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Basic White Bread CONTINUED
VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, as directed on page 48. Mix together
1
⁄2 cup (125 mL) sugar and 2 teaspoons (10 mL)
cinnamon in small bowl. Spread each rectangle with
1 tablespoon (15 mL) softened butter or margarine.
Sprinkle with half of sugar mixture. Finish rolling
and shaping loaves. Place in well-greased
8
1
⁄2x4
1
⁄2x2
1
⁄2-inch (21x12x6-cm) baking pans. Cover.
Let rise in warm place, free from draft, about 1
hour, or until doubled in bulk. If desired, brush tops
with beaten egg white. Bake at 375°F (190°C) for
40 to 45 minutes, or until golden brown. Remove
from pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 111 cal, 3 g pro, 21 g carb,
2 g fat, 0 mg chol, 152 mg sod.
Sixty-Minute Rolls
Increase yeast to 3 packages and sugar to
1
⁄4 cup
(50 mL). Mix and knead dough as directed for Basic
White Bread on page 49. Place in greased bowl,
turning to grease top. Cover. Let rise in warm place,
free from draft, about 15 minutes. Turn dough
onto lightly floured surface. Shape as desired (see
following suggestions). Cover. Let rise in slightly
warm oven (90°F [32°C]) about 15 minutes. Bake at
425°F (215°C) for 12 minutes, or until golden brown.
Remove from pans immediately and cool on wire
racks.
Curlicues: Divide dough in half and roll each half
to 12x9-inch (30x22-cm) rectangle. Cut 12 equal
strips about 1 inch (2.5 cm) wide. Roll each strip
tightly to form a coil, tucking ends underneath.
Place on greased baking sheets about 2 inches
(5 cm) apart.
Cloverleafs: Divide dough into 24 equal pieces.
Form each piece into a ball and place in greased
muffin pan. With scissors, cut each ball in half, then
quarters.
Yield: 24 servings (1 roll per serving).
Per serving: About 130 cal, 4 g pro, 25 g carb,
2 g fat, 0 mg chol, 198 mg sod.