Pain blanc de base SUITE

VARIATIONS

Pain à la cannelle

Préparez la pâte, divisez-la et aplatissez chaque moitié au rouleau en un rectangle, selon les instructions de la page 132. Mélangez 125 ml (12 tasse) de sucre et 10 ml (2 c. à thé) de cannelle dans un petit bol. Étalez 15 ml (1 c. à soupe) de margarine ou beurre ramolli sur chaque rectangle. Saupoudrez de la moitié du mélange de sucre. Terminez d’étaler au rouleau et de former les pains. Mettez dans des moules bien graissés de

21 x 12 x 6-cm (812 x 412 x 212-pouces). Couvrez. Laissez lever dans un lieu chaud, à l’abri des courants d’air, environ 1 heure ou jusqu’à ce que le volume double. Si vous le voulez, vous pouvez étaler au pinceau du blanc d’œuf battu sur le dessus. Faites cuire au four à 190°C (375°F) pendant 40 à 45 minutes ou jusqu’à ce que le pain soit doré. Démoulez immédiatement et laissez refroidir sur des grilles.

Donne : 32 portions (16 tranches par pain).

Par portion : Environ 111 calories, 3 g protéine,

21 g glucide, 2 g matières grasses, 0 mg cholestérol, 152 mg sodium.

Variations Suite à la page suivante.

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KitchenAid 4KSMC50S manual Pain blanc de base Suite, Pain à la cannelle

4KSMC50S specifications

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