Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (34 page)

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

• 3¼
  to 3¾ cups bread flour
  
• 2
  tablespoons sugar
  
• 1
  package fast-acting dry yeast (2¼ teaspoons)
  
• 1¼
  cups very warm water (120°F to 130°F)
  
• 2
  tablespoons vegetable oil
  
• 1
  cup walnuts, coarsely chopped
  
• 1
  cup dried cherries
  
• 1
  tablespoon orange peel
  
• 1
  teaspoon salt
  
• 1
  tablespoon cornmeal
  
• 1
  teaspoon milk
  

1
In large bowl, mix 1½ cups of the flour, the sugar and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.

2
Stir in 1¾ cups of the remaining flour, the walnuts, cherries, orange peel and salt using wooden spoon until dough pulls away from side of bowl and forms sticky ball. Place dough on lightly floured surface. Knead 2 to 3 minutes or until dough is smooth and springy, using enough of the remaining ½ cup flour as necessary to form into smooth ball.

3
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 1 hour or until doubled in size.

4
Lightly grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate. Place dough on lightly floured surface. Gently shape into smooth ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet. Cover dough loosely with plastic wrap sprayed with cooking spray; let rise in warm place 30 to 40 minutes or until doubled in size.

5
Heat oven to 350°F. Brush top of loaf with milk. Using serrated knife, cut 3 (¼-inch-deep) slashes across top of dough. Bake 35 to 40 minutes or until loaf is deep golden brown and sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.

1 Slice:
Calories 210 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 32g (Dietary Fiber 2g); Protein 5g
Exchanges:
1½ Starch, ½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

Dried Cherry and Walnut Bread

prep time:
35 minutes
·
start to finish:
3 hours 25 minutes
·
16 servings

• 3½
  to 4 cups all-purpose flour
  
• 1
  ⁄
  3
  cup granulated sugar
  
• 1
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1
  cup water
  
• 1
  ⁄
  3
  cup butter, room temperature
  
• 1
  egg
  
• ¾
  cup granulated sugar
  
• ½
  cup finely chopped nuts
  
• 1
  teaspoon ground cinnamon
  
• ½
  cup butter, melted
  

1
In large bowl, stir 2 cups of the flour,
1
⁄
3
cup sugar, the salt and yeast with spoon until well mixed. In 1-quart saucepan, heat water and
1
⁄
3
cup butter over medium-low heat, stirring frequently, until very warm (120°F to 130°F). Add water mixture and egg to flour mixture. Beat with whisk or electric mixer on low speed 1 minute, until smooth. Beat on medium speed 1 minute. Using spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).

2
Place dough on lightly floured surface; turn to coat with flour. Knead dough about 10 minutes, until dough is smooth and springy.

3
Spray large bowl with 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.

4
Spray 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with baking spray with flour. (If angel food cake pan has removable bottom, line pan with foil before spraying to help prevent the sugar mixture from dripping into the oven during baking.) In small bowl, mix ¾ cup sugar, the nuts and cinnamon.

5
Gently push fist into dough to deflate. Shape dough into about 25 balls, 1½ inches in diameter. Dip each ball into melted butter, then into cinnamon-sugar mixture. Place balls in single layer in pan so they just touch. Top with another layer of balls. Cover pan loosely with plastic wrap; let rise in warm place about 40 minutes or until doubled in size. Remove plastic wrap.

6
Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 35 to 40 minutes or until golden brown. (If bread browns too quickly, cover loosely with foil.) Run a metal spatula or knife around edge of pan to loosen bread. Place heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together. Let pan remain 1 minute so butter-sugar mixture can drizzle over bread, then remove pan. Serve bread warm, pulling it apart using 2 forks or your fingers.

1 Serving:
Calories 270 (Calories from Fat 110); Total Fat 13g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 40mg; Sodium 220mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 4g
Exchanges:
1 Starch, 1½ Other Carbohydrate, 2½ Fat
Carbohydrate Choices:
2

Monkey Bread

prep time:
10 minutes
·
start to finish:
3 hours 40 minutes
·
1 loaf (1½ lb); 12 slices

• bread
  
• 1
  cup plus 2 tablespoons water
  
• ¼
  cup honey
  
• 2
  tablespoons butter, softened
  
• 2
  cups bread flour
  
• 1¼
  cups whole wheat flour
  
• 1½
  teaspoons salt
  
• ¾
  teaspoon ground mace
  
• 2
  teaspoons bread machine or fast-acting dry yeast
  
• ½
  cup sweetened dried cranberries or raisins
  
• cranberry-orange butter
  
• ½
  cup butter, softened
  
• 2
  tablespoons cranberry-orange relish or sauce
  

1
Measure carefully, placing all bread ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

2
Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.

3
In small bowl, mix butter and cranberry-orange relish until well blended. Serve with bread. Store butter in refrigerator.

1
Slice:
Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g; Trans Fat 0.5g); Cholesterol 25mg; Sodium 370mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 4g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 2 Fat
Carbohydrate Choices:
2½

prep time:
10 minutes
·
start to finish:
3 hours 40 minutes
·
1 loaf (1½ LBS); 12 slices

• 1
  cup water
  
• 2
  tablespoons butter, softened
  
• 3
  cups bread flour
  
• ¼
  cup packed brown sugar
  
• ¾
  teaspoon ground cinnamon
  
• 1
  teaspoon salt
  
• 2
  teaspoons bread machine or fast-acting dry yeast
  
• ½
  cup chopped unpeeled apple
  
• 1
  ⁄
  3
  cup coarsely chopped pecans, toasted
  *
  

1
Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

2
Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.

*
To toast pecans, bake in ungreased shallow pan at 400°F for 4 to 6 minutes, stirring occasionally, until light brown.

1 Slice:
Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 220mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, ½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2

prep time:
10 minutes
·
start to finish:
3 hours 40 minutes
·
1 loaf (1½ lb), 12 slices

• 1
  cup plus 1 tablespoon water
  
• 3
  tablespoons molasses or honey
  
• 2
  tablespoons butter, softened
  
• 3
  cups bread flour
  
• 1
  ⁄
  3
  cup cornmeal
  
• 1½
  teaspoons salt
  
• 2
  teaspoons bread machine yeast
  
• ½
  cup sweetened dried cranberries
  

1
Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

2
Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.

1 Slice:
Calories 170 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 5mg; Sodium 310mg; Total Carbohydrate 34g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1 Other Carbohydrate
Carbohydrate Choices:
2

Cranberry-Cornmeal Bread