Read Online Betty Crocker The Big Book of Bread (Betty Crocker Big Book) by Betty Crocker - Free Book Online Page B
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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· 1 loaf (12 slices)
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
½ cup butter, softened
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla
1 container (8 oz) sour cream
½ cup chopped dried cherries
½ cup bittersweet or dark chocolate chips
1 Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
2 In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs until well mixed. Beat in almond extract and vanilla. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition. Stir in cherries and chocolate chips. Spread batter in pan.
3 Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
1 Slice: Calories 310 (Calories from Fat 130); Total Fat 15g (Saturated Fat 9g; Trans Fat 0g); Cholesterol 60mg; Sodium 260mg; Total Carbohydrate 39g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 2½
Chocolate-Cherry Bread
ginger-topped pumpkin bread
prep time: 15 minutes · start to finish: 2 hours 35 minutes · 2 loaves (24 slices each)
bread
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 2 ⁄ 3 cups granulated sugar
2 ⁄ 3 cup unsweetened applesauce
½ cup milk
2 teaspoons vanilla
1 cup fat-free egg product or 2 eggs plus 4 egg whites
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves
glaze and topping
2 ⁄ 3 cup powdered sugar
2 to 3 teaspoons warm water
¼ teaspoon vanilla
3 tablespoons finely chopped crystallized ginger
1 Heat oven to 350°F. Grease bottoms only of 2 (8×4- or 9×5-inch) loaf pans with shortening or cooking spray.
2 In large bowl, mix pumpkin, granulated sugar, applesauce, milk, vanilla and egg product. Stir in remaining bread ingredients. Pour into pans.
3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife or metal spatula around sides of pans to loosen loaves. Remove from pans to cooling rack. Cool completely, about 1 hour.
4 In small bowl, mix powdered sugar, water and ¼ teaspoon vanilla until thin enough to drizzle. Drizzle over loaves. Sprinkle with ginger. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
1 Slice: Calories 70 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate Carbohydrate Choices: 1
bake smart You’ll find crystallized ginger in glass jars or plastic bags with the other baking ingredients at the grocery store.
Applesauce is the ingredient that adds moistness and depth to this updated favorite; ginger adds a new look and taste.
zucchini bread
prep time: 15 minutes · start to finish: 3 hours 25 minutes · 2 loaves (12 slices each)
3 cups shredded zucchini (2 to 3 medium)
1 2 ⁄ 3 cups sugar
2 ⁄ 3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves
½ cup chopped nuts
½ cup raisins, if desired
1 Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans or 1 (9×5-inch) loaf pan with shortening or cooking spray.
2 In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in all remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3 Bake 8-inch
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
½ cup butter, softened
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla
1 container (8 oz) sour cream
½ cup chopped dried cherries
½ cup bittersweet or dark chocolate chips
1 Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
2 In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs until well mixed. Beat in almond extract and vanilla. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition. Stir in cherries and chocolate chips. Spread batter in pan.
3 Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
1 Slice: Calories 310 (Calories from Fat 130); Total Fat 15g (Saturated Fat 9g; Trans Fat 0g); Cholesterol 60mg; Sodium 260mg; Total Carbohydrate 39g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 2½
Chocolate-Cherry Bread
ginger-topped pumpkin bread
prep time: 15 minutes · start to finish: 2 hours 35 minutes · 2 loaves (24 slices each)
bread
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 2 ⁄ 3 cups granulated sugar
2 ⁄ 3 cup unsweetened applesauce
½ cup milk
2 teaspoons vanilla
1 cup fat-free egg product or 2 eggs plus 4 egg whites
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves
glaze and topping
2 ⁄ 3 cup powdered sugar
2 to 3 teaspoons warm water
¼ teaspoon vanilla
3 tablespoons finely chopped crystallized ginger
1 Heat oven to 350°F. Grease bottoms only of 2 (8×4- or 9×5-inch) loaf pans with shortening or cooking spray.
2 In large bowl, mix pumpkin, granulated sugar, applesauce, milk, vanilla and egg product. Stir in remaining bread ingredients. Pour into pans.
3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife or metal spatula around sides of pans to loosen loaves. Remove from pans to cooling rack. Cool completely, about 1 hour.
4 In small bowl, mix powdered sugar, water and ¼ teaspoon vanilla until thin enough to drizzle. Drizzle over loaves. Sprinkle with ginger. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
1 Slice: Calories 70 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate Carbohydrate Choices: 1
bake smart You’ll find crystallized ginger in glass jars or plastic bags with the other baking ingredients at the grocery store.
Applesauce is the ingredient that adds moistness and depth to this updated favorite; ginger adds a new look and taste.
zucchini bread
prep time: 15 minutes · start to finish: 3 hours 25 minutes · 2 loaves (12 slices each)
3 cups shredded zucchini (2 to 3 medium)
1 2 ⁄ 3 cups sugar
2 ⁄ 3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves
½ cup chopped nuts
½ cup raisins, if desired
1 Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans or 1 (9×5-inch) loaf pan with shortening or cooking spray.
2 In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in all remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3 Bake 8-inch
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