Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 147
Fat-Free Sweet Yeast Bread Dough (see separate recipe)
2 teaspoons pure almond extract
1 tablespoon anise seed
(crushed or ground -- if possible)
1 cup candied fruitcake mix
OR chopped mixed dried fruits
1/2 cup raisin
Powdered Sugar Glaze
OR White Glaze
and colored candy sprinkles
(see separate recipes)
Makes 3 loaves
I always make this Italian sweet bread at Christmas-it makes great toast!
To the Fat-Free Sweet Yeast Bread Dough, add 2 teaspoons pure almond extract,
1 tablespoon anise seed (crushed or ground, if possible), 1 cup candied
fruitcake mix or chopped, mixed dried fruits, and 1/2 cup raisins. Form the
risen dough into 3 round loaves. Cut a cross 1/2" deep across the top of
each loaf, using a razor blade or sharp knife. Rise until doubled. Brush the
tops of the loaves with soymilk before baking as directed in the Yeast Bread
recipe. You can serve Panettone plain or iced with Powdered Sugar Glaze or White
Glaze and sprinkled with colored candy sprinkles.
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Fat-Free Sweet Yeast Bread Dough
2 cups warm water
1 package regular baking yeast -- or 1 tablespoon
1 cup leftover mashed potatoes (1/2 lb. russet potatoes -- cooked and mashed)
OR 1 c. instant mashed potato flakes mixed with 3/4 c. boiling water
1/2 cup wheat germ
1/4 cup soymilk powder
1/4 cup honey -- or substitute
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons salt
1/4 teaspoon turmeric
5 cups unbleached all-purpose flour
Makes 2 loaves or 32 small rolls
This is a great, basic dough for breads that usually call for eggs and butter
- it's light and moist and just slightly sweet. I'll give you a few variations
to make special holiday breads, but please experiment by adapting your own
favorite sweet breads to this dough.
To make hamburgers buns, soft savory breads, or rolls, omit the sugar and
honey, or use only 2 tablespoons honey. Use only 1/2 a packet or 1 1/2 tsp. of
yeast. Omit the wheat germ and add 1 cup whole wheat flour. Turmeric is
optional. You can add herbs to this or use it for filled breads like calzone.
In a large mixing bowl or the bowl of a heavy-duty mixer, combine the water
and yeast. When the yeast has dissolved, add the mashed potatoes, wheat germ,
soymilk powder, honey, sugar, lemon juice, salt, and turmeric. Mix in the
unbleached flour. Knead well for 5-10 minutes (using as little flour as possible
if kneading by hand - the dough should be soft and a bit sticky).
Place the dough in an oiled bowl which will allow for doubling of the dough.
Turn it over to oil the top, and cover with plastic wrap, or place inside of a
large plastic bag (to prevent the dough from drying out). Rise overnight or for
8-12 hours in the refrigerator (this dough handles best
when cold). Several hours before serving, shape the dough into two loaves, 16
large rolls, or 32 small rolls, according to the recipe variation you are using.
Cover and let rise in a warm place until doubled. Bake at 350F for 20-45
minutes, depending upon the size and shape of the loaves or rolls. (Solid round
or pan loaves may take as long as 45 minutes; long, braided, or ring loaves
about 30 minutes; small rolls 20 minutes.) Cool on racks and decorate as
directed in the variation recipe.
Per small roll: Calories: 91, Protein: 3 gm, Fat: 0 gm, Carbohydrates: 18 gm.
Challah (Jewish Sabbath Bread): Divide the risen Sweet Yeast Bread Dough
equally in half. Shape into two braided loaves. Just before baking, brush with
Starch Glaze (see separate recipe) and sprinkle with sesame or poppy seeds. Bake
as for loaves in the basic recipe. Makes 2 loaves
Spiral Challah with Raisins: Add 1 cup golden or sultana raisins to the Sweet
Yeast Bread Dough. Divide the risen dough in half, and roll each half on a
floured surface to make about a 30-long "rope." On a nonstick or
lightly oiled baking sheet; form each rope into a spiral, tucking the end of the
rope underneath. Bake as directed, brushing the loaves with soymilk before
placing in the oven.
Il Polio (Italian-Jewish Yom Kippur Bread): Add to the Sweet Yeast Bread
Dough: 2 T. whole anise seeds, 2 tsp. vanilla, and 1 tsp. of grated lemon zest
or lemon extract. Shape the risen dough into 2 oval loaves about 12" long,
and place on nonstick or lightly oiled baking sheets. Brush the tops with
soymilk before baking. Bake as directed. Makes 2 loaves.