Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (36 page)

prep time:
20 minutes
·
start to finish:
4 hours 10 minutes
·
15 rolls

• 2
  packages regular active dry yeast (4½ teaspoons)
  
• 1
  tablespoon sugar
  
• 1½
  cups warm water (105°F to 115°F)
  
• ½
  cup sugar
  
• 1
  teaspoon salt
  
• 1
  teaspoon ground cardamom
  
• 2
  teaspoons grated orange peel
  
• 2½
  teaspoons vanilla
  
• 3½
  to 4 cups all-purpose flour
  
• 2
  tablespoons butter, melted
  
• 7½
  teaspoons sugar
  

1
In large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let stand 10 minutes or until mixture is foamy. Add ½ cup sugar, the salt, cardamom, orange peel and vanilla; stir until well mixed, about 1 minute. Gradually add flour, until mixture begins to pull away from sides of bowl. Mixture will be slightly sticky.

2
Cover bowl loosely with plastic wrap; let rise in warm place about 2 hours or until doubled in size. Refrigerate at least 30 minutes or up to 24 hours.

3
Spray 13×9-inch pan with cooking spray. On lightly floured surface, divide dough evenly into 15 pieces. With floured hands, shape each piece into a ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place in pan.

4
Heat oven to 375°F. Cover pan loosely with plastic wrap; let stand 30 minutes at room temperature. Lightly brush tops of rolls with melted butter; sprinkle ½ teaspoon sugar over each roll.

5
Bake 25 to 30 minutes or until tops are golden brown. Cool 10 minutes; remove from pan to cooling rack. Serve warm.

1 Roll:
Calories 160 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 32g (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 15 minutes
·
16 buns

• dough
  
• 2
  eggs plus enough water to equal 1
  1
  ⁄
  3
  cups
  
• ½
  cup butter, softened
  
• 4
  cups bread flour
  
• ¾
  teaspoon ground cinnamon
  
• ¼
  teaspoon ground nutmeg
  
• 1½
  teaspoons salt
  
• 2
  tablespoons granulated sugar
  
• 1½
  teaspoons bread machine or fast-acting dry yeast
  
• ½
  cup raisins
  
• ½
  cup golden raisins
  
• 1
  egg
  
• 2
  tablespoons cold water
  
• icing
  
• 1
  cup powdered sugar
  
• 1
  tablespoon milk or water
  
• ½
  teaspoon vanilla
  

1
Measure carefully, placing all dough ingredients except raisins, 1 egg and the cold water 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 cookie sheet or 2 (9-inch) round pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place balls about 2 inches apart on cookie sheet or 1 inch apart in pans. Using scissors, snip a cross shape in top of each ball. Cover and let rise in warm place about 40 minutes or until doubled in size.

5
Heat oven to 375°F. Beat egg and cold water slightly; brush on buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly.

6
In small bowl, mix all icing ingredients until smooth and spreadable. Make a cross on top of each bun with icing.

1 Bun:
Calories 260 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 55mg; Sodium 280mg; Total Carbohydrate 42g (Dietary Fiber 1g); Protein 5g
Exchanges:
1½ Starch, 1½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
3

prep time:
20 minutes
·
start to finish:
3 hours 5 minutes
·
12 rolls

• 1
  ⁄
  3
  cup milk
  
• 1
  ⁄
  3
  cup water
  
• 3
  tablespoons butter, softened
  
• 1
  egg
  
• 2
  cups bread flour
  
• 1
  ⁄
  3
  cup sugar
  
• ½
  teaspoon salt
  
• 1¾
  teaspoons bread machine or fast-acting dry yeast
  
• 3
  tablespoons raspberry preserves
  

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

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 12 regular-size muffin cups. Roll or pat dough into 15×10-inch rectangle. Spread preserves over dough to within ¼ inch of edges. Starting with 15-inch side, roll up dough; pinch edge of dough into roll to seal. Stretch and shape roll to make even.

5
Cut roll into 12 equal slices. Place slices, cut side up, in muffin cups. Using kitchen scissors, snip through each slice twice, cutting into fourths. Gently spread dough pieces open. Cover and let rise in warm place about 25 minutes or until doubled in size. Dough is ready if indentation remains when touched.

6
Heat oven to 375°F. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.

1 Roll:
Calories 150 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g; Trans Fat 0.5g); Cholesterol 20mg; Sodium 135mg; Total Carbohydrate 26g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, ½ Fat
Carbohydrate Choices:
2

prep time:
25 minutes
·
start to finish:
4 hours 5 minutes
·
16 twists

• dough
  
• 1
  cup water
  
• ¼
  butter, softened
  
• 1
  egg
  
• 3½
  cups bread flour
  
• 1
  ⁄
  3
  cup granulated sugar
  
• 1
  teaspoon salt
  
• 1½
  teaspoons bread machine or fast-acting dry yeast
  
• filling
  
• ¼
  cup finely chopped walnuts
  
• 2
  tablespoons maple-flavored syrup
  
• 2
  tablespoons butter, softened
  
• ½
  teaspoon ground cinnamon
  
• icing
  
• 1
  cup powdered sugar
  
• ½
  teaspoon maple extract
  
• About 1 tablespoon milk
  

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

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. In small bowl, mix all filling ingredients.

4
Grease 13×9-inch pan. Roll or pat dough into 16×10-inch rectangle on lightly floured surface. Spread half of the filling lengthwise down center third of rectangle. Fold one outer third of dough over filling; spread remaining filling over folded dough. Fold remaining third of dough over filling; pinch edge to seal.

5
Cut crosswise into sixteen 1-inch strips. Holding a strip at each end, twist in opposite directions. Place strips about 1 inch apart in pan, forming 2 rows of 8 strips each. Cover and let rise in warm place 50 to 60 minutes or until doubled in size. Dough is ready if indentation remains when touched.

6
Heat oven to 350°F. Bake 35 to 40 minutes or until golden brown. In small bowl, mix all icing ingredients until smooth and thin enough to drizzle. Drizzle icing over warm twists. Serve warm.

1 Twist:
Calories 220 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g; Trans Fat 1g); Cholesterol 15mg; Sodium 190mg; Total Carbohydrate 36g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2½

prep time:
30 minutes
·
start to finish:
1 hour 35 minutes
·
1 loaf (12 servings)

• 3½
  to 3¾ cups all-purpose or bread flour
  
• 2
  tablespoons sugar
  
• ½
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1
  cup milk
  
• ½
  cup butter
  
• 1
  egg
  

1
Spray 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with cooking spray. In large bowl, stir 1½ cups of the flour, the sugar, salt and yeast until well mixed.

2
In 1-quart saucepan, heat milk and ¼ cup of the butter over medium-low heat, stirring frequently, until very warm (120°F to 130°F). Add milk mixture and the egg to the flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently, until flour mixture is moistened. Beat on medium speed 3 minutes, scraping bowl frequently. With wooden 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).

3
Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy.

4
In small microwavable bowl, microwave remaining ¼ cup butter on High 30 to 50 seconds or until melted.

5
Shape dough into 24 balls. Dip each ball into melted butter. Layer balls evenly in pan. Cover pan loosely with plastic wrap; let rise in warm place 20 to 30 minutes or until doubled in size. Dough is ready if indentation remains when touched. Remove plastic wrap.

6
Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350°F.

7
Bake 25 to 30 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together; remove pan. Serve warm, pulling bread apart with 2 forks or with fingers.

1 Serving:
Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 40mg; Sodium 170mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 5g
Exchanges:
2 Starch, 1½ Fat
Carbohydrate Choices:
2

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