespoon cooking oil
1/8 teaspoon salt
1/4 cup refrigerated egg substitute
Nonstick spray coating
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup medium chopped cooking apple
1/3 cup sifted powdered sugar (optional)
1 to 1-1/2 teaspoons apple juice or fat-free milk
In a large mixing bowl combine 1 cup of the flour and the yeast. In a small saucepan heat and stir the milk, granulated sugar, oil, and salt just until warm (120 degrees to 130-degrees). Add to flour mixture along with egg substitute. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (six to eight minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double in size (about one hour).
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for ten minutes. Spray an 8x4x2-inch loaf pan with nonstick coating. Set aside. In a small mixing bowl stir together brown sugar and cinnamon. Set aside. Roll dough into a 12x8-inch rectangle. Brush lightly with water. Sprinkle with the cinnamon mixture. Top with apple. Starting from a short side, roll into a spiral. Seal edge and ends. Place, seam down, in prepared pan. Cover and let rise until nearly double in size (about 30 minutes). Bake in a 375-degree oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil during the last 10 to 15 minutes of baking to prevent overbrowning.) Remove from pan; cool on a wire rack.
If desired, stir together powdered sugar and enough apple juice or milk to make of drizzling consistency. Drizzle over top of loaf. Recipe makes one loaf (16 low salt/sodium servings).
Prepare and bake bread as directed. Do not drizzle with icing. Wrap loaves in heavy foil; freeze for up to one month. To serve, thaw loaves at room temperature. If desired, prepare icing and drizzle over loaves.
Calories: 104; Total Fat: 1g; Saturated fat: 0g; Cholesterol: 0mg; Protein: 3g; Carbohydrates: 21g; Fiber: 1g; Sodium: 32mg