Home-Baked Breads Real Family Pleasers

Deep-freeze outdoor temperatures accentuate the warmth of hearth and home. These wintry days and warm fires bring to mind the aroma of Grandma’s yeast dough rising on the warming oven of her wood cookstove, and the times when Mom greeted the after-school gang with fresh cinnamon rolls or a plate of warm maple bars.

There’s no reason why that special, homey feeling of fresh-baked bread can’t be recreated today. Even novice bakers can turn out tasty loaves with a fresh, yeasty aroma that will bring family members running to the kitchen. Even if your loaf comes out lopsided, you have something delicious to eat and the satisfaction of making it with your own hands.

These recipes from the Fleischmann’s Yeast test kitchen were chosen for their variety, healthy ingredients and convenient timing. For bread machine variations, other low-fat bread recipes or general questions about yeast baking, call the Fleischmann’s Yeast Baker’s Help Line weekdays from 7 a.m. to 5 p.m. Pacific Standard Time at (800) 777-4959.

Honey Wheat Bread

2-1/4 cups all-purpose flour

1 teaspoon salt

1 package fast-rising yeast

3/4 cup milk

3/4 cup water

2 tablespoons honey

2 tablespoons vegetable oil

2 cups whole-wheat flour

Nonstick cooking spray

In large bowl, combine 1-1/2 cups all-purpose flour, salt and undissolved yeast; stir to blend.

Heat milk, water, honey, and oil until hot to touch (125 to 130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat at high speed 2 minutes, scraping bowl occasionally.

With a spoon, stir in whole-wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in bowl coated with nonnstick spray, turning to grease top. Cover; let rest 10 minutes.

Roll dough to 12- by 8-inch rectangle; roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in greased 9- by 5- by 3-inch loaf pan. Cover; let rise in warm draft-free place until doubled in size, about 30 minutes.

Bake at 375 degrees for 35 minutes or until done. Remove from pans; cool on wire rack.

Yield: 1 loaf.

Low-Fat Cinnamon Rolls

2-1/2 to 3 cups all-purpose flour

1/4 cup sugar

1 package fast-rising yeast

2 tablespoons nonfat dry milk powder

3/4 teaspoon salt

3/4 cup very warm water (120 to 130 degrees)

6-ounce jar pear baby food

1-1/2 cups whole-wheat flour

3 egg whites

2 tablespoons honey

1/3 cup packed brown sugar

1 tablespoon ground cinnamon

3/4 cup raisins

Optional icing:

1 cup sifted powdered sugar

3 to 4 teaspoons milk

1/2 teaspoon vanilla

In large bowl, combine 1 cup all-purpose flour, sugar, undissolved yeast, dry milk powder and salt. Stir in water, baby food and whole wheat flour. Stir in egg whites and enough remaining all-purpose flour to make soft dough.

On lightly floured surface, knead dough until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough to 18- by 12-inch rectangle. Brush honey on dough; evenly sprinkle with brown sugar, cinnamon and raisins. Beginning at long end, roll up tightly; pinch seam to seal. Cut into 12 equal pieces. Place, cut sides up, in greased 13- by 9-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375 degrees for 25 to 30 minutes or until done. Remove from pan and cool on wire rack.

If desired, combine ingredients for icing and stir until smooth. Then drizzle over warm rolls.

Yield: 1 dozen.

Nutrition information per roll with icing: 280 calories, 1 gram fat (3 percent fat calories), 8 grams protein, 67 grams carbohydrate, no cholesterol, 173 milligrams sodium, 4 grams fiber.

Country French Bread

4-1/2 to 5 cups all-purpose flour

1/3 cup instant nonfat dry milk

1-1/2 teaspoon salt

2 packages fast-rising yeast

1-1/3 cups water

1/2 cup plain yogurt

3 tablespoons vegetable oil

Nonstick cooking spray

Cornmeal

1 egg white beaten with 1 tablespoon water

In large bowl, combine 1 cup flour, dry milk, salt and undissolved yeast; stir to blend.

Heat water, yogurt, and 2 tablespoons oil until hot to touch (125 to 130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.

With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. For traditional loaf, roll each to 15- by 10-inch oval. Roll up tightly from long end; pinch seams and ends to seal. (For round loaves, shape into 5-inch balls.)

Place seam side down on large baking sheet, coated with nonstick spray and sprinkled with cornmeal. Brush dough with remaining oil. Cover with plastic wrap, leaving room for dough to rise. Refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes.

With sharp knife, make 4 or 5 diagonal slashes, 3/4-inch deep, on top of each loaf. (On round loaves make 2 horizontal slashes and 2 vertical slashes, 1/4-inch deep, in a checkerboard design on each loaf.) Brush with egg white mixture.

Bake at 400 degrees for 25 to 35 minutes or until done. Remove from baking sheet; cool on wire rack.

Yield: 2 loaves.

, DataTimes MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

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