| Zabaglione Bread
1 LB. LOAF (SMALL ~~
1 1/4 teaspoons of Active dry yeast
2 cups of bread flour
3 large Egg whites
1/4 cup of sugar
1/2 teaspoon of salt
1/3 cup of Marsala wine
1/4 cup of Water |
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1 1/2 LB. LOAF (LARGE ~~
1 3/4 teaspoons of Active dry yeast
3 cups of bread flour
4 large Egg whites
1/3 cup of sugar
3/4 teaspoon of salt
1/2 cup of Marsala wine
1/3 cup of water
Notes: Zabaglione is usually a custard or a custard sauce fragrant with marsala wine. This fat-free recipe reproduces the sweetness, flavor, and lightness of the dessert in a bread with a thick, sugary crust and a soft, moist center. Serve sliced plain or toasted with fruit or coffee. Add all ingredients in the order suggested by your bread machine manual and process on the bread cycle according to manufacturers directions. Source: The Best Bread Machine Cookbook Ever - Ethnic Breads From the recipes files of suzy@bestweb.net Posted to MM-Recipes Digest V5 #012 by Suzy <suzy@bestweb.net> on Jan 11, 1998
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