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Country White Bread Variations
Cinnamon Bread
After first rising, roll out dough into a 15 x 9qnch
rectangle. Spread with 1 tablespoon soft butter or
margarine. Sprinkle with 3 tablespoons sugar and
1 teaspoon cinnamon. Starting at short end, roll
firmly to form loaf. Pinch to seal ends and bottom
seam. Place seam side down in 81/_x 4Y_x 21/_qnch
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 9qnch
rectangle. Spread with 1 tablespoon soft butter or
margarine. Sprinkle with 3 tablespoons freshly
grated Parmesan cheese and 1/4teaspoon 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 8Y_x 4Y_x 21/_qnch
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.
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