My wife and I are both Weight Watchers and favor recipes with lots of
fiber and low fat. Roxanne's Grapenut Bread fits beautifully. I have
made it twice already and it is only Tuesday! Both times the flavor
turned out to be superb.
I used Splenda instead of sugar and I used Egg Beaters instead of an
egg. The first time the bread was somewhat dry when I put it into the
pans and finished with what I would call a rustic top. The second try
I added an additional quarter cup of milk and the top was smoother.
To me, the flavor calls out for some chopoped dates to be added. Next
time, perhaps, though I don't want to do anything to spoil it. Thanks
Roxanne. If you have any others please post them.
Jerry Ulett