Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (16 page)

prep time:
10 minutes
·
start to finish:
3 hours 10 minutes
·
1 loaf (16 slices)

• 1½
  cups whole wheat flour
  
• 1
  cup all-purpose flour
  
• 2
  ⁄
  3
  cup packed dark brown sugar
  
• ½
  cup old-fashioned oats
  
• 1
  ⁄
  3
  cup ground flaxseed or flaxseed meal
  
• 1
  teaspoon baking soda
  
• 1
  teaspoon salt
  
• 1
  2
  ⁄
  3
  cups buttermilk
  
• 1
  tablespoon old-fashioned oats
  

1
Heat oven to 350°F. Spray 8×4-inch loaf pan with cooking spray.

2
In large bowl, mix flours, brown sugar, ½ cup oats, the flaxseed, baking soda and salt. Stir in buttermilk just until mixed. Pour into pan. Sprinkle with 1 tablespoon oats.

3
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen loaf from pan; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

1 Slice:
Calories 140 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 27g (Dietary Fiber 3g); Protein 4g
Exchanges:
1 Starch, 1 Other Carbohydrate
Carbohydrate Choices:
2

prep time:
10 minutes
·
start to finish:
30 minutes
·
8 wedges

• 1¾
  cups all-purpose flour
  
• ½
  cup dried currants or raisins
  
• 1½
  teaspoons baking powder
  
• ¼
  teaspoon baking soda
  
• ¼
  teaspoon salt
  
• 1
  container (6 oz) lemon burst, orange creme or French vanilla yogurt
  
• 2
  tablespoons vegetable oil
  

1
Heat oven to 375°F. Lightly grease bottom and side of 9-inch round pan with shortening.

2
In medium bowl, mix flour, currants, baking powder, baking soda and salt. In small bowl, mix yogurt and oil; stir into flour mixture just until moistened. Spread in pan.

3
Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 5 to 10 minutes before serving. Serve warm or cool.

1 Wedge:
Calories 180 (Calories from Fat 35); Total Fat 4g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, ½ Other Carbohydrate, ½ Fat
Carbohydrate Choices:
2

Irish Yogurt Bread

prep time:
10 minutes
·
start to finish:
35 minutes
·
12 wedges

• 1
  cup milk
  
• ¼
  cup butter, melted
  
• 1
  egg
  
• 1¼
  cups yellow, white or blue cornmeal
  
• 1
  cup all-purpose flour
  
• ½
  cup sugar
  
• 1
  tablespoon baking powder
  
• ½
  teaspoon salt
  

1
Heat oven to 400°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening or cooking spray.

2
In large bowl, beat milk, butter and egg with whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into pan.

3
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

1 Wedge:
Calories 170 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 30mg; Sodium 260mg; Total Carbohydrate 29g (Dietary Fiber 0g); Protein 4g
Exchanges:
1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2

bacon cornbread:
Make recipe as directed. Stir 4 slices cooked, crumbled bacon into batter before pouring into pan.

corn muffins:
Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. Fill cups about three-quarters full. Bake as directed in step 3.

prep time:
15 minutes
·
start to finish:
55 minutes
·
9 servings

• ¾
  cup cornmeal
  
• ½
  cup tapioca flour
  
• ¼
  cup white rice flour
  
• ¼
  cup sweet white sorghum flour
  
• ¼
  cup potato starch
  
• 2
  teaspoons gluten-free baking powder
  
• 1
  teaspoon baking soda
  
• 1
  teaspoon salt
  
• ½
  teaspoon xanthan gum
  
• ½
  teaspoon guar gum
  
• 1¼
  cups almond milk, soymilk or regular milk
  
• 1
  teaspoon cider vinegar
  
• 1
  ⁄
  3
  cup sugar
  
• 2
  eggs
  
• ¼
  cup ghee (measured melted)
  

1
Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour).

2
In medium bowl, mix cornmeal, all flours, the baking powder, baking soda, salt, xanthan gum and guar gum; set aside.

3
In medium bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating constantly until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.

4
Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Serve warm.

1
Serving:
Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 60mg; Sodium 540mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2½

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

prep time:
20 minutes
·
start to finish:
1 hour 5 minutes
·
12 wedges

• cornbread
  
• 1
  cup cornmeal
  
• 1
  cup all-purpose flour
  
• 1
  ⁄
  3
  cup sugar
  
• ¼
  cup butter, melted
  
• 2
  teaspoons baking powder
  
• ¼
  teaspoon salt
  
• 3
  eggs
  
• 1
  can (14.75 oz) cream-style corn
  
• ¼
  cup chopped pecans
  
• honey butter
  
• ½
  cup butter, softened (do not use margarine)
  
• ¼
  cup honey
  
• Dash salt
  

1
Heat oven to 375°F. Spray 9- or 8-inch round pan with baking spray with flour.

2
In medium bowl, stir all cornbread ingredients except pecans until well blended. Pour into pan. Sprinkle pecans evenly over batter.

3
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.

4
In small bowl, beat ½ cup butter with spoon until creamy. Slowly beat in honey and salt until well blended. Serve with warm cornbread.

1 Wedge:
Calories 300 (Calories from Fat 140); Total Fat 15g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 85mg; Sodium 320mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 5g
Exchanges:
1 Starch, 1½ Other Carbohydrate, 3 Fat
Carbohydrate Choices:
2

Pecan-Topped Cornbread with Honey Butter

prep time:
10 minutes
·
start to finish:
1 hour 20 minutes
·
1 loaf (12 slices)

• 1
  cup buttermilk
  
• 1
  ⁄
  3
  cup butter, melted
  
• 1
  tablespoon sugar
  
• 2
  tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
  
• 2
  eggs
  
• 2
  cups all-purpose flour
  
• 1
  cup shredded Cheddar cheese (4 oz)
  
• 2
  teaspoons baking powder
  
• 1
  teaspoon baking soda
  
• ½
  teaspoon salt
  

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, stir buttermilk, butter, sugar, chiles and eggs until well mixed. Stir in remaining ingredients just until moistened. Spread in pan.

3
Bake 8-inch pan 45 to 55 minutes, 9-inch pan 40 to 50 minutes, or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Serve warm, if desired.

1 Slice:
Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 60mg; Sodium 430mg; Total Carbohydrate 18g (Dietary Fiber 0g); Protein 6g
Exchanges:
1 Starch, ½ High-Fat Meat, 1 Fat
Carbohydrate Choices:
1

Zesty Cheddar Bread