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Basic Sweet Dough
3
⁄4 cup low-fat milk
1
⁄2 cup sugar
1
1
⁄4 teaspoons salt
1
⁄2 cup butter or
margarine
2 packages active dry
yeast
1
⁄3 cup warm water
(105°F to 115°F)
3 eggs, room
temperature
5
1
⁄2-6
1
⁄2 cups all-purpose
flour
Place milk, sugar, salt, and butter in small
saucepan. Heat over low heat until butter melts
and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer
bowl. Add lukewarm milk mixture, eggs, and
5 cups flour. Attach bowl and dough hook to
mixer. Turn to Speed 2 and mix about 2 minutes.
Continuing on Speed 2, add remaining flour,
1
⁄2 cup at a time, and mix about 2 minutes, or
until dough clings to hook and cleans sides of
bowl. Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease
top. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.
Punch dough down and shape as desired for
rolls or coffee cakes.
Blueberry Oat Bread
2 cups all-purpose
flour
1 cup rolled oats
1 cup sugar
1
1
⁄2 teaspoons baking
powder
1
⁄2 teaspoon baking
soda
1
⁄4 teaspoon salt
1
⁄4 teaspoon allspice
3
⁄4 cup low-fat milk
1
⁄2 cup butter or
margarine, melted
1 tablespoon grated
orange peel
2 eggs
1
1
⁄4 cups fresh or
frozen blueberries
(not thawed)
Combine dry ingredients in mixer bowl. Add
milk, butter, orange peel, and eggs. Attach bowl
and flat beater to mixer. Turn to Stir Speed and
mix about 30 seconds. With spoon, gently stir in
blueberries.
Spoon batter into 9 x 5 x 3" baking pan that has
been greased on the bottom only. Bake at 350°F
for 55 to 65 minutes, or until toothpick inserted
in center comes out clean. Cool in pan
10 minutes. Remove from pan and cool
completely on wire rack.
Yield: 16 servings (16 slices per loaf).
Per serving: About 196 cal, 3 g protein, 31 g
carb, 7 g fat, 27 mg chol, 177 mg sodium.