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Country White Bread
⁄
cup (175 mL) water
3
4
⁄
cup (60 mL) milk
1
4
2 tablespoons (30 mL)
butter or margarine
1 package active dry
yeast
3 cups (710 mL)
all-purpose flour
1 tablespoon (15 mL)
sugar
1 teaspoon (5 mL) salt
1 teaspoon (5 mL)
melted butter or
margarine, if desired
Country White Bread Variations
Combine water, milk, and 2 tablespoons (30 mL) butter in
small saucepan. Heat over low heat until warm, 105°F to
115°F (40°C to 46°C). Stir in yeast to dissolve. Set aside.
Position dough blade in work bowl. Add flour, sugar, and
salt. Process until mixed, about 5 seconds, scraping sides of
bowl if necessary. With processor running, slowly add yeast
mixture through the feed tube. Process 1 to 1
dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to grease
all sides. Cover; let rise in warm place until double in size,
45 to 60 minutes.
Punch dough down. Shape into a loaf and place in greased
8
1
⁄
x 4
1
⁄
x 2
1
⁄
-inch (21.6 x 11.4 x 6.3 cm) loaf pan. Cover; let
2
2
2
rise in warm place until double in size, 45 to 60 minutes.
Brush with 1 teaspoon (5 mL) melted butter, if desired.
Bake at 375°F (190°C) for 35 to 40 minutes, or until loaf
is deep golden brown and sounds hollow when tapped.
Remove loaf from pan immediately. Cool on rack.
Yield: 1 loaf (12 servings).
Per Servings: About 130 cal, 4 g pro, 24 g carb,
2.5 g total fat, 1.5 g sat fat, 5 mg chol, 200 mg sod.
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
(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
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
⁄
x 4
1
⁄
x 2
2
2
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.
22
1
⁄
4
1
⁄
x 4
1
⁄
2
2
1
⁄
teaspoon (1 mL) coarsely
4
1
⁄
-inch (21.6 x 11.4 x 6.3 cm)
2
minutes;
x 2
1
⁄
-inch
2
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