Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (33 page)

prep time:
15 minutes
·
start to finish:
3 hours 45 minutes
·
1 loaf (1½ lb); 12 slices

• caramelized onions
  
• 1
  tablespoon butter
  
• 2
  medium onions, sliced
  
• bread
  
• 1
  cup water
  
• 1
  tablespoon olive or vegetable oil
  
• 3
  cups bread flour
  
• 2
  tablespoons sugar
  
• 1
  teaspoon salt
  
• 1¼
  teaspoons bread machine or fast-acting dry yeast
  

1
In 10-inch skillet, melt butter over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.

2
Measure carefully, placing all ingredients except onions in bread machine pan in the order recommended by the manufacturer.

3
Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Add ½ cup of the onions at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. (Reserve any remaining onions for another use.) Remove baked bread from pan; cool on cooling rack.

1 Slice:
Calories 160 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 4g
Exchanges:
2 Starch
Carbohydrate Choices:
2

prep time:
35 minutes
·
start to finish:
12 hours
·
2 loaves (16 slices each)

• stollen
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• ¾
  cup warm water (105°F to 115°F)
  
• ½
  cup granulated sugar
  
• ½
  teaspoon salt
  
• 3
  eggs
  
• 1
  egg, separated
  
• ½
  cup butter, softened
  
• 3½
  cups all-purpose flour or bread flour
  
• ½
  cup blanched almonds
  
• ¼
  cup chopped candied citron
  
• ¼
  cup chopped candied cherries, if desired
  
• ¼
  cup raisins
  
• 1
  tablespoon grated lemon peel
  
• 1
  tablespoon butter, softened
  
• 1
  tablespoon water
  
• glaze
  
• 1
  1
  ⁄
  3
  cups powdered sugar
  
• 2
  tablespoons milk
  

1
In large bowl, dissolve yeast in ¾ cup warm water. Beat in granulated sugar, the salt, eggs, egg yolk, ½ cup butter and 1¾ cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining 1¾ cups flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 hour 30 minutes to 2 hours or until doubled in size. Dough is ready if indentation remains when touched. Cover and refrigerate egg white.

2
Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.

3
Grease cookie sheet. Place dough on generously floured surface; gently roll in flour to coat. Divide dough in half; press each half into 10×7-inch oval. Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 tablespoon water; brush over folded ovals. Cover and let rise in warm place 45 to 60 minutes or until doubled in size.

4
Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown.

5
In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stollen.

1 Slice:
Calories 280 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 55mg; Sodium 140mg; Total Carbohydrate 42g (Dietary Fiber 1g); Protein 5g
Exchanges:
1½ Starch, 1½ Other Carbohydrate, 2 Fat
Carbohydrate Choices:
3

prep time:
35 minutes
·
start to finish:
3 hours 10 minutes
·
2 loaves (16 slices each)

• 6
  to 6½ cups all-purpose flour
  
• 1
  cup sugar
  
• 1
  tablespoon salt
  
• 2
  packages regular active or fast-acting dry yeast (4½ teaspoons)
  
• 2
  cups water
  
• ¼
  cup vegetable oil
  
• 2
  eggs
  
• 1
  cup raisins
  
• 1
  tablespoon vegetable oil
  
• 1
  tablespoon ground cinnamon
  
• Vegetable oil
  
• 1
  tablespoon butter, softened
  

1
In large bowl, mix 3 cups of the flour, ½ cup of the sugar, the salt and yeast. In 1-quart saucepan, heat water and oil until very warm (120°F to 130°F); stir into flour mixture. Stir in eggs; beat until smooth. Stir in enough remaining flour to make dough easy to handle.

2
Place dough on lightly floured surface; gently roll in flour to coat. Knead 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. (If desired, at this point, dough can be refrigerated up to 4 days.) 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 2 (9×5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Knead ½ cup of the raisins into each half. Roll each half into 18×9-inch rectangle. Brush 1 tablespoon oil over rectangles.

4
In small bowl, mix remaining ½ cup sugar and the cinnamon; sprinkle each rectangle with half of cinnamon-sugar mixture. Starting with 9-inch side, roll up each rectangle. Pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans. Brush oil over loaves. Cover and let rise in warm place about 1 hour or until doubled in size.

