Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (30 page)
Read Betty Crocker The Big Book of Bread (Betty Crocker Big Book) Online
Authors: Betty Crocker
prep time:
40 minutes
·
start to finish:
4 hours 10 minutes
·
1 loaf (16 slices)
- 1½
teaspoons regular active dry yeast - ½
teaspoon sugar - 1
1
⁄
3
cups warm water (105°F to 115°F) - 1½
teaspoons salt - 1
cup white whole wheat flour - ½
cup cornmeal - 1½
to 1¾ cups bread flour or all-purpose flour - 1
⁄
3
cup sun-dried tomatoes in oil, drained, chopped and patted dry - 1
⁄
3
cup pitted kalamata olives, quartered, patted dry - 2
teaspoons olive oil
1
In large bowl, combine yeast and sugar; add
1
⁄
3
cup of the warm water. Let stand 10 minutes or until yeast is dissolved and foamy.
2
Add remaining 1 cup warm water and the salt. Stir in white whole wheat flour, cornmeal and 1½ cups of the bread flour, slowly adding additional flour as necessary to make dough easy to handle.
3
Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Gently knead in sun-dried tomatoes and olives. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
4
Line cookie sheet with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface; press into 10×8-inch oval. Fold 1 long side up to the center; press edge into dough. Fold other long side over to center; press edge into dough (seam will be visible on top). Pinch and press each end to form point. Place dough on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
5
Heat oven to 400°F. Brush loaf with oil. Bake 30 to 35 minutes or until golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.
1
Slice:
Calories 110 (Calories from Fat 15); Total Fat 1.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate
Carbohydrate Choices:
1
bake smart
Substitute green olives for the kalamata olives in this bread. Also, if basil is plentiful in your garden, add 2 tablespoons of the chopped fresh herb to the dough when you knead in the olives and tomatoes.
This bread can be baked on a pizza stone for a crisper crust, if desired. For the best results, heat pizza stone at least 20 minutes before baking the bread.
prep time:
15 minutes
·
start to finish:
2 hours 40 minutes
·
1 loaf (16 slices)
- ¾
cup boiling water - ½
cup old-fashioned or quick-cooking oats - 3
tablespoons shortening - ¼
cup light molasses - 2
teaspoons salt - 1
package regular active or fast-acting dry yeast (2¼ teaspoons) - ¼
cup warm water (105°F to 115°F) - 1
egg - 2¾
cups all-purpose flour
1
Grease 9×5- or 8×4-inch loaf pan with shortening or cooking spray. In large bowl, mix boiling water, oats, shortening, molasses and salt; cool to lukewarm. In small bowl, dissolve yeast in warm water. Add yeast mixture, egg and 1½ cups of the flour to oat mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl frequently. Stir in remaining flour until completely mixed.
2
Spread batter evenly in pan (batter will be sticky; smooth and pat into shape with floured hands). Cover and let rise in warm place about 1 hour 30 minutes or until batter is 1 inch from top of 9×5-inch pan or reaches top of 8×4-inch pan.
3
Heat oven to 375°F. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Remove from pan to cooling rack; cool. For a soft, shiny crust, brush top with butter if desired.
1 Slice:
Calories 130 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 15mg; Sodium 300mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate, ½ Fat
Carbohydrate Choices:
1½
prep time:
30 minutes
·
start to finish:
3 hours 45 minutes
·
1 loaf (16 slices)
- ¾
cup warm water (105°F to 115°F) - 1
tablespoon fast-acting dry yeast - ¾
cup plus 1 tablespoon tapioca flour - ½
cup white rice flour - ¼
cup sweet white sorghum flour - ¼
cup garbanzo and fava flour - ½
cup plus 2 tablespoons potato starch - 1½
teaspoons salt - 1½
teaspoons gluten-free baking powder - 1
teaspoon xanthan gum - 2
eggs - ¼
cup sugar - ¼
cup sunflower oil - 1
teaspoon guar gum - ½
teaspoon apple cider vinegar - Cooking spray without flour
1
Spray bottom and sides of 8×4-inch loaf pan with cooking spray without flour. In small bowl, mix warm water and yeast; set aside.
2
In another small bowl, stir together all flours, the potato starch, salt, baking powder and xanthan gum; set aside.
