Buttermilk Bread - serve warm with butter

8 servings

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold margarine or butter, cut into pieces
3/4 cup low-fat buttermilk
1 tablespoon dried parsley


Per Serving:
Calories: 146 %; calories from fat: 40; Protein (g): 1.4; Carbohydrate (g): 19.5; Fat (g): 6.1; Saturated fat (g): 1.3; Cholesterol (mg): 0.9; Sodium (mg): 378.7

Exchanges:
Milk: 0.0; Vegetable: 0.0; Fruit: 0.0; Bread: 1.0; Meat: 0.0; Fat: 1.5


1. Combine flour, baking powder, baking soda, and salt in bowl; cut in margarine until mixture resembles small crumbs. Stir in buttermilk and parsley.

2. Knead dough on floured surface 1 to 2 minutes; pat dough into greased 7-inch springform pan and place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center comes out clean, 2 to 21/2 hours. Cool in pan on wire rack 10 minutes. Remove side of pan; break
off pieces to serve.