Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (14 page)

prep time:
20 minutes
·
start to finish:
3 hours 30 minutes
·
1 loaf (12 slices)

• bread
  
• 1½
  cups all-purpose flour
  
• 1½
  teaspoons ground cinnamon
  
• 1
  teaspoon baking powder
  
• ½
  teaspoon salt
  
• ½
  teaspoon ground nutmeg
  
• ¼
  teaspoon ground allspice
  
• 2
  ⁄
  3
  cup granulated sugar
  
• ½
  cup vegetable oil
  
• 1
  egg
  
• 1
  egg yolk
  
• 1½
  teaspoons vanilla
  
• ½
  cup milk
  
• 1
  cup chopped peeled apples
  
• ½
  cup dried figs, chopped
  
• glaze
  
• 1
  ⁄
  3
  to ½ cup powdered sugar
  
• 2
  tablespoons honey
  
• 1
  tablespoon butter, softened
  
• Dash ground allspice
  

1
Heat oven to 350°F. Spray bottom only of 8×4-inch loaf pan with cooking spray. In medium bowl, stir flour, cinnamon, baking powder, salt, nutmeg and ¼ teaspoon allspice with whisk.

2
In large bowl, beat granulated sugar and oil with electric mixer on medium speed 1 minute or until blended. Beat in egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla.

3
Beat flour mixture into sugar mixture alternately with milk on low speed, beating after each addition until smooth. Stir in apples and figs. Pour into pan.

4
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes.

5
Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.

6
In small bowl, beat
1
⁄
3
cup powdered sugar, the honey, butter and dash of allspice until smooth, slowly adding additional powdered sugar for desired glaze consistency. Spread glaze over top of loaf. Let stand until set. (Glaze will remain slightly tacky to the touch.) Wrap tightly and store in refrigerator.

1 Slice:
Calories 260 (Calories from Fat 100); Total Fat 11g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 40mg; Sodium 160mg; Total Carbohydrate 36g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 1½ Other Carbohydrate, 2 Fat
Carbohydrate Choices:
2½

Apple-Fig Bread with Honey Glaze

prep time:
15 minutes
·
start to finish:
1 hour 25 minutes
·
1 loaf (12 slices)

• 1
  cup 5-grain rolled whole-grain cereal or old-fashioned oats
  
• 3
  cups white whole wheat flour
  
• 1
  ⁄
  3
  cup packed brown sugar
  
• 1
  teaspoon baking soda
  
• 1
  teaspoon cream of tartar
  
• ¾
  teaspoon salt
  
• ¼
  cup cold butter, cut into small pieces
  
• ½
  cup sweetened dried cranberries, cherries or raisins
  
• 1
  egg
  
• 1½
  cups buttermilk
  

1
Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.

2
In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in dried cranberries.

3
In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.

4
On large cookie sheet, shape dough into 7-inch round. Using sharp knife, cut large X shape ¼ inch deep into top of dough. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.

5
Bake 35 to 40 minutes or until top is golden brown. Remove from pan to cooling rack. Cool 30 minutes. Using serrated knife, cut into 12 slices or wedges to serve.

1 Slice:
Calories 230 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 30mg; Sodium 320mg; Total Carbohydrate 38g (Dietary Fiber 4g); Protein 6g
Exchanges:
2 Starch, ½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2½

Five-Grain Buttermilk-Cranberry Bread

prep time:
25 minutes
·
start to finish:
3 hours 55 minutes
·
1 loaf (12 slices)

• streusel
  
• ¼
  cup packed brown sugar
  
• ¼
  cup chopped walnuts, toasted
  *
  
• 2
  teaspoons ground cinnamon
  
• bread
  
• 1
  cup all-purpose flour
  
• ½
  cup whole wheat flour
  
• ½
  cup old-fashioned oats
  
• 2
  tablespoons ground flaxseed or flaxseed meal
  
• 1
  teaspoon baking powder
  
• ½
  teaspoon salt
  
• ¼
  teaspoon baking soda
  
• ¾
  cup packed brown sugar
  
• 2
  ⁄
  3
  cup vegetable oil
  
• 2
  eggs
  
• ¼
  cup sour cream
  
• 2
  teaspoons vanilla
  
• ½
  cup milk
  
• icing
  
• ¾
  to 1 cup powdered sugar
  
• 1
  tablespoon milk
  
• 2
  teaspoons light corn syrup
  

1
Heat oven to 350°F. Spray bottom only of 9×5-inch loaf pan with cooking spray. In small bowl, stir together all streusel ingredients; set aside.

2
In medium bowl, stir flours, oats, flaxseed, baking powder, salt and baking soda with whisk until blended.

3
In large bowl, beat ¾ cup brown sugar and the oil with electric mixer on medium speed 1 minute or until blended. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla.

4
Beat flour mixture into sugar mixture alternately with ½ cup milk on low speed, beating after each addition until smooth. Spoon one-third of batter in pan (about 1 cup); sprinkle with half of the streusel (about
1
⁄
3
cup). Top with half of remaining batter (about 1 cup), spreading gently. Sprinkle with remaining streusel mixture. Top with remaining batter. Gently run knife through batter to swirl.

5
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes.

6
Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.

7
In small bowl, beat all icing ingredients, adding enough of the powdered sugar for desired drizzling consistency. Drizzle icing over bread. Let stand until set. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

*
To toast walnuts, bake in ungreased shallow pan at 350°F for 7 to 11 minutes, stirring occasionally, until light brown.

1 Slice:
Calories 320 (Calories from Fat 150); Total Fat 16g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 40mg; Sodium 190mg; Total Carbohydrate 40g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 3 Fat
Carbohydrate Choices:
2½

Oatmeal-Streusel Bread

prep time:
15 minutes
·
start to finish:
1 hour 45 minutes
·
1 loaf (32 slices)

• 1
  cup all-purpose flour
  
• 1
  cup whole wheat flour
  
• 1
  cup whole-grain cornmeal
  
• 1
  cup raisins
  
• 2
  cups buttermilk
  
• ¾
  cup molasses
  
• 2
  teaspoons baking soda
  
• 1
  teaspoon salt
  

1
Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray.

2
In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly. Pour into casserole.

3
Bake uncovered about 1 hour or until toothpick inserted in center comes out clean. Immediately loosen sides of bread with metal spatula and remove bread from casserole. Cool 30 minutes on cooling rack before slicing. Serve warm.

1 Slice:
Calories 90 (Calories from Fat 0); Total Fat 0.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 19g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch
Carbohydrate Choices:
1

Brown Bread with Raisins