Blueberry Peach Bread
Makes 1 loaf (12 slices).
2-3/4 to 3-1/4 cups bread flour
4 teaspoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup nonfat peach yogurt
2 egg whites
1/3 cup dried blueberries or dried cranberries
1/3 cup cut-up dried peaches
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and yogurt until very warm (120 to 130oF); stir into flour mixture. Stir in egg whites, dried blueberries, dried peaches and enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Roll dough to 11 x 7-inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375 F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice
calories 159; total fat 1g; saturated fat 0g;
cholesterol 0mg; sodium 211mg; total carbohydrate 33g; dietary fiber 1g; protein 5g