SIMPLE WHITE BREAD
1 teaspoon sugar
1 package dry yeast (about 2�¼ teaspoons)
1�¼ cups warm water (100�° to 110�°F), divided
3 cups all-purpose flour
1�¼ teaspoons salt
Cooking spray
1 large egg, lightly beaten
DISSOLVE sugar and yeast in �¼-cup warm water in a large bowl; let stand 5
minutes. Lightly spoon flour into dry measuring cups and level with a knife. Add
1 cup warm water, flour and salt to yeast mixture; stir until a soft dough
forms. Turn out onto a floured surface.
KNEAD dough until smooth and elastic (about 5 minutes). Place dough in a
large bowl coated with cooking spray, turning to coat top. Cover and let rise in
a warm place (85�°F), free from drafts, 45 minutes or until doubled in size.
(Gently press two fingers into dough. If indentation remains, dough has risen
enough.)
UNCOVER dough and punch down. Cover and let rise 30 minutes. Uncover dough;
punch dough down. Cover again and let rest 10 minutes. Roll into a 14- x 7-inch
rectangle on a floured surface.
ROLL up tightly, starting with a short edge, pressing firmly to eliminate
air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8- x
4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or
until doubled in size.
PREHEAT oven to 425�°F. Uncover dough; gently brush with egg. Bake at
425�° for 12 minutes.
REDUCE oven temperature to 350�° (do not remove bread from oven); bake an
additional 15 minutes or until loaf sounds hollow when tapped. Remove from pan;
cool on a wire rack. YIELD: 12 SERVINGS
BANANA-OAT QUICK BREAD
1�½ cups all-purpose flour
1 cup quick-cooking oats
�¾ cup packed brown sugar
2�½ teaspoons baking powder
�¼ teaspoon salt
1 cup mashed ripe banana
�½ cup low-fat buttermilk
�¼ cup vegetable oil
�¼ cup egg substitute or 2 large egg whites
Cooking spray
�¼ cup quick-cooking oats
2 tablespoons coarsely chopped walnuts
2 tablespoons brown sugar
2 teaspoons butter or stick margarine
PREHEAT oven to 350�°F. Lightly spoon flour into dry measuring cups and
level with a knife.
COMBINE flour and next 4 ingredients (oats through salt) in a large bowl;
make a well in center of mixture. Combine banana, buttermilk, oil and egg
substitute in a bowl; add to flour mixture. Stir just until moist.
SPOON batter into an 8- x 4-inch loaf pan coated with cooking spray. Combine
�¼-cup oats, walnuts, 2 tablespoons brown sugar and butter, and sprinkle over
batter.
BAKE at 350�° for 1 hour or until a wooden pick inserted in center comes
out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool
completely on wire rack.
YIELD: 16 SERVINGS