Filter
Top Products
50
Basic White Bread CONTINUED
VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, see “Shaping a Loaf” section. Mix
together
1
⁄2 cup sugar and 2 teaspoons cinnamon
in small bowl. Spread each rectangle with
1 tablespoon softened butter or margarine.
Sprinkle with half of sugar mixture. Finish rolling
and shaping loaves. Place in well-greased 8
1
⁄2 x 4
1
⁄2
x 2
1
⁄2" 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 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 protein, 21 g
carb, 2 g fat, 0 mg chol, 152 mg sodium.
Sixty-Minute Rolls
Increase yeast to 3 packages and sugar to
1
⁄4 cup.
Mix and knead dough as directed for “Basic
White Bread” recipe. 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 the following suggestions). Cover.
Let rise in slightly warm oven (90°F) about
15 minutes. Bake at 425°F 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 12 x 9" rectangle. Cut 12 equal strips about 1"
wide. Roll each strip tightly to form a coil,
tucking ends underneath. Place on greased
baking sheets about 2" 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 protein, 25 g
carb, 2 g fat, 0 mg chol, 198 mg sodium.