KitchenAid KPFP850OB Instruction Manual - Page 81

Variation: Cinnamon Bread, Variation: Parmesan Pepper Bread

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FOOD PROCESSOR RECIPES 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 1⁄2x 4 1⁄2x 21⁄2-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 1⁄2x 4 1⁄2x 21⁄2-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. 79

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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 15x9-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
x4
1
±
2
x2
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
x4
1
±
2
x2
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.