3
In medium bowl, beat all remaining ingredients except cooking spray with electric mixer on medium speed 1 to 2 minutes. Beat in yeast mixture. Add flour mixture; beat on medium speed until thoroughly mixed. Pour into pan. Spray top of dough with cooking spray; if necessary, smooth top of dough with spatula. Cover with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough rises to top of pan.
4
Heat oven to 375°F. Carefully remove plastic wrap from pan; bake 30 minutes. Reduce oven temperature to 350°F. Cover loaf with parchment paper; bake 25 to 30 minutes longer or until instant-read thermometer inserted in center of loaf reads 207°F. Cool 5 minutes. Remove from pan to cooling rack. Cool completely, about 40 minutes.
1 Slice:
Calories 140 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 280mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 2g
Exchanges:
1 Starch, ½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
1½
Jean Duane,
Alternative Cook
{
www.alternativecook.com
}
bake smart
Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Gluten-free bread looks “done” long before it is done, so don’t be afraid to bake it for an hour.
Don’t omit the xanthan gum! It’s necessary to hold the bread together. Look for it in the gluten-free section of your grocery store or a natural foods store.
prep time:
45 minutes
·
start to finish:
3 days 12 hours
·
2 loaves (16 slices each)
- sourdough starter
- 1
teaspoon regular active dry yeast - ¼
cup warm water (105°F to 115°F) - ¾
cup milk - 1
cup all-purpose flour - bread
- 1
cup sourdough starter - 2½
cups all-purpose or bread flour - 2
cups warm water (105°F to 115°F) - 3¾
to 4¼ cups all-purpose or bread flour - 3
tablespoons sugar - 1
teaspoon salt - 3
tablespoons vegetable oil
1
MAKE SOURDOUGH STARTER 3 DAYS BEFORE MAKING BREAD. In 3-quart glass bowl, dissolve yeast in ¼ cup warm water. Stir in milk. Gradually stir in 1 cup flour; beat until smooth. Cover with towel or cheesecloth; let stand in warm, draft-free place (80°F to 85°F) about 24 hours or until starter begins to ferment (bubbles will appear on surface of starter). If starter has not begun fermentation after 24 hours, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let starter stand 2 to 3 days or until foamy.
2
When starter has become foamy, stir well; pour into 1-quart crock or glass jar with tight-fitting cover. Store in refrigerator. Starter is ready to use when a clear liquid has risen to top. Stir before using.
3
TO MAKE SOURDOUGH BREAD, in 3-quart glass bowl, mix 1 cup sourdough starter, 2½ cups flour and 2 cups warm water with wooden spoon until smooth. Cover and let stand in warm, draft-free place 8 hours.
4
Add 3¾ cups flour, the sugar, salt and oil to mixture in bowl. Stir with wooden spoon until dough is smooth and flour is completely absorbed. (Dough should be just firm enough to gather into a ball. If necessary, gradually add remaining ½ cup flour, stirring until all flour is absorbed.)
5
On heavily floured surface, knead dough about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning to grease all sides. Cover bowl with plastic wrap; let rise in warm place about 1 hour 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.
6
Grease large cookie sheet with shortening. Gently push fist into dough several times to remove air bubbles. Divide dough in half. Shape each half into a round, slightly flat loaf. Do not tear dough by pulling. Place loaves at opposite corners on cookie sheet. With serrated knife, make 3 (¼-inch-deep) slashes in top of each loaf. Cover and let rise about 45 minutes or until doubled in size.
7
Heat oven to 375°F. Brush loaves with cold water. Place in middle of oven. Bake 35 to 45 minutes, brushing occasionally with water, until loaves sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour.
1 Slice:
Calories 110 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 20g (Dietary Fiber 0g); Protein 3g
Exchanges:
1½ Starch
Carbohydrate Choices:
1
bake smart
Use 1 cup starter in the Sourdough Bread recipe; reserve remaining starter for more bread recipes. To remaining starter, add ¾ cup milk and ¾ cup flour. Store covered at room temperature about 12 hours or until bubbles appear. Store in refrigerator.
Use starter regularly, every week or so. If the volume of the breads you bake begins to decrease, dissolve 1 teaspoon active dry yeast in ¼ cup warm water. Stir in ½ cup milk, ¾ cup flour and the remaining starter.
