KITCHENAID 4KFP750 - Manuel (Page 46)

44
Country White Bread Variations
Cinnamon Bread
After first rising, roll out dough into a 15 x 9-inch
(38 x 23 cm) rectangle. Spread with 1 tablespoon (15
ml) soft butter or margarine. Sprinkle with 3
tablespoons (45 ml) sugar and 1 teaspoon (5 ml)
cinnamon. Starting at short end, roll firmly to form
loaf. Pinch to seal ends and bottom seam. Place
seam side down in 8
1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
2
-inch (21.6 x 11.4 x
6.3 cm) greased loaf pan. Proceed as directed for
white bread.
Yield: 1 loaf (12 servings).
Per Serving: About 150 cal, 4 g pro, 27 g carb,
3.5 g total fat, 2 g sat fat, 10 mg chol, 200 mg sod.
Parmesan Pepper Bread
After first rising, roll out dough into a 15 x 9-inch
(38 x 23 cm) rectangle. Spread with 1 tablespoon (15
ml) soft butter or margarine. Sprinkle with 3
tablespoons (45 ml) freshly grated Parmesan cheese
and
1 ⁄
4
teaspoon (1 ml) coarsely ground black
pepper. Starting at short end, roll firmly to form
loaf. Pinch to seal ends and bottom seam. Place
seam side down in 8
1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
2
-inch (21.6 x 11.4 x
6.3 cm) greased loaf pan. Proceed as directed for
white bread.
Yield: 1 loaf (12 servings).
Per Serving: About 150 cal, 4 g pro, 24 g carb,
3.5 g total fat, 2 g sat fat, 10 mg chol, 220 mg sod.