Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (26 page)

prep time:
20 minutes
·
start to finish:
7 hours 30 minutes
·
12 mini brioche

• ¼
  cup water
  
• 3
  tablespoons butter, softened
  
• 2
  eggs
  
• 2½
  cups bread flour
  
• ¼
  cup sugar
  
• ¾
  teaspoon salt
  
• 1
  teaspoon grated orange or lemon peel
  
• 2½
  teaspoons bread machine yeast
  
• 1
  tablespoon milk
  
• 1
  egg yolk
  
• Coarse sugar crystals
  

1
Measure carefully, placing all ingredients except milk, egg yolk and sugar crystals in bread machine pan in the order recommended by the manufacturer.

2
Select Dough/Manual cycle. Do not use delay cycle.

3
Grease medium bowl. Place dough in bowl, turning dough to grease all sides. Cover with plastic wrap; refrigerate at least 4 hours but no longer than 24 hours.

4
Grease 12 regular-size muffin cups. Punch down dough. Divide dough into 16 equal pieces. Roll each piece into a ball. Cut 4 balls into 3 pieces each; roll into small balls. Place 12 large balls in muffin cups. Flatten and make an indentation in center of each with thumb. Place 1 small ball in each indentation. Cover and let rise in warm place 50 to 60 minutes or until doubled in size.

5
Heat oven to 350°F. Mix milk and egg yolk; gently brush over tops of rolls. Sprinkle with sugar crystals. Bake 15 to 20 minutes or until golden brown. Remove from pan to cooling rack. Serve warm.

1 Mini Brioche:
Calories 170 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 60mg; Sodium 180mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 5g
Exchanges:
1½ Starch, ½ Other Carbohydrate, ½ Fat
Carbohydrate Choices:
2

Miniature Brioche

prep time:
10 minutes
·
start to finish:
40 minutes
·
18 mini popovers

• 2
  eggs, room temperature
  
• 2
  ⁄
  3
  cup milk, room temperature
  
• 2
  ⁄
  3
  cup all-purpose flour
  
• 3
  tablespoons finely shredded Cheddar cheese
  
• 1
  tablespoon chopped fresh or 1 teaspoon freeze-dried chives
  
• 1
  ⁄
  8
  teaspoon garlic powder
  
• 1
  ⁄
  8
  teaspoon salt
  

1
Heat oven to 450°F. Generously spray 18 mini muffin cups with cooking spray. In small bowl, beat eggs with whisk or egg beater until lemon-colored and foamy. Add milk; blend well. Add flour and remaining ingredients; beat just until batter is smooth and foamy on top. Divide batter evenly among muffin cups, filling to within ¼ inch of top.

2
Bake 10 minutes. DO NOT OPEN OVEN. Reduce oven temperature to 350°F; bake 10 to 20 minutes longer or until popovers are high and deep golden brown. Remove from oven; insert sharp knife into each popover to allow steam to escape. Remove from pan. Serve hot.

2 Mini Popovers:
Calories 70 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 50mg; Sodium 70mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 3g
Exchanges:
½ Starch, ½ Fat
Carbohydrate Choices:
½

prep time:
15 minutes
·
start to finish:
25 minutes
·
24 mini focaccias

• 2¼
  cups Original Bisquick mix
  
• 2
  ⁄
  3
  cup milk
  
• 2
  teaspoons olive or vegetable oil
  
• ½
  teaspoon dried rosemary leaves, crumbled
  
• ½
  teaspoon garlic powder
  

1
Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough additional Bisquick mix (up to ¼ cup) to make dough easy to handle.

2
Place dough on surface generously sprinkled with additional Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into a ball; knead 10 times.

3
Roll out dough to ¼-inch thickness. Cut with 2-inch round cutter dipped in Bisquick mix. On ungreased cookie sheet, place about 2 inches apart. Brush with oil; sprinkle with rosemary and garlic powder.

4
Bake 8 to 10 minutes or until golden brown. Serve warm.

1 Mini Focaccia:
Calories 50 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 1g
Exchanges:
½ Starch, ½ Fat
Carbohydrate Choices:
½

chapter five

French Bread

prep time:
20 minutes
·
start to finish:
4 hours 40 minutes
·
1 loaf (12 slices)

• bread
  
• 2
  to 2½ cups all-purpose flour
  
• 1
  tablespoon sugar
  
• 1½
  teaspoons table salt
  
• 1
  package regular active dry yeast (2¼ teaspoons)
  
• 1¼
  cups very warm water (120°F to 130°F)
  
• 1
  tablespoon olive oil
  
• 1
  cup semolina flour
  
• 1
  tablespoon chopped fresh rosemary leaves
  
• 1
  tablespoon cornmeal
  
• topping
  
• 2
  teaspoons olive oil
  
• 1
  tablespoon chopped fresh rosemary leaves
  
• ½
  teaspoon coarse (kosher or sea) salt
  

1
In large bowl, mix 2 cups of the all-purpose flour, the sugar, table salt and yeast. Stir in warm water and 1 tablespoon olive oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.

2
Stir in semolina flour and 1 tablespoon rosemary. Stir in additional all-purpose flour, 1 tablespoon at a time, until dough leaves side of bowl, flour is incorporated and dough is not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.

3
Line cookie sheet with cooking parchment paper. Sprinkle parchment with cornmeal. Place dough on lightly floured surface; turn dough to lightly coat with flour. With floured hands, shape dough into 6×4-inch oval by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size.

4
Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 400°F. Brush dough with 2 teaspoons olive oil; sprinkle with 1 tablespoon rosemary and the sea salt. Slide dough and parchment paper from cookie sheet onto pizza stone.

5
Bake 20 to 25 minutes or until golden brown. Cool on cooling rack, about 1 hour.

1 Slice:
Calories 150 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 390mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, ½ Other Carbohydrate
Carbohydrate Choices:
2

Artisan Semolina and Rosemary Bread