Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (23 page)

prep time:
20 minutes
·
start to finish:
4 hours 15 minutes
·
10 servings

• bread dough
  
• ½
  cup milk
  
• ¼
  cup cold butter, cut into small pieces
  
• 1
  egg
  
• 2
  cups bread flour
  
• ¼
  cup sugar
  
• ¼
  teaspoon salt
  
• 1
  teaspoon bread machine yeast or fast-acting dry yeast
  
• filling
  
• 2
  cups finely chopped or ground walnuts (about 7 oz)
  
• 1
  ⁄
  3
  cup honey
  
• 1
  ⁄
  3
  cup milk
  
• 3
  tablespoons sugar
  
• 1
  egg white, beaten
  

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 saucepan, combine all filling ingredients except egg white. Bring to a boil over medium heat, stirring frequently. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Spread in shallow dish; cover and refrigerate until chilled.

4
Grease large cookie sheet with shortening. Roll dough into 16×12-inch rectangle on lightly floured surface. Spread filling over dough to within ½ inch of edges. Starting with 16-inch side, roll up tightly; pinch seam to seal. Stretch and shape roll until even. Coil roll of dough to form a snail shape. Place on cookie sheet. Cover and let rise in warm place 30 to 60 minutes or until doubled in size. Dough is ready if indentation remains when touched.

5
Heat oven to 325°F. Brush egg white over dough. Bake 45 to 55 minutes or until golden brown. Remove from cookie sheet to cooling rack.

1 Serving:
Calories 400 (Calories from Fat 190); Total Fat 21g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 35mg; Sodium 115mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g
Exchanges:
3 Starch, 4 Fat
Carbohydrate Choices:
3

prep time:
20 minutes
·
start to finish:
4 hours 10 minutes
·
16 servings

• bread dough
  
• ¾
  cup plus 2 tablespoons water
  
• 2
  tablespoons honey
  
• 1
  tablespoon butter, softened
  
• 1¼
  cups whole wheat flour
  
• 1
  cup bread flour
  
• 1
  ⁄
  3
  cup slivered almonds, toasted
  *
  
• 1
  teaspoon salt
  
• 1
  teaspoon bread machine or fast-acting dry yeast
  
• topping
  
• Butter, melted
  
• 1
  egg, slightly beaten
  
• 2
  tablespoons sugar
  
• ¼
  teaspoon ground cinnamon
  

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 large cookie sheet with shortening. Divide dough in half. Roll each half into 15-inch rope. Place ropes side by side on cookie sheet; twist together gently and loosely. Pinch ends to seal. Brush melted butter lightly over dough. Cover and let rise in warm place 45 to 60 minutes or until doubled in size. Dough is ready if indentation remains when touched.

5
Heat oven to 375°F. Brush egg over dough. Mix sugar and cinnamon; sprinkle over dough. Bake 25 to 30 minutes or until twist is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool 20 minutes.

*
To toast almonds, bake in ungreased shallow pan at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.

1 Serving:
Calories 120 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 180mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 1 Fat
Carbohydrate Choices:
1

chapter four

Bourbon-Orange Mini Loaves

prep time:
1 hour 20 minutes
·
start to finish:
1 hour 20 minutes
·
24 doughnut balls

• doughnuts
  
• Vegetable oil
  
• 1
  egg
  
• ½
  cup milk
  
• 2
  tablespoons butter, melted
  
• 1½
  cups all-purpose flour
  
• ¼
  cup packed brown sugar
  
• 2
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• ½
  teaspoon ground cinnamon
  
• 6
  slices maple-flavored bacon, crisply cooked, crumbled
  
• maple glaze
  
• 3
  cups powdered sugar
  
• 1
  ⁄
  3
  cup water
  
• 1
  ⁄
  3
  cup maple-flavored syrup
  

1
In 3-quart heavy saucepan or 4-quart Dutch oven, heat 2 inches oil to 350°F.

2
Meanwhile, in large bowl, beat egg, milk and butter with fork. Stir in flour, brown sugar, baking powder, salt, cinnamon and bacon.

3
Carefully drop dough by heaping tablespoons, 6 balls at a time, into oil. Fry doughnut balls 30 seconds to 60 seconds on each side, or until golden brown; drain on paper towels until cooled, about 20 minutes.

4
In medium bowl, mix powdered sugar and water until smooth; stir in maple-flavored syrup. Add additional water, 1 teaspoon at a time, until thick glazing consistency. Dip cooled doughnut balls into glaze; let excess drip off. (If glaze disappears while drying, glaze may be too thin. Try dipping balls again, or thicken up glaze by adding a small amount of powdered sugar.) Place glazed doughnut balls on cooling rack; let stand until glaze is set, about 10 minutes.

1 Doughnut Ball:
Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 27g (Dietary Fiber 0g); Protein 2g
Exchanges:
½ Starch, 1½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

Maple-Glazed Bacon Drop Doughnuts

prep time:
45 minutes
·
start to finish:
1 hour 45 minutes
·
26 mini doughnuts

• doughnuts
  
• 1
  ⁄
  3
  cup sugar
  
• ¼
  cup butter, melted
  
• 2
  eggs
  
• 1
  ⁄
  3
  cup milk
  
• 3
  tablespoons sour cream
  
• 1
  teaspoon vanilla
  
• 2
  cups all-purpose flour
  
• 1½
  teaspoons ground cinnamon
  
• 1
  teaspoon cream of tartar
  
• 1
  teaspoon baking powder
  
• topping
  
• ¾
  cup sugar
  
• 3
  tablespoons ground cinnamon
  
• 6
  tablespoons butter, melted
  

1
In medium bowl, mix
1
⁄
3
cup sugar, ¼ cup butter and the eggs until smooth. Stir in milk, sour cream and vanilla with whisk. Stir in flour, 1½ teaspoons cinnamon, the cream of tartar and baking powder just until moistened.

2
Grease medium bowl with shortening, turning dough to grease all sides. Place dough in bowl. Cover bowl with plastic wrap; refrigerate 1 hour.

3
Heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to ½-inch thickness. Cut dough with floured 1¾-inch round cookie cutter. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured ¾-inch round cookie cutter. Re-roll scraps to cut additional doughnuts.

4
Bake 8 to 10 minutes or until edges just turn light golden brown. Immediately remove from cookie sheet to cooling rack. Cool 3 minutes.

5
In small bowl, stir ¾ cup sugar and 3 tablespoons cinnamon. Place melted butter in another small bowl. Quickly dip both sides of each warm doughnut into butter; let excess drip off. Using spoon, roll each doughnut in cinnamon-sugar mixture to coat. Return doughnuts to cooling rack. Serve warm.

1 Mini Doughnut:
Calories 120 (Calories from Fat 50); Total Fat 5g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 30mg; Sodium 60mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 1g
Exchanges:
½ Starch, ½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
1

Snickerdoodle Mini Doughnuts