1. Preheat oven to 375°F. Lightly spray inside of Scalloped Bread Tube and lids with nonstick cooking spray. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Remove from oven; cool 10 minutes.
2. Remove bread from tube to Stackable Cooling Rack; cool completely. Cut bread into 1/4-inch-thick slices with Serrated Bread Knife.

Yield: 24 slices (1 loaf)

Nutrients per serving: (Light) (2 slices): Calories 60, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 11 g, Protein 2 g, Sodium 160 mg, Fiber 0 g

Cook's Tips: One (1-pound) loaf frozen bread dough can be substituted for the refrigerated bread dough. Thaw dough according to package directions. Divide dough in half using Serrated Bread Knife; reserve one half in refrigerator for later use. Place dough half in prepared Bread Tube; place lid on top of Tube. Allow bread dough to rise in a warm place for 2-3 hours or until Bread Tube is 2/3 full. Bake and cool as directed above. Repeat with reserved dough half, if desired.

If using homemade bread dough, place enough dough in prepared Bread Tube to fill approximately half full; place lid on top of Tube. Allow bread dough to rise in a warm place for about 30 minutes or until Bread Tube is 2/3 full. Bake and cool as directed above.

The Scalloped Bread Tube can be used as a large cookie cutter. You can also use it to cut out crisp rice cereal treats. Spray the tube with a little nonstick cooking spray to avoid sticking.

For sandwiches that are fun to eat, simply assemble sandwich ingredients as usual and cut out the center with the Scalloped Bread Tube. Crusts get cut off, and the sandwich is instantly transformed into a neat shape!

To toast bread slices, preheat oven to 350°F. Arrange slices in a single layer on flat Baking Stone. Bake 10-12 minutes or until light golden brown. Cool completely.