Recipe - Pineapple Cottage Cheese Bread

1 cn (8 One fourth ounces) crushed
pineapple
1 Container (8 oz.) small curd
nonfat cottage cheese
1 pack Active dry yeast
2 Egg whites (or egg
substitute)
3 tablespoon Sugar
1 One half teaspoon Salt
1 teaspoon Grated lemon peel
3 One half cup Sifted flour (or substitute
One half cup flour with whole
wheat flour)
One fourth cup Applesauce
One half cup Nonfat yogurt

Drain pineapple well, reserving syrup for other uses. Turn cottage cheese
out onto doubled thickness of paper toweling to absorb excess liquid. Heat
drained pineapple in a small saucepan to lukewarm (110 to 115 degrees).
Stir in yeast and let soften 5 minutes.

Combine cottage cheese, egg whites, sugar, salt, and lemon peel. Stir in
pineappleyeast mixture. Blend in half the flour, mixing well. Stir in
yogurt, then work in remaining flour, using hands, to make a stiff dough.

Turn out onto lightly floured board, and knead smooth, 3 to 4 minutes.
Spray a medium size bowl with Pam. Place the dough in the bowl and turn
once to bring the bottom side up, and cover. Let rise in warm place until
light and doubled in volume, about 1 One half hours.

Punch down and shape into a ball. Spray a 1 1/2quart round souffle dish,
glass casserole, or tube pan lightly with Pam. Let rise again until
doubled, 4045 minutes. Bake below oven center at 325 degrees, about 1 hour
10 minutes. Remove from oven and let stand in pan 5 minutes, then turn out
onto wire rack to cool. Posted to fatfree digest V97 #060 by
mkubota@juno.com (MIKE T KUBOTA) on Apr 17, 1997