Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (15 page)

prep time:
15 minutes
·
start to finish:
2 hours 10 minutes
·
1 loaf (18 slices)

• bread
  
• 3
  cups Original Bisquick mix
  
• ½
  cup granulated sugar
  
• 1
  tablespoon grated orange peel
  
• ½
  cup milk
  
• 3
  tablespoons vegetable oil
  
• 2
  eggs
  
• 1
  cup fresh or frozen (rinsed and drained) blueberries
  
• glaze
  
• ½
  cup powdered sugar
  
• 3
  to 4 teaspoons orange juice
  
• Additional grated orange peel, if desired
  

1
Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan with shortening or cooking spray. In large bowl, stir all bread ingredients except blueberries until blended. Fold in blueberries. Pour into pan.

2
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan to cooling rack. Cool completely, about 45 minutes.

3
In small bowl, mix powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle glaze over bread; sprinkle with additional orange peel.

1 Slice:
Calories 150 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1.5g; Trans Fat 1g); Cholesterol 25mg; Sodium 250mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch, ½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
1½

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

• bread
  
• ½
  cup white rice flour
  
• ½
  cup tapioca flour
  
• ½
  cup potato starch
  
• ¼
  cup sweet white sorghum flour
  
• ¼
  cup garbanzo and fava flour
  
• 1
  teaspoon xanthan gum
  
• 1
  teaspoon gluten-free baking powder
  
• 1
  teaspoon baking soda
  
• ½
  teaspoon salt
  
• 2
  eggs
  
• ½
  cup sunflower or canola oil or melted ghee
  
• ¼
  cup almond milk, soymilk or regular milk
  
• ½
  teaspoon cider vinegar
  
• 1
  tablespoon grated lemon peel
  
• ¼
  cup fresh lemon juice
  
• 2
  ⁄
  3
  cup granulated sugar
  
• ½
  cup chopped pecans
  
• glaze
  
• 2
  tablespoons fresh lemon juice
  
• 1
  cup gluten-free powdered sugar
  

1
Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray (without flour).

2
In small bowl, mix flours, xanthan gum, baking powder, baking soda and salt with whisk; set aside. In medium bowl, beat eggs, oil, milk, vinegar, lemon peel, ¼ cup lemon juice and the granulated sugar with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Stir in pecans. Pour into pan.

3
Bake 20 minutes. Cover loaf with cooking parchment paper; bake 25 minutes longer or until golden brown. Cool 10 minutes. Loosen loaf from pan; remove from pan to cooling rack.

4
In small bowl, stir all glaze ingredients until smooth. With fork, poke holes in top of loaf; drizzle glaze over loaf. Serve warm.

1 Slice:
Calories 300 (Calories from Fat 120); Total Fat 14g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 35mg; Sodium 260mg; Total Carbohydrate 41g (Dietary Fiber 2g); Protein 3g
Exchanges:
1 Starch, 1½ Other Carbohydrate, 2½ Fat
Carbohydrate Choices:
3

Jean Duane,
Alternative Cook
{
www.alternativecook.com
}

prep time:
15 minutes
·
start to finish:
2 hours 20 minutes
·
1 loaf (16 slices)

• ½
  cup tapioca flour
  
• ½
  cup white rice flour
  
• ½
  cup potato starch
  
• ¼
  cup garbanzo and fava flour
  
• ¼
  cup sweet white sorghum flour
  
• 1
  teaspoon xanthan gum
  
• ½
  teaspoon guar gum
  
• 1
  teaspoon gluten-free baking powder
  
• 1
  teaspoon baking soda
  
• 1
  teaspoon salt
  
• 1
  teaspoon ground cinnamon
  
• ¾
  cup packed brown sugar
  
• 1
  cup mashed very ripe bananas (2 medium)
  
• ½
  cup ghee (measured melted)
  
• ¼
  cup almond milk, soymilk or regular milk
  
• 1
  teaspoon gluten-free vanilla
  
• 2
  eggs
  

1
Heat oven to 350°F. Generously spray bottom and sides of 9×5-inch loaf pan with cooking spray (without flour).

2
In small bowl, mix flours, xanthan gum, guar gum, baking powder, baking soda, salt and cinnamon; set aside. In medium bowl, beat remaining ingredients with whisk until blended. Add flour mixture; stir until thoroughly mixed. Pour into pan.

