Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (22 page)
Read Betty Crocker The Big Book of Bread (Betty Crocker Big Book) Online
Authors: Betty Crocker
prep time:
20 minutes
·
start to finish:
3 hours 40 minutes
·
10 servings
- 2
⁄
3
cup water - 3
tablespoons butter, softened - 2
cups bread flour - 3
tablespoons granulated sugar - 1
teaspoon salt - 1½
teaspoons bread machine or fast-acting dry yeast - 1
cup canned apple pie filling - Powdered sugar, if desired
1
Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer.
2
Select Dough/Manual cycle. Do not use delay cycle.
3
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4
Grease large cookie sheet. Roll dough into 13×8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, using sharp knife, make cuts from filling to edge of dough at 1-inch intervals. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until doubled in size. Dough is ready if indentation remains when touched.
5
Heat oven to 375°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool. Sprinkle with powdered sugar.
1 Serving:
Calories 180 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 270mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2
bake smart
Surprise your family with a different filling every time you make this cake. Try cherry, blueberry, peach or apricot pie filling. Canned poppy seed filling or lemon curd works, too!
Prevent a thin crust from forming on the surface by covering the dough while it rests. A handy way to cover the dough? Just turn the bread machine pan upside down over it.
prep time:
10 minutes
·
start to finish:
40 minutes
·
6 servings
- topping
- 1
⁄
3
cup Bisquick Gluten Free mix - ½
cup packed brown sugar - ¾
teaspoon ground cinnamon - ¼
cup cold butter - coffee cake
- 1¾
cups Bisquick Gluten Free mix - 3
tablespoons granulated sugar - 2
⁄
3
cup milk or water - 1½
teaspoons gluten-free vanilla - 3
eggs
1
Heat oven to 350°F. Spray 9-inch round or square pan with cooking spray (without flour). In small bowl, mix
1
⁄
3
cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
2
In medium bowl, stir all coffee cake ingredients until blended. Spread in pan; sprinkle with topping.
3
Bake 25 to 30 minutes or until golden brown. Store tightly covered.
1 Serving:
Calories 380 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 130mg; Sodium 570mg; Total Carbohydrate 62g (Dietary Fiber 1g); Protein 6g
Exchanges:
2 Starch, 2 Other Carbohydrate, 2 Fat
Carbohydrate Choices:
4
bake smart
Cooking gluten free? Always read labels to make sure that each recipe ingredient is gluten free. Products and ingredient sources can vary.
This coffee cake is perfect for brunch. Add a bowl of cut-up fresh fruit drizzled with poppy seed dressing and a plate of sliced cheeses to complete the menu.
prep time:
25 minutes
·
start to finish:
3 hours 55 minutes
·
16 servings
- bread dough
- ½
cup maraschino cherries - ¾
cup plus 2 tablespoons water - 1
teaspoon almond extract - 2
tablespoons butter - 3¼
cups bread flour - 2
tablespoons sugar - 1
teaspoon salt - 2
teaspoons bread machine yeast or fast-acting dry yeast - filling
- ½
cup chopped white baking chips - 1
⁄
3
cup chopped slivered almonds - 2
tablespoons sugar - 2
tablespoons butter, softened - ¼
cup maraschino cherries, well drained - glaze
- ½
cup powdered sugar - 2
to 4 teaspoons reserved maraschino cherry juice
1
Drain ½ cup cherries thoroughly; reserve 2 to 4 teaspoons cherry juice for glaze.
2
Measure carefully, placing ½ cup cherries and remaining bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
3
Select Dough/Manual cycle. Do not use delay cycle.
4
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. In small bowl, mix baking chips, almonds and 2 tablespoons sugar.
5
Grease large cookie sheet with shortening. On floured surface, roll dough into 15×10-inch rectangle. Spread 2 tablespoons butter over dough. Sprinkle with almond mixture and ¼ cup cherries; press into dough. Starting with 15-inch side, roll up dough; press to seal seam. Place, seam side down, on cookie sheet.
6
Cut roll lengthwise in half. Place halves, filling side up and side by side, on cookie sheet; twist together gently and loosely. Pinch ends to seal. Cover and let rise in warm place about 45 minutes or until doubled in size.
