Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (29 page)

prep time:
15 minutes
·
start to finish:
4 hours 10 minutes
·
2 loaves (12 slices each)

• 2
  cups whole wheat flour
  
• ½
  cup sugar
  
• 1
  teaspoon salt
  
• 2
  packages regular active dry yeast (2¼ teaspoons)
  
• 1
  cup very warm water (120°F to 130°F)
  
• ½
  cup butter, melted
  
• 3
  eggs
  
• 2
  to 2½ cups all-purpose flour
  
• Cornmeal
  

1
In large bowl, mix whole wheat flour, sugar, salt and yeast. Add warm water, butter and eggs; beat with electric mixer on low speed 1 minute to moisten ingredients. Beat on medium speed 2 minutes. Stir in enough all-purpose flour to make a stiff dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or up to 4 days.

2
Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half. (One half of dough can be shaped and baked; other half can be shaped and baked at another time.)

3
With floured hands, shape each half of dough into a smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. (If baking both loaves at same time, place on same cookie sheet about 5 inches apart.) Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until doubled in size.

4
Heat oven to 375°F. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Sprinkle loaf lightly with flour. Bake 20 to 25 minutes or until loaves are golden brown. Immediately remove from cookie sheet to cooling rack; cool.

1 Slice:
Calories 140 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 35mg; Sodium 135mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 1 Fat
Carbohydrate Choices:
1

Easy No-Knead Wheat Bread

prep time:
15 minutes
·
start to finish:
1 hour 10 minutes
·
2 loaves (16 slices each)

• Cornmeal
  
• 4½
  to 4¾ cups all-purpose or bread flour
  
• 2
  tablespoons sugar
  
• 1
  teaspoon salt
  
• ¼
  teaspoon baking soda
  
• 2
  packages regular active or fast-acting dry yeast (4½ teaspoons)
  
• 2
  cups milk
  
• ½
  cup water
  
• ½
  cup whole wheat flour
  
• ½
  cup wheat germ
  
• ½
  cup quick-cooking oats
  

1
Grease bottoms and sides of 2 (8×4-inch) loaf pans with shortening or cooking spray; sprinkle with cornmeal.

2
In large bowl, mix 3½ cups of the all-purpose flour, the sugar, salt, baking soda and yeast. In 1-quart saucepan, heat milk and water over medium heat, stirring occasionally, until very warm (120°F to 130°F). Add milk mixture to flour mixture. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.

3
Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter. Divide batter evenly between pans. Round tops of loaves by patting with floured hands. Sprinkle with cornmeal. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.

4
Heat oven to 400°F. Bake 25 minutes or until tops of loaves are light brown. Remove from pans to cooling rack; cool.

1 Slice:
Calories 100 (Calories from Fat 5); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 90mg; Total Carbohydrate 19g (Dietary Fiber 1g); Protein 4g
Exchanges:
1 Starch
Carbohydrate Choices:
1

whole wheat–raisin batter bread:
Increase whole wheat flour to 2 cups. Omit wheat germ and oats. Stir in 1 cup raisins with the second addition of all-purpose flour.

Four-Grain Batter Bread

prep time:
10 minutes
·
start to finish:
1 hour 35 minutes
·
1 loaf (20 slices)

• 3
  cups all-purpose flour
  
• 1
  tablespoon sugar
  
• 1
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1¼
  cups very warm water (120°F to 130°F)
  
• 2
  tablespoons chopped fresh parsley
  
• 2
  tablespoons shortening or softened butter
  
• 1½
  teaspoons chopped fresh or ½ teaspoon dried rosemary leaves
  
• ½
  teaspoon chopped fresh or ¼ teaspoon dried thyme leaves
  
• Butter, melted, if desired
  

1
Grease bottom and sides of 8×4- or 9×5-inch loaf pan with shortening or cooking spray.

2
In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add warm water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until smooth.

3
Spread batter evenly in pan. Round top of loaf by patting with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray; let rise in warm place about 40 minutes or until doubled in size.

4
Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan to cooling rack. Brush top of loaf with melted butter; sprinkle with additional chopped fresh herbs if desired. Cool.

1 Slice:
Calories 80 (Calories from Fat 15); Total Fat 1.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch
Carbohydrate Choices:
1

prep time:
30 minutes
·
start to finish:
5 hours 35 minutes
·
1 loaf (16 slices)

• ½
  cup milk
  
• ½
  cup water
  
• 1
  tablespoon butter, softened
  
• 1¾
  to 2 cups all-purpose flour
  
• 1
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 3
  tablespoons honey
  
• 1
  cup whole wheat flour
  
• ¼
  cup old-fashioned or quick-cooking oats
  
• ¼
  cup ground flaxseed
  
• Additional butter, melted, if desired
  

1
In 1-quart saucepan, heat milk, water and 1 tablespoon softened butter over medium heat until very warm (120°F to 130°F; butter will not melt). In large bowl, mix 1½ cups of the all-purpose flour, the salt and yeast. Add milk mixture and honey. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour, oats, flaxseed and enough remaining all-purpose flour to make dough easy to handle.

2
On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.

3
Grease bottom and sides of 8×4-inch loaf pan with shortening or cooking spray. On lightly floured surface, roll dough into 12×8-inch rectangle. Starting with 8-inch side, roll up tightly. Pinch edge of dough into roll to seal. Pinch each end of roll to seal; fold ends under loaf. Place seam side down in pan. Cover and let rise in warm place 45 to 60 minutes or until doubled in size.

4
Heat oven to 375°F. Uncover loaf. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from pan to cooling rack. Brush top of loaf with melted butter. Cool completely, about 2 hours.

1 Slice:
Calories 120 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 21g (Dietary Fiber 2g); Protein 3g
Exchanges:
1½ Starch
Carbohydrate Choices:
1½

prep time:
30 minutes
·
start to finish:
2 hours 35 minutes
·
1 loaf (16 slices)

• 1½
  to 2 cups all-purpose flour
  
• 2
  tablespoons sugar
  
• 1½
  teaspoons salt
  
• 1½
  teaspoons poppy seed
  
• 1½
  teaspoons sesame seed
  
• 1
  teaspoon fennel seed
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1
  cup water
  
• 2
  tablespoons butter, softened
  
• 1½
  to 2 cups whole wheat flour
  
• 1
  egg white, beaten
  
• 1
  teaspoon poppy seed
  
• 1
  teaspoon sesame seed
  
• 1
  teaspoon fennel seed
  

1
In large bowl, mix 1½ cups of the all-purpose flour, the sugar, salt, 1½ teaspoons poppy seed, 1½ teaspoons sesame seed, 1 teaspoon fennel seed and the yeast. In 1-quart saucepan, heat water and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in remaining ½ cup all-purpose flour and enough of the whole wheat flour to make dough easy to handle.

2
Place dough on lightly floured surface; gently roll in flour to coat. Knead 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour or until doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)

3
Grease large cookie sheet with shortening or cooking spray. Roll dough into 20-inch rope. Place on cookie sheet. Curl each end of rope in the opposite direction to form a coiled S shape. Cover and let rise in warm place 30 to 40 minutes or until almost double.

4
Heat oven to 375°F. Brush egg white over dough; sprinkle with 1 teaspoon each poppy seed, sesame seed and fennel seed. Bake 20 to 25 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

1 Slice:
Calories 110 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 19g (Dietary Fiber 2g); Protein 3g
Exchanges:
1 Starch, ½ Fat
Carbohydrate Choices:
1

Triple-Seed Wheat Bread