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51
Basic White Bread
VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, as directed on page 49. 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
⁄2x4
1
⁄2x2
1
⁄2-inch 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 pro, 21 g carb,
2 g fat, 0 mg chol, 152 mg sod.
Sixty-Minute Rolls
Increase yeast to 3 packages and sugar to
1
⁄4 cup. Mix and
knead dough as directed for Basic White Bread on page
50. 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) 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
12x9-inch rectangle. Cut 12 equal strips about 1 inch
wide. Roll each strip tightly to form a coil, tucking ends
underneath. Place on greased baking sheets about
2 inches 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 pro, 25 g carb,
2 g fat, 0 mg chol, 198 mg sod.
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