7
Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 20 minutes. In small bowl, stir powdered sugar and enough cherry juice for drizzling consistency. Drizzle over coffee cake.
1 Serving:
Calories 220 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 180mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2
bake smart
Be sure to use a sharp knife when cutting the roll lengthwise in half. This will help prevent the filling from pulling on the knife during cutting.
Maraschino cherries (pronounced either mar-uh-SKEE-noh or mar-uh-SHEE-noh) can be made from any variety of cherry, but the Royal Ann is most often used. The cherries are pitted and then marinated in a flavored sugar syrup. Almond flavoring is sometimes added to red cherries, and mint flavoring is sometimes added to green cherries. The cherries are then dyed with government-approved red or green dye, so they are safe to eat.
prep time:
20 minutes
·
start to finish:
3 hours 30 minutes
·
12 servings
- bread dough
- ½
cup milk - 2
tablespoons butter, softened - 1
egg - 2
cups bread flour - 2
tablespoons sugar - 1
teaspoon salt - 1¾
teaspoons bread machine or fast-acting dry yeast - topping
- 3
cups sliced peeled pears - 1
cup sugar - 2
tablespoons butter, softened - 1
tablespoon chopped crystallized ginger - ½
cup whipping cream - 1
egg yolk
1
Measure carefully, placing all bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
2
Select Dough/Manual cycle. Do not use delay cycle.
3
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4
Grease 13×9-inch pan with shortening. Press dough evenly in bottom of pan. Arrange pears on dough. In small bowl, mix 1 cup sugar, 2 tablespoons butter and the ginger. Reserve 2 tablespoons of the topping; sprinkle remaining topping over pears. Cover and let rise in warm place 30 to 45 minutes or until doubled in size. Dough is ready if indentation remains when touched.
5
Heat oven to 375°F. Bake 20 minutes. Mix whipping cream and egg yolk; pour over hot kuchen. Bake 15 minutes longer or until golden brown. Sprinkle with reserved 2 tablespoons topping. Serve warm.
1 Serving:
Calories 270 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 60mg; Sodium 240mg; Total Carbohydrate 44g (Dietary Fiber 2g); Protein 4g
Exchanges:
1½ Starch, 1½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
3
bake smart
Pears are flavorful and juicy when at their seasonal peak. If pears are not in season, you can make this kuchen with canned pears. You’ll need 3 cups of well-drained, canned sliced pears.
When peaches are in season, make this custard-based kuchen with sliced peeled peaches. To peel the peaches easily, drop them into boiling water for just a minute, then remove them with a large slotted spoon. Immediately place them in iced water to stop the cooking. The peels will slip right off.
prep time:
25 minutes
·
start to finish:
4 hours 10 minutes
·
10 servings
- bread dough
- 1
⁄
3
cup water - 2
tablespoons butter, softened - 1
egg - 2
cups bread flour - 2
tablespoons sugar - ½
teaspoon salt - 1¾
teaspoons bread machine or fast-acting dry yeast - filling
- 1
package (3 oz) cream cheese, softened - 1½
tablespoons bread flour - ¼
cup apricot preserves - 1
egg, beaten - 2
tablespoons sliced almonds
1
Measure carefully, placing all bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
2
Select Dough/Manual cycle. Do not use delay cycle.
3
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. In small bowl, mix cream cheese and 1½ tablespoons flour.
4
Grease 9-inch round pan with shortening. Roll dough into 15-inch round. Place in pan, letting side of dough hang over edge of pan. Spread cream cheese mixture over dough in pan; spoon apricot preserves onto cream cheese mixture. Make cuts along edge of dough at 1-inch intervals to about ½ inch above cream cheese mixture. Twist pairs of dough strips and fold over cream cheese mixture. Cover and let rise in warm place 40 to 50 minutes or until almost double.
5
Heat oven to 375°F. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.
1 Serving:
Calories 210 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 60mg; Sodium 180mg; Total Carbohydrate 30g (Dietary Fiber 1g); Protein 5g
Exchanges:
1½ Starch, ½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2