Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (39 page)

prep time:
30 minutes
·
start to finish:
2 hours 5 minutes
·
15 breadsticks

• 2
  to 2¼ cups all-purpose flour
  
• ¾
  cup whole wheat flour
  
• ¾
  cup cooked wild rice or brown rice
  
• 1
  tablespoon vegetable oil
  
• 2
  tablespoons molasses
  
• 1½
  teaspoons fennel seed, if desired
  
• 1½
  teaspoons salt
  
• 1½
  teaspoons regular active or fast-acting dry yeast
  
• 1
  cup very warm water (120°F to 130°F)
  
• Additional vegetable oil, if desired
  

1
In large bowl, mix 1 cup of the all-purpose flour, the whole wheat flour, wild rice, 1 tablespoon oil, the molasses, fennel seed, salt and yeast. Stir in warm water until blended. Stir in enough remaining all-purpose flour to make dough easy to handle.

2
On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour or until doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)

3
Grease 2 cookie sheets. Punch down dough. Divide dough into 15 equal pieces. Roll each piece into 9-inch rope. Place on cookie sheets. Brush with additional oil. Cover and let rise in warm place 5 to 15 minutes or until slightly risen.

4
Heat oven to 375°F. Bake 15 to 20 minutes or until golden brown.

1 Breadstick:
Calories 110 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 21g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate
Carbohydrate Choices:
1½

prep time:
30 minutes
·
start to finish:
3 hours
·
32 grissini

• breadsticks
  
• ¾
  cup warm water (105°F to 115°F)
  
• 1
  teaspoon regular active dry yeast
  
• ½
  teaspoon sugar
  
• 2
  tablespoons olive oil
  
• ½
  cup whole wheat flour
  
• 1¼
  to 1¾ cups all-purpose flour
  
• 1
  ⁄
  3
  cup grated Parmesan cheese
  
• 1
  teaspoon salt
  
• ½
  teaspoon coarsely ground black pepper
  
• topping
  
• 2
  to 3 teaspoons olive oil
  
• ¼
  cup grated Parmesan cheese
  
• 1
  teaspoon coarsely ground black pepper
  

1
In large bowl, combine warm water, yeast and sugar; stir until yeast is dissolved. Add 2 tablespoons olive oil. Stir in whole wheat flour and ½ cup of the all-purpose flour with whisk until mixture is smooth. Cover and let stand in warm place 35 to 45 minutes or until mixture is light and bubbly.

2
Stir in
1
⁄
3
cup Parmesan cheese, the salt and ½ teaspoon pepper. Add ¾ cup of the all-purpose flour, gradually adding additional all-purpose 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. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.

4
Position one oven rack in lower third of oven and second oven rack in upper third of oven. Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper.

5
Gently push fist into dough to deflate. On lightly oiled surface, pat out dough to 8-inch square. Using pizza cutter or sharp knife, cut square in half. Cut each half crosswise into 16 strips. Roll each strip to 10- to 12-inch length; place on cookie sheet. Brush with 2 to 3 teaspoons olive oil; sprinkle with ¼ cup Parmesan cheese and 1 teaspoon pepper.

6
Bake 12 to 15 minutes or until golden brown and crisp, moving cookie sheets to other rack position halfway through baking. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

1 Grissini:
Calories 280 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 50mg; Sodium 2300mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 11g
Exchanges:
2½ Starch, ½ Medium-Fat Meat, 1 Fat
Carbohydrate Choices:
2½

Black Pepper ’n Parmesan Grissini

prep time:
35 minutes
·
start to finish:
1 hour 30 minutes
·
8 pretzels

• pretzels
  
• 3
  cups all-purpose flour
  
• 1
  package fast-acting dry yeast (2¼ teaspoons)
  
• 1
  teaspoon table salt
  
• ½
  teaspoon sugar
  
• 1
  to 1¼ cups very warm water (120°F to 130°F)
  
• filling
  
• ¾
  cup shredded sharp Cheddar cheese (3 oz)
  
• ½
  cup shredded Swiss cheese (2 oz)
  
• 2
  oz cream cheese (one-fourth of 8-oz package), softened
  
• Dash ground red pepper (cayenne)
  
• topping
  
• 2
  cups water
  
• ¼
  cup baking soda
  
• 1
  egg
  
• 1
  tablespoon water
  
• 1
  teaspoon coarse (kosher or sea) salt, if desired
  

1
In large bowl, stir flour, yeast, table salt and sugar with whisk. Add 1 cup warm water; stir to combine, slowly adding additional water as necessary to make dough easy to handle.

