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BASIC WHITE BREAD
62
VARIATIONS
Cinnamon Bread
Prepare dough, divide, and roll out each half to a
rectangle, as directed on page 60. Mix together
1
⁄2
cup sugar and 2 teaspoons cinnamon in small bowl.
Spread each rectangle with 1 tablespoon softened
margarine or butter. 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 61. 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.
CONTINUED
