Nonfat Sour Cream Cake Bread

SUBMITTED BY: Julia Oh

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

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Original recipe yield 1 -9 inch bundt pan

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Servings
USMETRIC

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

Reviewed on jun. 11, 2003 by Nicole

AWESOME! The name is misleading because this doesn't taste like cake at all. taste's like a... MORE

Reviewed on jan. 15, 2006 by VOXMORGAN

This is good bread, but could use some clarification as to its true identity. Next time I will... MORE

Reviewed on mar. 3, 2005 by Lady Rocker

This Isn't Anything Like A Cake, But It Is A Delicious Bread. My Family Enjoyed It Very... MORE

Reviewed on jan. 7, 2005 by cakesbykara

This cake was somewhat dry. I wouldn't eat it by itself. I also couldn't tell if it was a... MORE