Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (42 page)

prep time:
30 minutes
·
start to finish:
1 hour 50 minutes
·
2 focaccias (12 slices each)

• 2½
  to 3 cups all-purpose or bread flour
  
• 2
  tablespoons chopped fresh or 1 tablespoon dried rosemary leaves, crumbled
  
• 1
  tablespoon sugar
  
• 1
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 3
  tablespoons olive or vegetable oil
  
• 1
  cup very warm water (120°F to 130°F)
  
• 2
  tablespoons olive or vegetable oil
  
• ¼
  cup grated Parmesan cheese
  

1
In large bowl, mix 1 cup of the flour, the rosemary, sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves side of bowl.

2
Place dough on lightly floured surface. Knead 5 to 8 minutes or until smooth and springy. 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 30 minutes or until almost doubled in size. Dough is ready if indentation remains when touched.

3
Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil or spray with cooking spray. Gently push fist into dough to deflate. Divide dough in half. Pat dough into 10-inch round on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 30 minutes or until doubled in size.

4
Heat oven to 400°F. With fingertips, gently make ½-inch-deep depressions about 2 inches apart in dough. Carefully brush with 2 tablespoons oil; sprinkle with cheese. Bake 15 to 20 minutes or until golden brown. Serve warm or cool.

1 Slice:
Calories 80 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch
Carbohydrate Choices:
1

onion focaccia:
Make dough as directed—except omit rosemary, 2 tablespoons oil and Parmesan cheese. In 10-inch skillet, heat
1
⁄
3
cup olive oil over medium heat. Stir in 4 cups thinly sliced onions and 4 cloves garlic, finely chopped. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Cook 30 to 40 minutes longer, stirring well every 5 minutes, until onions are light golden brown. Continue and bake as directed in recipe—except do not brush dough with oil; after second rising, carefully spread onion mixture over breads.

breadsticks:
Make dough as directed. After kneading, cover loosely with plastic wrap; let rest 30 minutes. Grease 2 cookie sheets with shortening or cooking spray; sprinkle with cornmeal. Divide dough into 12 pieces. Roll and shape each piece into 12-inch rope, sprinkling with flour if dough is too sticky. Place ropes about ½ inch apart on cookie sheets. Brush with 2 tablespoons oil and sprinkle with grated Parmesan cheese or coarse (kosher or sea) salt if desired. Cover loosely with plastic wrap and let rise in warm place 20 minutes or until almost doubled in size. Heat oven to 425°F. Bake 10 to 12 minutes or until golden brown.
Makes 12 breadsticks

Classic Focaccia

prep time:
35 minutes
·
start to finish:
2 hours 45 minutes
·
1 focaccia (8 slices)

• dough
  
• ¾
  cup water
  
• 2
  tablespoons olive or vegetable oil
  
• 2
  cups bread flour
  
• 1
  tablespoon sugar
  
• 1
  teaspoon salt
  
• 1½
  teaspoons bread machine yeast
  
• onion topping
  
• ¼
  cup butter
  
• 4
  large onions, sliced
  
• ¾
  cup shredded mozzarella cheese (3 oz)
  
• 2
  tablespoons grated Parmesan cheese
  

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
Grease cookie sheet. Pat dough into 12-inch round on cookie sheet. Cover and let rise in warm place 30 minutes or until almost double.

4
Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook onions in butter 25 to 30 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.

5
Heat oven to 400°F. With fingertips or handle of wooden spoon, make deep depressions in dough at 1-inch intervals. Spread onions over dough. Sprinkle with cheeses. Bake 15 to 18 minutes or until edge is golden brown. Remove from cookie sheet to cooling rack. Serve warm. Cut into wedges or squares.

