Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (43 page)
Read Betty Crocker The Big Book of Bread (Betty Crocker Big Book) Online
Authors: Betty Crocker
prep time:
15 minutes
·
start to finish:
35 minutes
·
1 flatbread (12 slices)
- 2
cups Original Bisquick mix - ½
cup very warm water (120°F to 130°F) - 2
tablespoons butter, melted - ¼
cup shredded Cheddar cheese (1 oz) - ¼
cup shredded Monterey Jack cheese (1 oz) - ¼
cup grated Parmesan cheese - 2
teaspoons parsley flakes - ½
teaspoon Italian seasoning
1
Heat oven to 450°F. In large bowl, mix Bisquick and warm water until stiff dough forms. Let stand 10 minutes. Place dough on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 60 times.
2
Pat dough into 11-inch square on ungreased cookie sheet. Spread butter over dough. In small bowl, mix remaining ingredients; sprinkle over dough.
3
Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.
1 Slice:
Calories 130 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3.5g; Trans Fat 1g); Cholesterol 10mg; Sodium 320mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, 1½ Fat
Carbohydrate Choices:
1
bake smart
Transform this flatbread into a vegetarian pizza by adding chopped veggies, sliced olives and fresh basil.
Instead of opening two bags of shredded cheese, you can buy one of the many “pizza-style” shredded cheese blends. Use ½ cup to replace the Cheddar and Monterey Jack.
prep time:
15 minutes
·
start to finish:
40 minutes
1 flatbread (
16 servings)
- 2
cups Original Bisquick mix - ½
cup very warm water (120°F to 130°F) - 2
tablespoons butter, melted - ¼
cup shredded Cheddar cheese (1 oz) - ¼
cup shredded Monterey Jack cheese (1 oz) - ¼
cup grated Parmesan cheese - ½
teaspoon garlic powder - ½
teaspoon Italian seasoning, if desired
1
Heat oven to 450°F. In medium bowl, stir Bisquick mix and warm water until stiff dough forms. Let stand 10 minutes.
2
On work surface sprinkled with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into a ball; knead 60 times.
3
On ungreased cookie sheet, pat or roll dough into 12-inch square. Brush butter over dough. In small bowl, mix remaining ingredients; sprinkle over dough.
4
Bake 10 to 12 minutes or until edges are golden brown. Break into pieces and serve warm.
1 Serving:
Calories 90 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2.5g; Trans Fat 0.5g); Cholesterol 10mg; Sodium 240mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 3g
Exchanges:
½ Starch, 1 Fat
Carbohydrate Choices:
½
bake smart
To make dough easier to pat onto the cookie sheet, dip your fingers into Bisquick mix.
Note:
The recipes in this cookbook have not been developed or tested using metric measures. When converting recipes to metric, some variations in quality may be noted.
| U.S. Units | Canadian Metric | Australian Metric |
|---|---|---|
| ¼ teaspoon | 1 mL | 1 ml |
| ½ teaspoon | 2 mL | 2 ml |
| 1 teaspoon | 5 mL | 5 ml |
| 1 tablespoon | 15 mL | 20 ml |
| ¼ cup | 50 mL | 60 ml |
| ⅓ cup | 75 mL | 80 ml |
| ½ cup | 125 mL | 125 ml |
| ⅔ cup | 150 mL | 170 ml |
| ¾ cup | 175 mL | 190 ml |
| 1 cup | 250 mL | 250 ml |
| 1 quart | 1 liter | 1 liter |
| 1½ quarts | 1.5 liters | 1.5 liters |
| 2 quarts | 2 liters | 2 liters |
| 2½ quarts | 2.5 liters | 2.5 liters |
| 3 quarts | 3 liters | 3 liters |
| 4 quarts | 4 liters | 4 liters |
| U.S. Units | Canadian Metric | Australian Metric |
|---|---|---|
| 1 ounce | 30 grams | 30 grams |
| 2 ounces | 55 grams | 60 grams |
| 3 ounces | 85 grams | 90 grams |
| 4 ounces (¼ pound) | 115 grams | 125 grams |
| 8 ounces (½ pound) | 225 grams | 225 grams |
| 16 ounces (1 pound) | 455 grams | 500 grams |
| 1 pound | 455 grams | 0.5 kilogram |
| Inches | Centimeters |
|---|---|
| 1 | 2.5 |
| 2 | 5.0 |
| 3 | 7.5 |
| 4 | 10.0 |
| 5 | 12.5 |
| 6 | 15.0 |
| 7 | 17.5 |
| 8 | 20.5 |
| 9 | 23.0 |
| 10 | 25.5 |
| 11 | 28.0 |
| 12 | 30.5 |
| 13 | 33.0 |
| Fahrenheit | Celsius |
|---|---|
| 32° | 0° |
| 212° | 100° |
| 250° | 120° |
| 275° | 140° |
| 300° | 150° |
| 325° | 160° |
| 350° | 180° |
| 375° | 190° |
| 400° | 200° |
| 425° | 220° |
| 450° | 230° |
| 475° | 240° |
| 500° | 260° |
Recipe Testing:
·
Large eggs and 2% milk were used unless otherwise indicated.
·
Fat-free, low-fat, low-sodium or lite products were not used unless indicated.
·
No nonstick cookware and bakeware were used unless otherwise indicated. No dark-colored, black or insulated bakeware was used.
·
When a pan is specified, a metal pan was used; a baking dish or pie plate means ovenproof glass was used.
·
An electric hand mixer was used for mixing only when mixer speeds are specified.
Calculating Nutrition:
·
The first ingredient was used wherever a choice is given, such as
1
⁄
3
cup sour cream or plain yogurt.
·
The first amount was used wherever a range is given, such as 3- to 3½-pound whole chicken.
·
The first serving number was used wherever a range is given, such as 4 to 6 servings.
·
“If desired” ingredients were not included.
·
Only the amount of a marinade or frying oil that is absorbed was included.
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a
Almond(s)
Apple(s)
Apricot
Artisan Semolina and Rosemary Bread
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b
Bacon
Bakery-Style Pumpernickel Rolls
Banana
Bread, Whole Wheat, with Caramel Glaze
Muffins, -Chocolate Chip, Gluten-Free
Basil
and Sun-Dried Tomato Bread, No-Knead
Batter Bread
Beer
-Pimiento Cheese Muffins, Mini
Biscuits
Bisquick
Biscuits, Bacon, with Orange Butter
Biscuits, Cheese-Garlic, Gluten-Free
Biscuits, Cheesy Bacon Pull-Apart
Biscuits, Fruit-Filled Drop, Glazed
Biscuits, Raisin-Cinnamon, Glazed
Coffee Cake, Apples ’n Brown Sugar
Coffee Cake, Banana-Chocolate Chip
