Idiomas disponibles
Idiomas disponibles
Country
White
Bread
3/_cup (175 mL) water
_/_cup (60 mL) milk
2 tablespoons (30 mL)
b utter or margarine
1 package active dry
yeast
3 cups (710 mL)
aft-purpose flour
1 tablespoon (15 mL)
sugar
1 teaspoon (5 mL) salt
1 teaspoon (5 mL)
melted butter or
margarine, if desired
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_Aminutes;
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_Ax 4_Ax 2_-inch (21.6 x 11.4 x 6.3 cm) loaf pan. Cover; let
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.
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 8Y2x 4_/2 x 2Y2-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 _Ateaspoon (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_ x 4_x_ x 2_A-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.
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