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43 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 81.2 x 41.2 x 21.2-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 81.2 x 41.2 x 21.2-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. 44 Cranberry-Walnut Scones 2 cups (475 ml) all- purpose flour 2 teaspoons (10 ml) baking powder 1.teaspoon (1 ml) 4 cinnamon 1.teaspoon (0.5 ml) 8 nutmeg 1.teaspoon (1 ml) salt 4 2 tablespoons (30 ml) sugar 1.cup (80 ml) cold 3 butter or margarine, cut into 1.2-inch (1.25 cm) pieces 1 egg yolk 2.cup (160 ml) 3 whipping cream 3.cup (175 ml) dried 4 cranberries 2.cup (160 ml) walnut 3 halves or pieces 1 teaspoon (5 ml) sugar, if desired Position multipurpose blade in work bowl. Add flour, baking powder, cinnamon, nutmeg, salt, and 2 tablespoons (30 ml) sugar. Process until thoroughly mixed, about 10 seconds. Add butter. Pulse 5 times, about 2 seconds each time, or until mixture is crumbly. In small bowl, combine egg yolk and cream. Sprinkle evenly over flour mixture in work bowl. Add cranberries and nuts. Process until dry ingredients are just moistened, about 5 seconds. Turn onto lightly floured surface. Pat into 7-inch (17.8 cm) circle, about 1-inch (2.5 cm) thick. Sprinkle with 1 teaspoon (5 ml) sugar, if desired. Cut into 8 wedges. Place on greased baking sheet. Bake at 400°F (204.C) for 18 to 20 minutes, or until light golden brown and firm when tapped on top. Serve warm. Yield: 8 scones (1 scone per serving). Per Serving: About 350 cal, 5 g pro, 38 g carb, 21 g total fat, 10 g sat fat, 70 mg chol, 200 mg sod. Buttermilk Parmesan Biscuits 2 ounces (55 g) Parmesan cheese, cut into 1-inch (2.5 cm) pieces and room temperature 2 cups (475 ml) all-purpose flour 1 tablespoon (15 ml) baking powder 1 teaspoon (5 ml) baking soda 1.teaspoon (1 ml) salt 4 1. cup (80 ml) 3 shortening 3.cup (175 ml) 4 buttermilk 2 tablespoons (30 ml) melted butter, if desired Position multipurpose blade in work bowl. With processor running, add cheese through the feed tube. Process until grated, 30 to 45 seconds. Add flour, baking powder, baking soda, and salt. Process until mixed, about 3 seconds. Add shortening. Pulse 6 to 8 times, about 1 second each time, or until mixture is crumbly. Pour buttermilk evenly over flour mixture. Pulse 4 to 6 times, about 1 second each time, or until mixture forms a ball. Do not overmix. Place dough on floured surface. Pat or roll to 1.2-inch (1.25 cm) thick. Cut with floured 2-inch (5 cm) round cutter. If desired, gently re-roll dough pieces once to cut additional biscuits. Place on ungreased baking sheet. Brush with melted butter, if desired. Bake at 450°F (232.C) for 8 to 10 minutes, or until light golden brown. Yield: 14 biscuits (1 biscuit per serving). Per Serving: About 130 cal, 4 g pro, 14 g carb, 6 g total fat, 2 g sat fat, 5 mg chol, 320 mg sod. 45 Banana Macadamia Nut Bread 3 medium ripe bananas 2 eggs 1.cup (120 ml) butter 2 or margarine, cut into pieces and softened 3 tablespoons (45 ml) buttermilk 1 teaspoon (5 ml) vanilla 1 cup (235 ml) sugar 11.teaspoons (7 ml) 2 baking powder 1.teaspoon (2 ml) 2 baking soda 1.teaspoon (2 ml) salt 2 1.teaspoon (1 ml) 4 cinnamon 2 cups (475 ml) all-purpose flour* 1 jar (3.25 oz. [92 g]) macadamia nuts Position 2 mm slicing disc in work bowl. Add bananas. Process to slice. Exchange slicing disc for multipurpose blade in work bowl. Add eggs, butter, buttermilk, vanilla, and sugar. Process until creamy, about 45 seconds. Add baking powder, baking soda, salt, and cinnamon. Pulse 3 times, about 1 second each time. Add flour and nuts. Pulse 3 times, about 1 second each time, or until dry ingredients are moistened. Pour into greased and floured 9 x 5 x 3-inch (23 x 12.7 x 7.6 cm) loaf pan. Bake at 350.F (177°C) for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to cooling rack; cool completely. Yield: 12 servings. *If desired, substitute 1 cup (235 ml) whole wheat flour for 1 cup (235 ml) all-purpose fl...

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