Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (12 page)

prep time:
15 minutes
·
start to finish:
3 hours 10 minutes
·
1 loaf (12 slices)

• bread
  
• 2½
  cups all-purpose flour
  
• 1
  teaspoon baking soda
  
• ½
  teaspoon salt
  
• 1¼
  cups packed brown sugar
  
• ½
  cup vegetable oil
  
• 1
  cup buttermilk
  
• 2
  teaspoons vanilla
  
• 1
  egg
  
• ½
  cup chopped fresh or frozen (thawed) rhubarb
  
• topping
  
• ½
  cup coarsely chopped pecans
  
• 1
  ⁄
  3
  cup packed brown sugar
  
• 1
  ⁄
  3
  cup butter, softened
  
• 2
  tablespoons chopped crystallized ginger
  
• ½
  cup all-purpose flour
  

1
Heat oven to 375°F. Spray 9×5-inch loaf pan with cooking spray.

2
In medium bowl, mix 2½ cups flour, the baking soda and salt. In large bowl, mix 1¼ cups brown sugar, the oil, buttermilk, vanilla and egg until blended. Stir in rhubarb. Stir in flour mixture just until blended. Spread batter in pan.

3
In small bowl, mix pecans,
1
⁄
3
cup brown sugar, the butter and ginger. Stir in ½ cup flour with fork until mixture is crumbly. Sprinkle topping over batter.

4
Bake 20 minutes. Cover with foil; bake 55 minutes to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

1 Slice:
Calories 410 (Calories from Fat 170); Total Fat 19g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 30mg; Sodium 280mg; Total Carbohydrate 56g (Dietary Fiber 1g); Protein 5g
Exchanges:
1½ Starch, 2 Other Carbohydrate, 3½ Fat
Carbohydrate Choices:
4

Rhubarb Crumble Loaf

prep time:
15 minutes
·
start to finish:
3 hours 55 minutes
·
1 loaf (16 slices)

• bread
  
• ¾
  cup granulated sugar
  
• ½
  cup butter, softened
  
• ½
  cup cold brewed tea or water
  
• 1
  ⁄
  3
  cup milk
  
• 2
  teaspoons vanilla
  
• 2
  eggs
  
• 2
  cups all-purpose flour
  
• 2
  teaspoons baking powder
  
• ¾
  teaspoon ground cardamom
  
• ½
  teaspoon salt
  
• ¼
  teaspoon ground cinnamon
  
• 1
  ⁄
  8
  teaspoon ground cloves
  
• glaze
  
• 1
  cup powdered sugar
  
• ¼
  teaspoon vanilla
  
• 3
  to 5 teaspoons milk
  
• Additional ground cinnamon
  

1
Heat oven to 400°F. Grease bottom only of 8×4- or 9×5-inch loaf pan with shortening or cooking spray.

2
In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea,
1
⁄
3
cup milk, 2 teaspoons vanilla and the eggs until well combined (mixture will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.

3
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool 10 minutes. Run knife or metal spatula around sides of pan to loosen loaf. Remove from pan to cooling rack; cool 30 minutes.

4
In small bowl, stir powdered sugar, ¼ teaspoon vanilla and 3 teaspoons of the milk; add additional milk, 1 teaspoon at a time, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

1 Slice:
Calories 190 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 40mg; Sodium 190mg; Total Carbohydrate 30g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2

prep time:
15 minutes
·
start to finish:
4 hours 35 minutes
·
1 loaf (24 slices)

• 2
  ⁄
  3
  cup granulated sugar
  
• ½
  cup butter, melted
  
• ¾
  cup milk
  
• 1
  egg
  
• 1½
  cups all-purpose flour
  
• 1
  cup chopped pistachio nuts
  
• ½
  cup semisweet chocolate chips
  
• 1
  ⁄
  3
  cup unsweetened baking cocoa
  
• 2
  teaspoons baking powder
  
• ¼
  teaspoon salt
  
• Decorator sugar crystals, if desired
  

1
Heat oven to 350°F. Generously grease bottom only of 9×5-inch glass or shiny metal loaf pan with shortening (do not use dark-colored bakeware or bread will burn around edges).

2
In large bowl, mix granulated sugar, butter, milk and egg until well blended. Stir in all remaining ingredients except sugar crystals. Pour into pan. Sprinkle with sugar crystals.

3
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes.

4
Run knife or metal spatula around sides of pan to loosen loaf. Remove from pan to cooling rack. Cool completely, about 3 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

1 Slice:
Calories 150 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 16g (Dietary Fiber 1g); Protein 3g
Exchanges:
½ Starch, ½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
1

double chocolate–walnut bread:
Substitute chocolate milk for the regular milk and walnuts for the pistachio nuts.

prep time:
15 minutes
·
start to finish:
2 hours 40 minutes
·
1 loaf (12 slices)

• 2
  cups all-purpose flour
  
• 1½
  teaspoons baking powder
  
• ½
  teaspoon baking soda
  
• ¼
  teaspoon salt
  
• ¾
  cup sugar
  
• ½
  cup butter, softened
  
• 2
  eggs
  
• 1
  teaspoon almond extract
  
• 1
  teaspoon vanilla
  
• 1
  container (8 oz) sour cream
  
• ½
  cup chopped dried cherries
  
• ½
  cup bittersweet or dark chocolate chips
  

1
Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.

2
In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs until well mixed. Beat in almond extract and vanilla. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition. Stir in cherries and chocolate chips. Spread batter in pan.

3
Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

1 Slice:
Calories 310 (Calories from Fat 130); Total Fat 15g (Saturated Fat 9g; Trans Fat 0g); Cholesterol 60mg; Sodium 260mg; Total Carbohydrate 39g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 3 Fat
Carbohydrate Choices:
2½

Chocolate-Cherry Bread

prep time:
15 minutes
·
start to finish:
2 hours 35 minutes
·
2 loaves (24 slices each)

• bread
  
• 1
  can (15 oz) pumpkin (not pumpkin pie mix)
  
• 1
  2
  ⁄
  3
  cups granulated sugar
  
• 2
  ⁄
  3
  cup unsweetened applesauce
  
• ½
  cup milk
  
• 2
  teaspoons vanilla
  
• 1
  cup fat-free egg product or 2 eggs plus 4 egg whites
  
• 3
  cups all-purpose flour
  
• 2
  teaspoons baking soda
  
• 1
  teaspoon salt
  
• 1
  teaspoon ground cinnamon
  
• ½
  teaspoon baking powder
  
• ½
  teaspoon ground cloves
  
• glaze and topping
  
• 2
  ⁄
  3
  cup powdered sugar
  
• 2
  to 3 teaspoons warm water
  
• ¼
  teaspoon vanilla
  
• 3
  tablespoons finely chopped crystallized ginger
  

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

2
In large bowl, mix pumpkin, granulated sugar, applesauce, milk, vanilla and egg product. Stir in remaining bread ingredients. Pour into pans.

3
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife or metal spatula around sides of pans to loosen loaves. Remove from pans to cooling rack. Cool completely, about 1 hour.

4
In small bowl, mix powdered sugar, water and ¼ teaspoon vanilla until thin enough to drizzle. Drizzle over loaves. Sprinkle with ginger. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

1 Slice:
Calories 70 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 1g
Exchanges:
½ Starch, ½ Other Carbohydrate
Carbohydrate Choices:
1