Basic White Bread Variations #BreadWorld

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Cinnamon Bread:

Prepare dough, divide and roll out each half into a rectangle, as for Basic White Bread. Mix together ½ cup sugar, and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine. Sprinkle with half of sugar mixture. Finish rolling and shaping loaves. Place in well-greased 8.5x4.5x2.5-inch loaf pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. If desired, brush tops with beaten egg white. Bake at 375F for 40 to 45 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.
Yield 32 servings (16 slices per loaf)

Sixty-Minute Rolls:

Increase yeast to 3 packages and sugar to ¼ cup. Mix and knead dough as directed in Basic White Bread. Place in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 15 minutes. Turn dough onto lightly floured surface. Shape as desired (curlicues, cloverleafs, etc.). Cover. Let rise in slightly warm oven (90F) about 15 minutes. Bake at 425F for 12 minutes or until golden brown. Remove from pans immediately and cool on wire racks.

a) Curlicues: Divide dough in half and roll each half to 12x9-inch rectangle. Cut 12 equal strips about 1-inch wide. Roll each strip tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches apart.

b) Cloverleafs: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters.

Yield 24 servings (1 roll per serving)