Basic White Bread CONTINUED
VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a rectangle, as directed in “Shaping a Loaf.” Mix together 1⁄2 cup (125 mL) sugar and 2 tsp (10 mL) cinnamon in small bowl. Spread each rectangle with 1 tbs (15 mL) softened butter or margarine. Sprinkle with half of sugar mixture. Finish rolling and shaping loaves. Place in
41⁄2 x 21⁄2" (21 x 12 x 6 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 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 (50 mL). Mix and knead dough as directed in “Basic White Bread.” 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 12 x 9" (30 x 22 cm) rectangle. Cut 12 equal strips about 1" (2.5 cm) wide. Roll each strip tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2" (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 protein, 25 g carb, 2 g fat, 0 mg chol, 198 mg sodium.
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