Read Online Betty Crocker The Big Book of Bread (Betty Crocker Big Book) by Betty Crocker - Free Book Online
Book: Betty Crocker The Big Book of Bread (Betty Crocker Big Book) by Betty Crocker
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Authors: Betty Crocker
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until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3 Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
4 Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
1 Slice: Calories 150 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 30mg; Sodium 190mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
blueberry-banana bread: Omit nuts. Stir 1 cup fresh or frozen (thawed) and drained blueberries into batter.
bake smart Although the true origin of banana bread is not known, this enduring favorite has been around at least since the 1930s. This version is our favorite in the Betty Crocker Kitchens.
Banana Bread
sour cream–cranberry bread
prep time: 20 minutes · start to finish: 3 hours 30 minutes · 1 loaf (12 slices)
bread
2 1 ⁄ 3 cups Bisquick Heart Smart mix
¾ cup granulated sugar
2 tablespoons grated orange peel
½ cup reduced-fat sour cream
¼ cup vegetable oil
¼ cup fat-free (skim) milk
5 egg whites or ¾ cup fat-free egg product
¾ cup fresh or frozen cranberries, chopped
glaze
½ cup powdered sugar
2 to 3 teaspoons orange juice
1 Heat oven to 375°F. Generously grease bottom only of 9×5-inch loaf pan with shortening or cooking spray.
2 In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
4 In small bowl, stir all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.
1 Slice: Calories 220 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
bake smart Plan on using two oranges to get the 2 tablespoons grated orange peel called for here. Be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.
Sour Cream–Cranberry Bread
rhubarb crumble loaf
prep time: 15 minutes · start to finish: 3 hours 10 minutes · 1 loaf (12 slices)
bread
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1¼ cups packed brown sugar
½ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla
1 egg
½ cup chopped fresh or frozen (thawed) rhubarb
topping
½ cup coarsely chopped pecans
1 ⁄ 3 cup packed brown sugar
1 ⁄ 3 cup butter, softened
2 tablespoons chopped crystallized ginger
½ cup all-purpose flour
1 Heat oven to 375°F. Spray 9×5-inch loaf pan with cooking spray.
2 In medium bowl, mix 2½ cups flour, the baking soda and salt. In large bowl, mix 1¼ cups brown sugar, the oil, buttermilk, vanilla and egg until blended. Stir in rhubarb. Stir in flour mixture just until blended. Spread batter in pan.
3 In small bowl, mix pecans, 1 ⁄ 3 cup brown sugar, the butter and ginger. Stir in ½ cup flour with fork until mixture is crumbly. Sprinkle topping over batter.
4 Bake 20 minutes. Cover with foil; bake 55 minutes to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days,
3 Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
4 Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
1 Slice: Calories 150 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 30mg; Sodium 190mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
blueberry-banana bread: Omit nuts. Stir 1 cup fresh or frozen (thawed) and drained blueberries into batter.
bake smart Although the true origin of banana bread is not known, this enduring favorite has been around at least since the 1930s. This version is our favorite in the Betty Crocker Kitchens.
Banana Bread
sour cream–cranberry bread
prep time: 20 minutes · start to finish: 3 hours 30 minutes · 1 loaf (12 slices)
bread
2 1 ⁄ 3 cups Bisquick Heart Smart mix
¾ cup granulated sugar
2 tablespoons grated orange peel
½ cup reduced-fat sour cream
¼ cup vegetable oil
¼ cup fat-free (skim) milk
5 egg whites or ¾ cup fat-free egg product
¾ cup fresh or frozen cranberries, chopped
glaze
½ cup powdered sugar
2 to 3 teaspoons orange juice
1 Heat oven to 375°F. Generously grease bottom only of 9×5-inch loaf pan with shortening or cooking spray.
2 In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
4 In small bowl, stir all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.
1 Slice: Calories 220 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
bake smart Plan on using two oranges to get the 2 tablespoons grated orange peel called for here. Be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.
Sour Cream–Cranberry Bread
rhubarb crumble loaf
prep time: 15 minutes · start to finish: 3 hours 10 minutes · 1 loaf (12 slices)
bread
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1¼ cups packed brown sugar
½ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla
1 egg
½ cup chopped fresh or frozen (thawed) rhubarb
topping
½ cup coarsely chopped pecans
1 ⁄ 3 cup packed brown sugar
1 ⁄ 3 cup butter, softened
2 tablespoons chopped crystallized ginger
½ cup all-purpose flour
1 Heat oven to 375°F. Spray 9×5-inch loaf pan with cooking spray.
2 In medium bowl, mix 2½ cups flour, the baking soda and salt. In large bowl, mix 1¼ cups brown sugar, the oil, buttermilk, vanilla and egg until blended. Stir in rhubarb. Stir in flour mixture just until blended. Spread batter in pan.
3 In small bowl, mix pecans, 1 ⁄ 3 cup brown sugar, the butter and ginger. Stir in ½ cup flour with fork until mixture is crumbly. Sprinkle topping over batter.
4 Bake 20 minutes. Cover with foil; bake 55 minutes to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days,
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