2
Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. 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 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.

3
Meanwhile, in small bowl, stir together all filling ingredients.

4
Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface. Using floured rolling pin, roll to 16×12-inch rectangle. Using pizza cutter, cut dough crosswise into 8 (2×12-inch) strips. Spoon cheese mixture down center of each dough strip. Press dough over filling, pinching edges and ends to seal. Gently press or roll each strip to 15-inch rope.

5
To make pretzel shape, form each rope into U shape. Twist ends twice. Overlap twisted ends to form X shape; press together where dough touches. Pick ends up and place on rounded portion of U shape. Tuck one end under dough; place other end on top of dough.

6
In medium microwavable bowl, microwave 2 cups water on High 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, one at a time, into water mixture. Immediately remove from water with large pancake turner; place on cooling rack. Let stand at room temperature about 5 minutes.

7
Meanwhile, in small bowl, stir egg and 1 tablespoon water with fork. Brush pretzels with egg mixture; sprinkle with sea salt. Carefully transfer to cookie sheet. Bake 10 to 12 minutes or until golden brown. Remove from pan to cooling rack; cool 10 minutes. Serve warm or cool completely.

1 Pretzel:
Calories 280 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 50mg; Sodium 2300mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 11g
Exchanges:
2½ Starch, ½ Medium-Fat Meat, 1 Fat
Carbohydrate Choices:
2½

Pretzels with Cheese Filling

prep time:
35 minutes
·
start to finish:
1 hour 40 minutes
·
16 pretzels

• 3¾
  to 4¼ cups all-purpose flour
  
• 1
  tablespoon sugar
  
• 1½
  teaspoons table salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1½
  cups water
  
• 2
  tablespoons vegetable oil
  
• 1
  cup water
  
• 2
  teaspoons baking soda
  
• 2
  teaspoons coarse (kosher or sea) salt
  

1
In large bowl, stir 2 cups of the flour, the sugar, salt and yeast with wooden spoon until well mixed. In 1-quart saucepan, heat 1½ cups water over medium heat until very warm (120°F to 130°F). Add warm water and oil to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. With wooden spoon, stir in enough of the remaining flour, about ½ cup at time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).

2
Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Lightly spray a sheet of plastic wrap with cooking spray; cover dough. Let rest 10 minutes.

3
Heat oven to 425°F. Spray cookie sheets with cooking spray. In shallow bowl, stir 1 cup water and the baking soda to make pretzel “wash.”

4
Divide dough into 16 equal pieces. Roll each piece into 24-inch rope (dip hands in pretzel wash to make rolling dough easier). To make pretzel shape, form rope into circle, crossing ends at top. Fold dough so crossed ends rest on bottom of circle. Stir pretzel wash; using a pastry brush, brush over both sides of pretzel. Place pretzel on cookie sheet. Repeat with remaining dough. Reserve remaining pretzel wash. Cover pretzels loosely with plastic wrap. To make thin pretzels, let rest about 5 minutes or until very slightly puffed. To make thicker pretzels, let rise in warm place 15 to 20 minutes or until puffed.

5
Just before baking, brush pretzels with reserved wash; sprinkle with coarse salt. Bake 1 cookie sheet at a time 10 to 13 minutes or until golden brown. Remove from cookie sheets to cooling racks; cool at least 15 minutes. Serve warm or cool.

1 Pretzel:
Calories 120 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 670mg; Total Carbohydrate 23g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate
Carbohydrate Choices:
1½

parmesan-herb soft pretzels:
Mix 2 tablespoons grated Parmesan cheese, ½ teaspoon dried basil leaves and ¼ teaspoon garlic powder. Brush hot baked pretzels with melted butter; sprinkle with cheese mixture.

Soft Pretzels