KITCHENAID KPFP850 - Manual (Page 81)

79
F
OOD
P
ROCESSOR
R
ECIPES
VARIATION: CINNAMON BREAD
After first rising, divide dough into 2 pieces. Roll out one piece of dough into a 15 x 9-inch
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 8
1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
2
-inch greased loaf pan.
Repeat with remaining dough. Proceed as directed for white bread.
Yield: 24 servings (12 slices per loaf).
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.
VARIATION: PARMESAN PEPPER BREAD
After first rising, divide dough into 2 pieces. Roll out one piece of dough into a 15 x 9-inch
rectangle. Spread with 1 tablespoon soft butter or margarine. Sprinkle with
1 ⁄
3
cup freshly
grated Parmesan cheese and 1 ⁄
2
teaspoon 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 greased loaf pan. Repeat with remaining dough. Proceed as directed
for white bread.
Yield: 24 servings (12 slices per loaf).
Per Serving: About 150 cal, 5 g pro, 24 g carb, 4 g total fat, 2.5 g sat fat, 10 mg chol,
250 mg sod.