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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
⁄2cups 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 9x5x3-inch 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 pro, 31 g carb,
7 g fat, 27 mg chol, 177 mg sod.