Potato bread light
Vegetable recipe uses cream instead of butter to help control cholesterol
Ingredients
1 tablet of yeast (15g)
¼ cup. (Tea) warm water
3 medium potatoes cooked and pressed juicer in
2 ½ tablespoons (soup) of vegetable cream ligth
50 g of refined sugar
1 teaspoon (tsp) salt
1 cup. (Tea) warm milk
1 egg, slightly beaten
½ cup 4-4. (Tea) of wheat flour about
1 spoon (soup) of vegetable cream to grease ligth
Wheat Flour for dusting the pan
1 teaspoon (tsp) canola oil to grease the container that the dough will double in volume
of wheat flour to sprinkle the surface
Potato bread light
Preparation
Dissolve yeast in warm water and set aside. In a container mix the potatoes, vegetable cream, sugar, salt and hot milk. Let warm, add yeast and egg. Add 2 cups. (Tea) of wheat flour and beat with a wooden spoon. Add the remaining flour gradually until dough is smooth. Take the dough on a surface dusted with flour and knead well until dough is macia.Unte a container with oil, place the dough, cover and let rise until doubled in volume. Make balls the size of a lemon and arrange them in a pan with 2 inches apart. Cover and let it rise again until doubled in volume. Bake in preheated oven (200 ° C) until golden brown rolls. Remove from oven and brush the vegetable cream.
Yield: 25 rolls Calories: 95 per unit Source: Brazilian Society of Cardiology
