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    ABM: 4 to 5 pt. Gingered Rhubarb Bread


    Source of Recipe


    The Bread Machine Cookbook by Melissa Clark May 1993 p98

    List of Ingredients




    1 1/2 LB LOAF--
    2 cups stewed rhubarb
    2 tablespoons butter
    2 tablespoons sugar
    1 1/2 eggs
    2/3 teaspoon salt
    1 1/2 teaspoons ginger
    1 1/2 cups whole wheat flour
    2 1/2 cups bread flour
    2 1/2 teaspoons yeast

    TO MAKE STEWED RHUBARB
    2 pounds rhubarb -- washed and cubed
    1 cup sugar -- 1-1 1/2 cps to taste
    1/2 cup water -- or orange juice

    Recipe



    Combine sugar, water or orange juice, and rhubarb in a sauce pan over low heat. Simmer until the rhubarb falls apart and the sauce is thick, somewhat like a puree. This is also excellent over ice cream. Combine ingredients in the pan. Bake according to manufacturer's instructions.

    Serving Size : 12

    AUTHOR'S NOTE:This bread rises magnificently and crowns the top of the bread pan with a golden toque. Although the heat from baking changes the dough's bright pink hue to a more subdued beige, its sprightly flavor more then makes up for the dull coulor

    JENN'S LOWER FAT NOTES: Use 3 egg whites or 1/3 cup egg beaters instead of eggs, use unsweetened applesaue instead of butter.

    NOTES : Per serving: 266.3 cal, 3.3g (11%) fat, 3.8g fibre, 149mg sodium, 53.4g carbs, 7g protien
    Per serving: 4.84 points
    Per serving (using lower fat notes): 246.9 cal, 0.9g (3.3%) fat, 3.8g fibre, 137mg sodium, 53.7g carbs, 7.3g protien
    Per serving (using lower fat notes): 4.25 points
    Shared by: Jenn

 

 

 

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