breads & breakfasts 2010 edition

8/6/2019 Breads & Breakfasts 2010 Edition

1/14

Wheat BreadFrom the Betty Crocker CookbookPrep & Bake Time: 2 hours

Ingredients:3 cups Whole wheat flour

1 Tbsp Vital Wheat Gluten

1/3 cup Honey

cup Smart balance

3 tsp Salt

4 tsp Quick active dry yeast

2 cups Very warm water (120-130oF)

3-4 cups Whole wheat flourMelted smart balance

Directions:1. In large bowl, beat whole wheat flour, vital wheat gluten, honey, smart balance, salt

and yeast with electric mixer on low speed until well mixed. Add warm water. Beatwith electric mixer on low speed 1 minute, scraping bowl frequently. Beat onmedium speed 1minute, scraping bowl frequently. Stir in enough of remainingflour, 1cup at a time, tomake dough easy to handle.

2. Place dough on lightly floured surface. Knead about10minutesor until dough issmooth and springy. Grease large bowl with cooking spray.

3. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely withplastic wrap and let rise in warmplace 40-50minutesor until dough has doubled insize. Dough is readyifindentation remains when touched.

4. Grease bottoms and sidesof two 8x4 or 9x5 loafpans with cooking spray.

5. Gentlypush fistinto dough to deflate. Divide dough in half. Flatten each half withhandsor rolling pininto18x9 rectangle on lightly floured surface. Roll dough uptightly, beginning at 9 side. Press with thumbs toseal after each turn. Pinchdough into roll tosea. Pinch each end of roll toseal. Fold endsunder loaf. Place

seamside downinpan. Brush loaves lightly with butter. Cover loosely with plasticwrap and let rise in warmplace 35-50minutesor until dough has doubled insize.

6. Move oven rack to low positionso that topsofpans will be incenter ofoven. Heatoven to 375oF

7. Bake 40-45 minutesor until loaves are deep golden brown and sound hollow whentapped. Remove frompans to wire rack. Brush loaves with melted smart balance.Cool.


2/14

SoftPretzelsYield: 1 dozen

Ingredients:4 tsp Yeast

1 tsp Sugar

1 cups Warm water

3 - 4 cups Whole wheat flour

6 tsp Vital wheat gluten

cup Sugar

1 tsp Salt

1 Tbsp Vegetable oil

4 cups Water cup Baking soda

Kosher salt

1 tsp Water

1 egg

Directions:1. In a small bowl, dissolve yeast and 1 tspsugar in warm water. Letstand about10

minutes.2. Combine 3 cups flour, 6 tsp gluten, cupsugar and 1 tspsalt. Make a well

in the center; add the oil and yeastmixture. Mix dough. Add more flour if dough is

toosticky.

Knead 3-4 minutes.3. Cover dough with plastic wrap and seton a greased plate in a proofing oven to rise

until doubled insize, approximately 30minutes.4. Gentlypunch down dough. Let rise 5 minutes.5. Before shaping, startpreheating oven to 425 degrees.6. Cut the dough into12pieces. Roll each with handsinto an18 rope the thicknessof

your finger. Twist each rope into a pretzel. (Each rope can also be cutinto2squares for pretzel bites

7. Mix water and baking soda. Bring to a boil.8. Dip each pretzel in the boiling soda water for 5 seconds. Sprinkle pizza stones with

kosher salt. Place each pretzel onpizza stone. Mix together 1 tsp water and 1 egg.Br

ush ea

chpret

zel w

ith egg

mixture. Ta

ke f

or 10-12

minutes.


3/14

Focaccia Bread

Ingredients:2 -3 Flour

1 Tbsp Vital wheat gluten

1 Tbsp Dried rosemary leaves, crumbled

1 Tbsp Sugar

1 tsp Salt

2 tsp Regular or quick active dry yeast

4 Tbsp Olive oil, divided

1cup Very warm water (120-1300F

cups grated parmesan cheese

Cornmeal

Directions:1.Fill a small oven-proof dish with water. Place at bottomofoven below racks. Preheat

oven to200oF. Assoon asoven reaches200, turnovenoff.

