Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (28 page)

prep time:
25 minutes
·
start to finish:
8 hours
·
2 loaves (16 slices each)

• 1½
  cups all-purpose flour
  
• 1
  package regular active dry yeast (2¼ teaspoons)
  
• 1
  cup very warm water (120°F to 130°F)
  
• 1
  teaspoon salt
  
• 1
  1
  ⁄
  3
  to 1
  2
  ⁄
  3
  cups all-purpose or bread flour
  

1
In large bowl, mix 1½ cups all-purpose flour and the yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently, until batter is very smooth. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.

2
Stir in salt and enough flour, ½ cup at a time, until a soft dough forms. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 15 minutes or until doubled in size. Dough is ready if indentation remains when touched.

3
Grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface; form dough into an oval-shaped mound. Sprinkle top of dough with flour. With a straight-edged knife, press straight down on dough lengthwise to divide it into 2 equal parts (the parts will be elongated in shape). Gently shape each part into a narrow loaf, about 16 inches long, stretching the top of the loaf slightly to make it smooth. Place loaves, smooth side up, on cookie sheet about 4 inches apart.

4
Cover loaves loosely, but airtight, with plastic wrap. (Loaves will expand slightly in refrigerator.) Refrigerate at least 4 hours but no longer than 24 hours. (This step can be omitted, but refrigerating develops the flavor and texture of the bread. If omitted, continue with next step.)

5
Uncover loaves and spray with cool water; let rise in warm place about 1 hour or until refrigerated loaves have come to room temperature.

6
Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about ½ inch from the top. Heat oven to 450°F.

7
Using serrated knife, carefully cut ¼-inch-deep slashes diagonally across loaves at 2-inch intervals. Spray loaves with cool water. Place loaves in oven and spray again.

8
Bake 18 to 20 minutes or until loaves are deep golden brown with crisp crust and sound hollow when tapped. Remove from cookie sheet to cooling rack; cool.

1 Slice:
Calories 40 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 1g
Exchanges:
½ Starch
Carbohydrate Choices:
½

cheesy herbed french bread:
Stir in ¼ cup grated Parmesan cheese and 1 teaspoon dried basil leaves with the flour in step 2.

garlic bread:
Heat oven to 400°F. In small bowl, stir ¼ teaspoon garlic powder with
1
⁄
3
cup softened butter. Slice 1 loaf French bread into 1-inch slices. Spread each slice with butter mixture. Wrap in foil. Bake 10 to 15 minutes or until hot.

French Bread

prep time:
25 minutes
·
start to finish:
18 hours 20 minutes
·
2 loaves (12 slices each)

• starter
  
• ¼
  teaspoon regular active dry yeast
  
• ½
  cup water
  
• 1
  cup bread flour
  
• bread
  
• ¾
  cup water
  
• 2
  teaspoons olive or vegetable oil
  
• 2¼
  cups bread flour
  
• ¾
  teaspoon regular active dry yeast
  
• 1½
  teaspoons salt
  
• Cornmeal
  

1
In small bowl, stir all starter ingredients until well blended. Cover with plastic wrap; let stand at room temperature 12 to 24 hours.

2
In large bowl, mix starter and all bread ingredients except cornmeal with heavy-duty electric mixer using dough hook on medium speed 4 minutes or in food processor fitted with metal blade for 1 minute. Dough will be very sticky.

3
Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise at room temperature about 1 hour 30 minutes or until doubled in size. Dough is ready if indentation remains when touched. Gently stir down dough with rubber spatula. Cover with plastic wrap; let rise 1 hour longer.

4
On generously floured surface, divide dough in half. Gently press each half with floured fingers into 10×4-inch rectangle. Sprinkle cornmeal over large cookie sheet; place loaves about 3 inches apart on cornmeal. Using spray bottle with fine mist, spray tops of loaves with cool water. Cover loosely with plastic wrap; let rise 1 hour 30 minutes to 2 hours or until almost doubled in size.

5
Heat oven to 425°F. Using spray bottle with fine mist, spray tops of loaves with cool water. Bake 18 to 22 minutes or until loaves sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour.

