• 2 3/4 cups bread flour (2 3/4 to 3 1/4 cups) • 4 teaspoons sugar • 1 package Fleischmann's® Rapid Rise Yeast • 1 teaspoon salt • 1/2 cup water • 1/2 cup nonfat peach yogurt • 2 egg whites • 1/3 cup dried blueberries or dried cranberries • 1/3 cup cut-up dried peaches
Preheat oven to 375ºF.
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and yogurt until very warm (120 to 130ºF); stir into dry ingredients. Stir in egg whites, dried blueberries, dried peaches and enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Roll dough to 11 Å~ 7-inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place, seam side down, in greased 8 Å~ 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375ºF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