2.In large bowl, mix 1cupof flour, gluten, rosemary, sugar, salt, and yeast. Add 2 tbspoiland the warm water. Beat 3 minutes by hand or with flat beater onmediumspeed.Scrape bowl frequently. Stir in enough remaining flour until dough issoft and leavessidesof bowl. Ifusing electricmixer, switch to dough hooknear the end.

3.Knead 5-8 minutes by hand or with dough hookin electricmixer. Knead until dough issmooth and springy. Grease large plate with cooking spray. Place dough onplate,turning to grease all sides. Cover plate loosely with plastic wrap and let rise inproofingoven about20minutesor until dough has almost doubled insize. Dough is readyifindentations remain when touched.

4.Generouslysprinkle a cookie sheetor pizza stone with cornmeal.5.Gentlypush fistinto dough to deflate. Divide dough in half. Shape each half to a 6-8

round (about1 thick)piece on the cookie sheetor pizza stone. Cover loosely withplastic wrap lightlysprayed with cooking spray and let rise inproofing oven about10minutesor until dough has doubled insize.

6.Gentlymake 1/2 deep depressions about2 apartin dough with fingers. Thisis doen toadd a decorative surface to the topofyour bread. Carefully brush with 2 Tbspoil;

sprinkle with cheese. Bake 400oF for 15 to20minutesor until golden brown. Servewarmor cool with a bitofolive oil and balsamic vinegar for dipping.


4/14

Quick Whole Wheat Batter Bread2 loaves

Ingredients:

2 cups Hot water1 Tbsp Yeast

1/3 cup Oil

1/3 cup Honey

2 tsp Salt

4 - 5 Whole wheat flour

1 Tbsp Smart balance to use on top of baked bread

1 Tbsp Vital wheat gluten

Directions:1. In a large bowl, dissolve yeastin hot water.2. Preheatoven to250 degrees.

3. Combine of flour and gluten.4. Add oil, honey, salt, and gluten-flour mixture toyeast.Mix by hand or with flat

beater attachmenton electricmixer.

5. Knead well (at least 5 minutes with electricmixer or 10minutes by hand)6. Place dough in two well-greased loafpans. Putpansin warmoven. Turnovenoff.

7. Let loavessitin warmoven for 20minutes.8. With loavesstill inoven, turnoven to 350 degrees.

9. Set timer for 30minutes. Remove bread fromoven when timer goesoff. If loavesarentnicely browned, bake for an additional 3-5 minutes.

10. Brush with smart balance and remove frompans tocool.

11. Slice with electricknife toserve.


5/14

Low-Fat Strawberry-CinnamonMuffinsFromCookingLightMarch2004Yield: 1 dozen

Ingredients:1 cups All purpose flour

cup Sugar

2 tsp Baking powder

1 tsp Ground cinnamon

tsp Salt

2/3 cup Vanilla fat-free yogurt

cup Smart balance, melted

3 Tbsp Skim milk

1 Large egg, lightly beatenCooking spray

cup Sugar free strawberry jam

1 tbsp Sugar

tsp Ground cinnamon

Directions:

12.Preheatoven to 375 o.13.Lightlyspoon flour into drymeasuring cups, and level with a knife. Combine flour

and the next 4 ingredients (flour through salt)in a large bowl, stirring well with a

whisk.14.Make a well in the center of flour mixture.15.Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add

yogurtmixture to flour mixture, stirring justuntil moist.16.Place 12 linersinmuffincups; coat liners with cooking spray. Spoon1 tablespoon

batter into each liner.17.Top each with 1 teaspoon jam. Top evenly with remaining batter.18.Combine 1 tablespoonsugar and teaspooncinnamon; sprinkle over batter.19.Bake at 375 for 15 minutesor until a woodenpickinserted incenter comesout

clean.20.Cool inpanon wire rack for 15 min. Remove frompan; place on a wire rack.