1 Slice:
Calories 280 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 20mg; Sodium 420mg; Total Carbohydrate 34g (Dietary Fiber 2g); Protein 8g
Exchanges:
2½ Starch, 2 Fat
Carbohydrate Choices:
2

Caramelized-Onion Focaccia

prep time:
15 minutes
·
start to finish:
1 hour 45 minutes
·
2 focaccias (16 slices each)

• 2¾
  to 3 cups all-purpose flour
  
• 2
  tablespoons sugar
  
• ½
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1
  cup water
  
• ¼
  cup olive or vegetable oil
  
• ½
  medium green bell pepper, cut into thin slices
  
• ½
  medium red bell pepper, cut into thin slices
  
• ½
  cup shredded mozzarella cheese (2 oz), if desired
  
• ½
  teaspoon dried basil leaves
  
• ½
  teaspoon dried oregano leaves
  
• ½
  teaspoon garlic powder
  
• ½
  teaspoon salt
  

1
In large bowl, mix 1½ cups of flour, the sugar, ½ teaspoon salt and the yeast. In 1-quart saucepan, heat water and 2 tablespoons of the oil until very warm (120°F to 130°F); stir into flour mixture. Beat with electric mixer on low speed about 30 seconds, scraping bowl occasionally, until batter is springy and pulls away from side of bowl. Stir in enough remaining flour to make a soft dough. Cover and let rise in warm place 1 hour or until doubled in size. (If using fast-acting yeast, omit 1-hour rise time; cover and let rest on floured surface 10 minutes.)

2
Grease 2 cookie sheets. Stir down dough; divide in half. Place each half on cookie sheet; press into 12-inch round. Brush each round with about 1 tablespoon of the remaining oil. Top each with half of the bell peppers, cheese, basil, oregano, garlic powder and ½ teaspoon salt. Let stand 10 to 12 minutes.

3
Heat oven to 425°F. Bake 12 to 15 minutes or until crust is golden brown. Cut into wedges. Serve hot.

1 Slice:
Calories 80 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 1g
Exchanges:
½ Starch, ½ Other Carbohydrate, ½ Fat
Carbohydrate Choices:
1

prep time:
15 minutes
·
start to finish:
2 hours 40 minutes
·
1 focaccia (8 slices)

• 2
  ⁄
  3
  cup water
  
• 1
  tablespoon olive or vegetable oil
  
• 2
  tablespoons spicy mustard
  
• 2¼
  cups bread flour
  
• 1
  tablespoon sugar
  
• 1
  teaspoon table salt
  
• 1½
  teaspoons bread machine or fast-acting dry yeast
  
• 3
  tablespoons olive or vegetable oil
  
• Coarse (kosher or sea) salt, if desired
  

1
Measure carefully, placing all ingredients except 3 tablespoons oil and the coarse salt 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. Knead 5 minutes on lightly floured surface (if necessary, knead in enough additional flour to make dough easy to handle). Cover and let rest 10 minutes.

4
Grease large cookie sheet. Roll or pat dough into 12-inch round on cookie sheet. Cover and let rise in warm place 10 minutes or until almost double.

5
Heat oven to 400°F. Prick dough with fork at 1-inch intervals or make deep depressions in dough with fingertips. Brush with 3 tablespoons oil. Sprinkle with coarse salt. Bake 15 to 18 minutes or until golden brown. Serve warm or cool.

1 Slice:
Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 390mg; Total Carbohydrate 30g (Dietary Fiber 1g); Protein 5g
Exchanges:
1½ Starch, ½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

prep time:
40 minutes
·
start to finish:
40 minutes
·
6 flatbreads (4 slices each)

• 3
  cups all-purpose flour
  
• 2
  tablespoons sesame seed
  
• 1½
  teaspoons baking powder
  
• 1
  teaspoon salt
  
• 1
  tablespoon sesame oil
  
• 1
  cup plus 1 to 2 tablespoons cold water
  
• 1
  ⁄
  3
  cup chopped green onions (4 medium)
  
• ½
  cup vegetable oil
  

1
In medium bowl, mix flour, sesame seed, baking powder and salt. Stir in sesame oil and enough cold water to make a smooth, soft dough. On floured surface, knead dough 3 minutes. Divide dough into 6 equal parts; keep covered. Roll each part into 7-inch round.

2
Sprinkle each round with about 1 tablespoon of the onions. Roll each round up tightly, pinching side and ends to seal. Roll into 12-inch rope. Shape each rope to form a coil, tucking end under coil; roll into 7-inch round.

3
In 8-inch skillet, heat vegetable oil over medium heat to 375°F. Cook 1 round in oil 1 to 3 minutes, turning once, until golden brown. Drain on paper towels. Repeat with remaining rounds. Cut each round into 4 wedges. Serve warm.

1 Slice:
Calories 80 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch
Carbohydrate Choices:
1