5
Move oven rack to lowest position. Heat oven to 375°F. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush butter over loaves; cool.

1 Slice:
Calories 160 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, ½ Fat
Carbohydrate Choices:
2

prep time:
25 minutes
·
start to finish:
3 hours 20 minutes
·
1 large loaf (24 slices)

• 2
  cups whole wheat flour
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 2
  cups very warm water (120°F to 130°F)
  
• 2
  tablespoons packed brown sugar
  
• 2
  tablespoons olive or vegetable oil
  
• 2
  teaspoons salt
  
• 2
  teaspoons ground cinnamon
  
• 2
  to 2½ cups bread flour
  
• 1
  cup coarsely chopped walnuts, toasted if desired
  *
  
• 1
  cup raisins, dried cherries or dried cranberries
  
• Cornmeal
  

1
In large bowl, mix whole wheat flour 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 15 minutes.

2
Stir in brown sugar, oil, salt, cinnamon and 1 cup of the bread flour; beat until smooth. Stir in enough remaining bread flour, ½ cup at a time, until a soft, smooth dough forms.

3
Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in walnuts and raisins. 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 about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.

4
Grease uninsulated cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until almost doubled in size.

5
Heat oven to 375°F. Spray loaf with cool water. Using serrated knife, carefully cut ¼-inch-deep slashes in tic-tac-toe pattern on top of loaf.

6
Place in oven; spray with cool water. Bake 35 to 40 minutes or until loaf is dark brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

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

1 Slice:
Calories 150 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 24g (Dietary Fiber 2g); Protein 4g
Exchanges:
1 Starch, ½ Other Carbohydrate, ½ Fat
Carbohydrate Choices:
1½

fruit and almond bread:
Omit cinnamon. Substitute chopped almonds for the walnuts and diced dried fruit for the raisins.

apple-pecan bread:
Substitute chopped pecans for the walnuts and chopped dried apples for the raisins.

Cinnamon, Raisin and Walnut Wheat Bread

prep time:
20 minutes
·
start to finish:
2 hours 40 minutes
·
1 loaf (16 slices)

• filling
  
• ¼
  cup finely crushed graham crackers (4 squares)
  
• 2
  teaspoons sugar
  
• ¾
  cup miniature marshmallows
  
• 1½
  bars (1.55 oz each) milk chocolate candy, finely chopped
  
• bread
  
• 2
  cups whole wheat flour
  
• 1
  cup all-purpose flour
  
• 1
  ⁄
  3
  cup sugar
  
• 1
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1¼
  cups very warm milk (120°F to 130°F)
  
• 2
  tablespoons vegetable oil
  
• 1
  egg
  
• 2
  teaspoons butter, melted
  

1
Grease bottom and sides of 9×5- or 8×4-inch loaf pan with shortening or cooking spray. In small bowl, mix graham cracker crumbs and 2 teaspoons sugar. Reserve 2 teaspoons mixture for topping baked bread.

2
In large bowl, mix flours,
1
⁄
3
cup sugar, the salt and yeast. Add warm milk, oil and egg; stir until flour is completely moistened and stiff batter forms. Spoon half of batter into pan, spreading completely to sides of pan.

3
In the following order, sprinkle batter with marshmallows, graham cracker mixture and chocolate, keeping at least a ½-inch border of uncovered batter on all sides. Spoon remaining batter as evenly as possible over filling; carefully and gently spread batter to sides of pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place 1 hour to 1 hour 10 minutes or until doubled in size.

4
Heat oven to 350°F. Bake 35 to 40 minutes or until top of loaf is deep golden brown and loaf sounds hollow when tapped. Immediately remove from pan to cooling rack. Brush top of loaf with melted butter; sprinkle with reserved 2 teaspoons graham cracker mixture. Cool 30 minutes.

1 Slice:
Calories 170 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 180mg; Total Carbohydrate 28g (Dietary Fiber 2g); Protein 4g
Exchanges:
½ Starch, 1½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2

S’more Swirl Bread