Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (32 page)

prep time:
25 minutes
·
start to finish:
5 hours
·
2 loaves (12 slices each)

• 2½
  to 3 cups bread flour
  
• 1
  package regular active dry yeast (2¼ teaspoons)
  
• 1
  cup very warm water (120°F to 130°F)
  
• 1
  teaspoon salt
  
• 1
  ⁄
  3
  cup chopped walnuts
  
• 1
  ⁄
  3
  cup crumbled Gorgonzola cheese
  

1
In large bowl, mix 1½ cups of the flour and the yeast. Add warm water. Beat with 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 salt and enough remaining flour to form a soft dough. On lightly floured surface, knead dough 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Sprinkle walnuts and cheese over dough. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 15 minutes or until doubled in size. Dough is ready if indentation remains when touched.

3
Grease large cookie sheet with shortening or cooking spray. On lightly floured surface, knead dough until nuts and cheese are worked into dough. Sprinkle top of dough with flour. Divide dough in half. Gently shape each half into a narrow loaf, about 12 inches long. Place about 4 inches apart on cookie sheet. Using spray bottle with fine mist, spray loaves with cool water. Let rise uncovered in warm place about 1 hour or until doubled in size.

4
Place 8- or 9-inch square pan on bottom rack in oven; add hot water to pan until about ½ inch from top. Heat oven to 425°F.

5
Using serrated knife, carefully cut ¼-inch-deep slashes diagonally across loaves at 2-inch intervals. Spray tops of loaves with cool water. Place loaves in oven and spray again.

6
Bake 15 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour.

1
Slice:
Calories 70 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch
Carbohydrate Choices:
1

Walnut-Gorgonzola Baguettes

prep time:
10 minutes
·
start to finish:
3 hours 40 minutes
·
1 loaf (12 slices)

• 1
  cup plus 2 tablespoons water
  
• 1½
  teaspoons salt
  
• 1
  ⁄
  3
  cup molasses
  
• 2
  tablespoons vegetable oil
  
• 1
  cup plus 1 tablespoon rye flour
  
• 1
  cup plus 2 tablespoons whole wheat flour
  
• 1½
  cups bread flour
  
• 3
  tablespoons unsweetened baking cocoa
  
• 1½
  teaspoons instant coffee granules or crystals
  
• 1
  tablespoon caraway seed
  
• 1
  teaspoon bread machine or fast-acting dry yeast
  

1
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

2
Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.

1 Slice:
Calories 190 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 36g (Dietary Fiber 3g); Protein 5g
Exchanges:
1½ Starch, 1 Other Carbohydrate, ½ Fat
Carbohydrate Choices:
2½

prep time:
10 minutes
·
start to finish:
3 hours 40 minutes
·
1 loaf (12 slices)

• ¾
  cup regular or nonalcoholic beer
  
• 1
  ⁄
  3
  cup water
  
• 2
  tablespoons butter, softened
  
• 3
  cups bread flour
  
• 1
  tablespoon packed brown sugar
  
• 1
  teaspoon ground mustard
  
• 1
  teaspoon salt
  
• 1½
  teaspoons bread machine yeast
  
• ½
  cup bite-size pretzel pieces, about 1×¾ inch, or pretzel rods, cut into 1-inch pieces
  

1
Measure carefully, placing all ingredients except pretzels in bread machine pan in order recommended by the manufacturer.

2
Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle.

3
Add pretzels 5 minutes before the last kneading cycle ends. Remove baked bread from pan; cool on cooling rack.

1 Slice:
Calories 150 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 250mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 3g
Exchanges:
2 Starch
Carbohydrate Choices:
2

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

• 1
  cup boiling water
  
• 1
  cup Fiber One original bran cereal
  
• ½
  cup dry-pack sun-dried tomatoes, diced
  
• 2
  packages regular active dry yeast (4½ teaspoons)
  
• 1
  tablespoon sugar
  
• ¼
  cup warm water (105°F to 115°F)
  
• 2
  tablespoons vegetable oil
  
• 1
  teaspoon salt
  
• 2
  teaspoons black peppercorns, ground
  
• ½
  cup shredded Cheddar cheese (2 oz)
  
• 2¼
  to 2½ cups all-purpose flour
  

1
In small bowl, pour boiling water over cereal and tomatoes; let stand 5 minutes or until mixture is lukewarm.

2
In large bowl, dissolve yeast and sugar in warm water. Stir in cereal mixture, oil, salt, ground peppercorns, cheese and enough of the flour to make a soft dough. Place dough on lightly floured surface. Knead 5 minutes or until smooth and springy. Place dough in greased bowl and turn greased side up. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size.

3
Grease large cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Shape dough into 10-inch loaf. Place on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until almost doubled in size.

4
Heat oven to 350°F. Using serrated knife, make ¼-inch-deep slits in top of loaf. Bake 35 minutes or until loaf sounds hollow when tapped on bottom.

1 Slice:
Calories 120 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 19g (Dietary Fiber 2g); Protein 4g
Exchanges:
1 Starch, ½ Other Carbohydrate, ½ Fat
Carbohydrate Choices:
1

Tomato-Peppercorn-Cheese Bread

prep time:
15 minutes
·
start to finish:
3 hours 20 minutes
·
1 loaf (16 slices)

• 1¼
  cups water
  
• 2
  tablespoons butter, softened
  
• 1½
  cups bread flour
  
• 1½
  cups whole wheat flour
  
• 2
  tablespoons sugar
  
• 1½
  teaspoons salt
  
• ¾
  teaspoon crumbled dried sage leaves
  
• 1¾
  teaspoons bread machine or fast-acting dry yeast
  
• ¾
  cup golden raisins
  
• 1
  egg, beaten
  

1
Measure carefully, placing all ingredients except raisins and egg in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal.

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. Cut off one-third of the dough; shape into small ball (about 3 inches). Shape remaining dough into large ball (about 5 inches). Place large ball on cookie sheet; place small ball on large ball. Holding thumb and first two fingers together, push into the middle of the small ball, pushing through center of dough until almost touching cookie sheet. 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 400°F. Brush egg over loaf. Using serrated knife, cut ¼-inch-deep vertical slashes on sides of each ball about 2 inches apart. Bake 18 to 20 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

1 Slice:
Calories 130 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 15mg; Sodium 240mg; Total Carbohydrate 25g (Dietary Fiber 2g); Protein 4g
Exchanges:
1½ Starch, ½ Fat
Carbohydrate Choices:
1½