Title: Herb Sourdough Bread
Categories: Breads, Sourdough
Yield: 16 Servings

1/4 c Fructose
1/8 ts Salt
2 c Sifted all-purpose flour
2 tb Baking powder
1 tb Various fresh herbs
3/4 c Part-skim ricotta cheese
2 tb Part-skim ricotta cheese
1 1/2 tb Skim milk
3 tb Commercial light sour cream
1 Egg white
2 tb Canola oil
1/2 tb Vanilla

Preheat oven to 325'F. Combine fructose, salt, flour, baking powder
and herbs in medium mixing bowl. In separate bowl, mix remaining
ingredients. Create a well in the dry ingredients and pour the wet
ingredients in center of well. Mix until well blended. The dough will
be similar to biscuit dough.

On a lightly floured surface, form dough into a 14x2" loaf. Transfer
loaf to baking sheet sprayed with no-stick vegetable coating. Bake in
preheated oven for 20-25 minutes or until golden brown. Cool at least
5 minutes before cutting.

Makes 16 1-slice servings, each containing approximately 100
calories, 15 grams carbohydrate, 3 grams fat, 3 milligrams
cholesterol, 3 grams protein and 277 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip