Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (27 page)
Read Betty Crocker The Big Book of Bread (Betty Crocker Big Book) Online
Authors: Betty Crocker
prep time:
15 minutes
·
start to finish:
4 hours 5 minutes
·
2 (6-inch) loaves (12 slices each)
- 3
to 3½ cups all-purpose flour - 1
tablespoon sugar - 1½
teaspoons salt - 1
package regular active dry yeast (2¼ teaspoons) - 1¼
cups very warm water (120°F to 130°F) - 1
tablespoon olive oil - Cornmeal
1
In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Stir in warm water and oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
2
Stir in 1 cup of the remaining flour. Stir in additional flour, 2 tablespoons at a time, until dough leaves side of bowl, flour is incorporated and dough is not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
3
Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half.
4
With floured hands, shape each half of dough into smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place dough balls on cookie sheet about 5 inches apart. Cover loosely with plastic wrap; let rise in warm place about 1hour 30 minutes or until doubled in size.
5
Heat oven to 375°F. Place 8- or 9-inch pan on bottom rack of oven; add hot water until about ½ inch from top. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Bake 15 to 20 minutes or until loaves are dark golden brown and sound hollow when tapped. Remove from cookie sheet to cooling rack; cool.
1 Slice:
Calories 70 (Calories from Fat 5); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch
Carbohydrate Choices:
1
no-knead basil and sun-dried tomato bread:
Fold ¼ cup well-drained sun-dried tomatoes in oil (from 7-oz jar) and 1 tablespoon fresh basil leaves (or 1 teaspoon dried basil leaves) into each dough half with hands in step 3 before shaping. Continue as directed.
no-knead kalamata olive–rosemary bread:
Fold ¼ cup pitted and sliced kalamata olives and 1 tablespoon chopped fresh rosemary leaves (or 1 teaspoon dried rosemary leaves) into each dough half with hands in step 3 before shaping. Continue as directed.
bake smart
Baked in small batches, artisan breads are made with age-old bread-baking techniques. They’re crafted with few ingredients, sometimes as few as five. The texture of artisan bread is firm and moist but crusty outside. This no-knead version of artisan bread was developed to be very much like a bakery bread. It’s simply delicious!
prep time:
25 minutes
·
start to finish:
4 hours 15 minutes
·
1 large loaf (24 slices)
- 3½
to 3¾ cups bread flour - 1
teaspoon sugar - 1
package regular active or fast-acting dry yeast (2¼ teaspoons) - 1¼
cups very warm water (120°F to 130°F) - 2
tablespoons olive or vegetable oil - 2
teaspoons dried rosemary or thyme leaves, if desired - 1
teaspoon salt - 1¼
cups diced Asiago, Swiss or other firm cheese
1
In large bowl, mix 1½ cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
2
Stir in oil, rosemary and salt. Stir in enough remaining flour, ½ cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
3
Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in warm place 45 to 60 minutes or until doubled in size. Dough is ready if indentation remains when touched.
4
Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until almost doubled in size.
5
Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about ½ inch from the top. Heat oven to 450°F.
6
Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut ½-inch-deep slash lengthwise down center of loaf. Sprinkle remaining ¼ cup cheese into slash.
7
Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
1 Slice:
Calories 110 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 115mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 4g
Exchanges:
1 Starch, ½ Fat
Carbohydrate Choices:
1
bake smart
This large, flour-sprinkled loaf looks and tastes like it came from a bakery. When you slice it, you’ll find pockets of cheese scattered throughout.
prep time:
25 minutes
·
start to finish:
4 hours 35 minutes
·
1 loaf (12 slices)
- 1¼
cups warm water (110°F to 115°F) - 1
teaspoon regular active dry yeast - ½
teaspoon sugar - 1½
cups whole wheat flour - ½
cup rye flour - 1½
teaspoons salt - 1½
to 1¾ cups bread flour - 1
teaspoon cornmeal
1
In large bowl, stir warm water, yeast and sugar until yeast is dissolved. Stir in whole wheat flour and rye flour with whisk until mixture is smooth. Cover and let stand in warm place 1 hour or until mixture is bubbly and has doubled in size.
2
Stir in salt and 1½ cups of the bread flour, gradually adding additional bread flour as necessary to make dough easy to handle.
3
Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
4
Line cookie sheet with cooking parchment paper and sprinkle center with cornmeal. Gently push fist into dough to deflate. Shape dough into round ball by tightly pulling edges under to form smooth top. Place on cookie sheet and press dough to flatten slightly. Cover with a clean towel or plastic wrap that has been sprayed with cooking spray and let rise in warm place 45 minutes or until doubled in size.
5
Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 425°F.
6
Using small strainer, sprinkle 1 teaspoon bread flour over top of dough. Using serrated knife, cut 4 (¼-inch-deep) slashes on top of loaf, then make 4 diagonal cuts to create crisscross pattern. Slide dough and parchment paper from cookie sheet onto pizza stone.
7
Bake 25 to 30 minutes or until crisp golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.
1 Slice:
Calories 130 (Calories from Fat 5); Total Fat 0.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 27g (Dietary Fiber 3g); Protein 4g
Exchanges:
1½ Starch, ½ Other Carbohydrate
Carbohydrate Choices:
2
bake smart
While a pizza stone helps create a crisp crust, this loaf can also be baked on a cookie sheet.
The rye flour adds a hint of sourdough flavor to this bakery-style bread.
prep time:
35 minutes
·
start to finish:
2 hours 55 minutes
·
2 loaves (16 slices each)
- 6
to 7 cups all-purpose or bread flour - 3
tablespoons sugar - 1
tablespoon salt - 2
tablespoons shortening or softened butter - 2
packages regular active or fast-acting dry yeast (4½ teaspoons) - 2¼
cups very warm water (120°F to 130°F) - 2
tablespoons butter, melted, if desired
1
In large bowl, stir 3½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2
Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 40 to 60 minutes or until doubled in size. Dough is ready if indentation remains when touched.
3
Grease bottoms and sides of 2 (8×4- or 9×5-inch) loaf pans with shortening or cooking spray.
4
Gently push fist into dough to deflate. Divide dough in half. On lightly floured surface, flatten each half with hands or rolling pin into 18×9-inch rectangle. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaves seam side down in pans. Brush loaves lightly with 1 tablespoon of the melted butter. Cover loosely with plastic wrap; let rise in warm place 35 to 50 minutes or until doubled in size.
5
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush loaves with remaining 1 tablespoon melted butter; cool.
1 Slice:
Calories 100 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch
Carbohydrate Choices:
1½
After
the first addition of flour has been beaten in, dough will be very soft and fall in “sheets” off rubber spatula.
Knead
by folding dough toward you. With heels of your hands, push dough away from you with short rocking motion. Rotate dough one-quarter turn; repeat. Dough will feel springy and smooth.
Dough
should rise until doubled in size. Press fingertips about ½ inch into dough. If indentations remain, dough has risen enough.
Gently
push fist into dough to deflate. This releases large air bubbles to produce a finer texture in traditional loaves.