1 Slice:
Calories 70 (Calories from Fat 5); Total Fat 0.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch
Carbohydrate Choices:
1

Ciabatta

prep time:
25 minutes
·
start to finish:
4 hours 5 minutes
·
1 large loaf (32 slices)

• 5
  to 5½ cups bread flour
  
• 1
  teaspoon sugar
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 2
  cups very warm water (120°F to 130F°)
  
• 2
  tablespoons olive or vegetable oil
  
• 2
  teaspoons salt
  

1
In large bowl, mix 2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.

2
Stir in oil and salt. Stir in enough remaining flour, ½ cup at a time, until a soft, smooth dough forms. Place dough on lightly floured surface. Knead 10 minutes, adding flour as necessary to keep dough from sticking, or until dough is smooth and springy.

3
Grease large bowl with shortening. 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 doubled in size. Dough is ready if indentation remains when touched.

4
Grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until almost double.

5
Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about ½ inch from top. Heat oven to 425°F.

6
Spray loaf with cool water; sprinkle lightly with flour. Using serrated knife, carefully cut 3 (¼-inch-deep) slashes on top of loaf.

7
Bake 35 to 40 minutes or until loaf is deep golden brown with crisp crust and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

1 Slice:
Calories 80 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch
Carbohydrate Choices:
1

prep time:
50 minutes
·
start to finish:
3 hours 45 minutes
·
2 wreaths (24 slices each)

• bread
  
• 5¾
  to 6½ cups all-purpose flour
  
• 1
  ⁄
  3
  cup sugar
  
• 1½
  teaspoons salt
  
• 2
  packages regular active dry yeast (4½ teaspoons)
  
• 1
  cup canned pumpkin (not pie filling mix)
  
• ¼
  cup butter
  
• 1½
  cups apple cider or apple juice
  
• topping
  
• 1
  egg
  
• 1
  tablespoon water
  
• 2
  teaspoons sesame seed, if desired
  
• 2
  teaspoons poppy seed, if desired
  

1
In large bowl, stir 2 cups of the flour, the sugar, salt and yeast. In 2-quart saucepan, heat pumpkin, butter and cider over medium heat until very warm (120°F to 130°F). Add to flour mixture; beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally.

2
Stir in enough of the remaining flour to make a soft dough. On floured surface, knead dough 3 to 5 minutes or until smooth and springy. Place dough in greased bowl, turning to grease top. Cover with plastic wrap and cloth towel; let rise in warm place until doubled in size, about 1 hour.

3
Grease large cookie sheet. Punch down dough. Divide in half; divide each half into 3 pieces. On lightly floured surface, roll each piece into 24-inch rope. On cookie sheet, place 3 ropes close together. Braid loosely; pinch ends together, forming a circle. Repeat with remaining dough. Cover and let rise in warm place 20 to 30 minutes or until almost doubled in size.

4
Heat oven to 375°F. In small bowl, beat egg and water until well blended; brush over braids; sprinkle with sesame and poppy seed.

5
Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet to cooling racks. Cool about 1 hour.

1 Slice:
Calories 80 (Calories from Fat 10); Total Fat 1.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 85mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch
Carbohydrate Choices:
1

prep time:
25 minutes
·
start to finish:
2 hours 20 minutes
·
1 loaf (24 slices)

• 1
  1
  ⁄
  3
  cups all-purpose flour
  
• 1
  tablespoon sugar
  
• ½
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1
  ⁄
  3
  cup butter
  
• ¼
  cup water
  
• ¼
  cup milk
  
• 1
  egg
  
• 1
  cup shredded Swiss cheese (4 oz)
  
• 1
  clove garlic, finely chopped
  
• Butter, softened
  
• Grated Parmesan cheese, if desired
  
• Freshly cracked pepper, if desired
  

1
In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat
1
⁄
3
cup butter, the water and milk over medium heat, stirring frequently, until very warm (120°F to 130°F). Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.

2
Stir in remaining
1
⁄
3
cup flour, the Swiss cheese and garlic. (If dough is sticky, stir in 1 to 2 tablespoons additional flour.) Cover and let rise in warm place about 45 minutes or until doubled in size.

3
Grease 1-quart casserole with shortening or cooking spray. Stir down dough; shape into a ball. Place in casserole. Brush top with softened butter; sprinkle with Parmesan cheese and pepper. Cover and let rise in warm place about 35 minutes or until doubled in size. (If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.)

4
Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Immediately remove from casserole to cooling rack. Serve warm.

1 Slice:
Calories 70 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 80mg; Total Carbohydrate 6g (Dietary Fiber 0g); Protein 2g
Exchanges:
½ Starch, 1 Fat
Carbohydrate Choices:
½

Swiss Cheese Soufflé Bread