Nonfat Sour Cream Cake Bread

4.4
(9)

A delicious cake like bread that has the added benefit of being very low in fat.

3
3
3
Servings:
12
Yield:
1 to 9 - inch bundt pan

Ingredients

  • ¾ cup fat free sour cream

  • ½ teaspoon salt

  • 3 tablespoons light brown sugar

  • 2 egg whites

  • ½ cup skim milk

  • 1 tablespoon vanilla extract

  • 3 ¼ cups unbleached all-purpose flour

  • 2 ¼ teaspoons active dry yeast

Directions

  1. Combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. Mix until smooth.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

164 Calories
0g Fat
33g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 164
% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Cholesterol 3mg 1%
Sodium 126mg 5%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 6g
Calcium 54mg 4%
Iron 2mg 9%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.