Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (11 page)

prep time:
10 minutes
·
start to finish:
25 minutes
·
10 biscuits

• ¾
  cup whole wheat flour
  
• ½
  cup all-purpose flour
  
• ½
  cup whole-grain cornmeal
  
• 3
  teaspoons baking powder
  
• ¼
  teaspoon salt
  
• ¼
  cup shortening
  
• ½
  cup old-fashioned or quick-cooking oats
  
• About ¾ cup milk
  

1
Heat oven to 450°F. In large bowl, mix flours, cornmeal, baking powder and salt. Cut in shortening, using pastry blender or fork, until mixture looks like fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball.

2
On lightly floured surface, knead dough lightly 10 times. Roll or pat to ½-inch thickness. Cut with floured 2½-inch round cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides; touching for soft sides. Brush with milk and sprinkle with additional oats if desired.

3
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

1 Biscuit:
Calories 150 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1.5g; Trans Fat 1g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 21g (Dietary Fiber 2g); Protein 4g
Exchanges:
1 Starch, ½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
1½

prep time:
25 minutes
·
start to finish:
50 minutes
·
8 biscuits

• 8
  slices bacon
  
• 4½
  cups Original Bisquick mix
  
• 1
  1
  ⁄
  3
  cups milk
  
• 6
  medium green onions, chopped (6 tablespoons)
  
• ¼
  teaspoon garlic powder
  
• ¼
  teaspoon ground red pepper (cayenne)
  
• 1½
  cups shredded sharp Cheddar cheese (6 oz)
  
• ¾
  cup shredded mozzarella cheese (3 oz)
  

1
Heat oven to 400°F. In 9-inch cast-iron skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet, coating bottom and side completely. Discard any remaining drippings.

2
In large bowl, stir Bisquick mix, milk, ¼ cup of the onions, the garlic powder and red pepper until soft dough forms. On surface sprinkled with additional Bisquick mix, pat dough to 1-inch thickness. Cut with 2½-inch round cutter. Arrange rounds in skillet; sprinkle ¾ cup of the Cheddar cheese evenly between rounds.

3
Bake 15 to 17 minutes or until lightly browned. Sprinkle mozzarella cheese and remaining ¾ cup Cheddar cheese on tops of biscuits. Bake 2 to 4 minutes longer or until cheese is melted. Sprinkle with bacon and remaining 2 tablespoons onions. Serve warm.

1 Biscuit:
Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 9g; Trans Fat 3g); Cholesterol 40mg; Sodium 1100mg; Total Carbohydrate 47g (Dietary Fiber 2g); Protein 17g
Exchanges:
2½ Starch, ½ Other Carbohydrate, 1½ Medium-Fat Meat, 2½ Fat
Carbohydrate Choices:
3

prep time:
5 minutes
·
start to finish:
15 minutes
·
10 biscuits

• biscuits
  
• 2
  cups Bisquick Gluten Free mix
  
• ¼
  teaspoon garlic powder
  
• ¼
  cup cold butter
  
• 2
  ⁄
  3
  cup milk
  
• ½
  cup shredded Cheddar cheese (2 oz)
  
• 3
  eggs
  
• garlic-butter topping
  
• ¼
  cup butter, melted
  
• ¼
  teaspoon garlic powder
  

1
Heat oven to 425°F. In medium bowl, mix Bisquick mix and ¼ teaspoon garlic powder. Cut in ¼ cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms.

2
Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 3 inches apart.

3
Bake 8 to 10 minutes or until light golden brown. In small bowl, mix ¼ cup melted butter and ¼ teaspoon garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.

1 Biscuit:
Calories 230 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 95mg; Sodium 400mg; Total Carbohydrate 22g (Dietary Fiber 0g); Protein 5g
Exchanges:
1½ Starch, 2½ Fat
Carbohydrate Choices:
1½

chapter two

Five-Grain Buttermilk-Cranberry Bread

prep time:
15 minutes
·
start to finish:
3 hours 25 minutes
·
2 loaves (12 slices each)

• 1¼
  cups sugar
  
• ½
  cup butter, softened
  
• 2
  eggs
  
• 1½
  cups mashed very ripe bananas (3 medium)
  
• ½
  cup buttermilk
  
• 1
  teaspoon vanilla
  
• 2½
  cups all-purpose flour
  
• 1
  teaspoon baking soda
  
• 1
  teaspoon salt
  
• 1
  cup chopped nuts, if desired
  

1
Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans or 1 (9×5-inch) loaf pan.

2
In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

3
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

4
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

1 Slice:
Calories 150 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 30mg; Sodium 190mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 2g
Exchanges:
½ Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices:
1½

blueberry-banana bread:
Omit nuts. Stir 1 cup fresh or frozen (thawed) and drained blueberries into batter.

Banana Bread

prep time:
20 minutes
·
start to finish:
3 hours 30 minutes
·
1 loaf (12 slices)

• bread
  
• 2
  1
  ⁄
  3
  cups Bisquick Heart Smart mix
  
• ¾
  cup granulated sugar
  
• 2
  tablespoons grated orange peel
  
• ½
  cup reduced-fat sour cream
  
• ¼
  cup vegetable oil
  
• ¼
  cup fat-free (skim) milk
  
• 5
  egg whites or ¾ cup fat-free egg product
  
• ¾
  cup fresh or frozen cranberries, chopped
  
• glaze
  
• ½
  cup powdered sugar
  
• 2
  to 3 teaspoons orange juice
  

1
Heat oven to 375°F. Generously grease bottom only of 9×5-inch loaf pan with shortening or cooking spray.

2
In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.

3
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

4
In small bowl, stir all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.

1 Slice:
Calories 220 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, 1½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

Sour Cream–Cranberry Bread