3
Bake 30 minutes. Cover with foil; bake 25 to 30 minutes longer or until toothpick inserted in center comes out almost clean. Cool 5 minutes. Loosen loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour. Store tightly wrapped in refrigerator.

1 Slice:
Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 40mg; Sodium 270mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 2g
Exchanges:
1 Starch, ½ Fruit, ½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

apple bread:
Substitute applesauce for the mashed bananas.

pumpkin bread:
Substitute canned pumpkin (not pumpkin pie mix) for the mashed bananas, and add ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg.

Jean Duane,
Alternative Cook
{
www.alternativecook.com
}

Gluten-Free Best-Ever Banana Bread

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

• bread
  
• 1¼
  cups fresh blueberries
  
• 1
  tablespoon all-purpose flour
  
• 2¼
  cups all-purpose flour
  
• 1
  cup granulated sugar
  
• 2
  teaspoons baking powder
  
• 1
  teaspoon grated lemon peel
  
• ½
  teaspoon salt
  
• 1
  cup buttermilk
  
• 6
  tablespoons butter, melted
  
• 1
  teaspoon vanilla
  
• 2
  eggs
  
• ¼
  cup coarsely chopped fresh basil leaves
  
• topping
  
• ½
  cup packed brown sugar
  
• ¼
  cup butter, melted
  
• 2
  ⁄
  3
  cup all-purpose flour
  

1
Heat oven to 375°F. Spray 9×5-inch loaf pan with cooking spray. In small bowl, toss blueberries with 1 tablespoon flour; set aside.

2
In large bowl, mix 2¼ cups flour, the granulated sugar, baking powder, lemon peel and salt. In medium bowl, beat buttermilk, 6 tablespoons melted butter, the vanilla and eggs with whisk until well blended. Stir into flour mixture. Gently fold in blueberries and basil. Spread in pan.

3
In medium bowl, mix brown sugar and ¼ cup butter until blended. Using fork, stir in
2
⁄
3
cup flour until mixture is crumbly. Sprinkle topping over batter.

4
Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. (If loaf becomes too brown, cover with foil during last 30 minutes of baking.) Cool 10 minutes. Loosen loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour.

1 Slice:
Calories 340 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g; Trans Fat 0g); Cholesterol 60mg; Sodium 300mg; Total Carbohydrate 53g (Dietary Fiber 1g); Protein 5g
Exchanges:
1½ Starch, 2 Other Carbohydrate, 2 Fat
Carbohydrate Choices:
3½

Blueberry-Basil Loaf

prep time:
15 minutes
·
start to finish:
40 minutes
·
1 loaf (8 wedges)

• 1½
  cups uncooked shredded dark-orange sweet potato (about ½ potato)
  
• ½
  cup sugar
  
• ¼
  cup vegetable oil
  
• 2
  eggs
  
• ¾
  cup all-purpose flour
  
• ¾
  cup whole wheat flour
  
• 2
  teaspoons dried minced onion
  
• 1
  teaspoon dried rosemary leaves, crumbled
  
• 1
  teaspoon baking soda
  
• ½
  teaspoon salt
  
• ¼
  teaspoon baking powder
  
• 2
  teaspoons sesame seed
  

1
Heat oven to 350°F. Grease bottom only of 9-inch round pan with shortening or cooking spray.

2
In large bowl, mix sweet potato, sugar, oil and eggs. Stir in all remaining ingredients except sesame seed. Spread in pan. Sprinkle sesame seed over batter.

3
Bake 20 to 25 minutes or until golden brown. Serve warm.

1 Wedge:
Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 55mg; Sodium 340mg; Total Carbohydrate 34g (Dietary Fiber 3g); Protein 5g
Exchanges:
1 Starch, 1½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2