CALORIES 165(24% from fat); FAT 4.4g (sat 2.6g,mono 1.3g,poly 0.3g); PROTEIN 3g; CHOLESTEROL 28mg;

CALCIUM 94mg; SODIUM 206mg; FIBER 0.6g; IRON 1mg; CARBOHYDRATE 29g


6/14

PumpkinMuffinsYield: 1 dozen

Ingredients:1 cup All purpose flour

cup Whole wheat flour

cup Granulated sugar

cup Packed brown sugar

1 tsp. Pumpkin spice

1 tsp. Baking soda

tsp Baking powder

tsp Salt

cup Fat free buttermilk (or 2 tsp vinegar plus

fat-free milk to make cup; let stand 10minutes)

cup eggs

1Tbsp Canola oil

cup Apple sauce

Directions:

7.Preheatoven to 375o8.Lightlyspoon floursinto drymeasuring cups; level with a knife. Combine flours,

granulated sugar and next five ingredients (through salt)in large bowl

9.Combine pumpkin and next four ingredients (through applesauce)inmedium bowl,stirring with a whisk.10. Add pumpkinmixture to flour mixture, stirring justuntil moist11. Spoon batter into16 muffincupscoated with cooking spray12. Bake at 375o for 20minutesor until muffinsspring back when touched lightlyin

center

13. Cool muffinsinpans 5 minuteson wire rack; remove frompans. Cool completelyonwire rack.

CALORIES 200; FAT 5g; FIBER 1.2 g


7/14

Corn BreadAdapted from BettyCrocker Cookbook p.79Yield: 12 servings

Prep: 10 min Bake: 25 min

Ingredients:1 cup Milk

cup Smart balance, melted

1 large Egg

1 cups Yellow, white, or blue cornmeal

cup Whole wheat flour (plus 1 tsp gluten)

cup All-purpose flour

cup Sugar

1Tbsp Baking powder

tsp salt

Directions:

1. Heatoven to 400oF. Grease bottom and side of 9-inch round panor 8-inch squarepan with cooking spray.

2. In large bowl, beatmilk, butter, and egg with hand beater or wire whisk. Stir inremaining ingredients all atonce justuntil flour ismoistened (batter will be lumpy).Pour intopan.

3. Bake 20-25 minutesor until golden brown and toothpickinserted incenter comesoutclean.

4. Serve warmif desired.

CORN MUFFINS

Grease bottoms only of 12 medium muffin cups with cooking spray or paper baking cups.

Fill cups about full.


8/14

Irish Soda BreadYield: 1 8-inch loaf

Ingredients:4 cups Whole wheat flour

6 tsp Vital wheat gluten

cup Sugar

2 tsp. Baking soda

1 tsp Salt

4 tbsp Butter, chilled

1cup Raisins

1 cups Fat free plain yogurt orbuttermilk

Directions:

1. Heatoven to 350o2. Combine dryingredientsin a bowl3. Cutin butter until pea-sized4. Stir in raisins and buttermilk/yogurt5. Turn dough onto floured surface. Knead 1minute. Shape into disk.6. Cut an X in top and bake on greased baking sheet 45-50minutes


9/14

WheatPancakesBetty Crocker p.76Prep: 10 min

Cook: 10 minYield: nine 4-inch pancakes

Ingredients:1 Large egg

cup All-purpose flour

cup Whole wheat flour

cup Fat free milk

1 tbsp Sugar

2Tbsp Vegetable oil

3 tsp Baking powder

tsp Salt

cup water

Directions:

1. Inmedium bowl, beat egg with hand beater until fluffy.2. Beatin remaining ingredients justuntil smooth.3. Heat griddle or skilletover medium heator to 375oF. (To test griddle, sprinkle with

a few dropsof water. If bubbles jump around, heatis just right.) Spray griddlewith cooking spray before heating ifnecessary.

4. For each pancake, use slightly less than cup batter. Cookpancakesuntil bubblyon top, puff and dry around edges. Turn and cookother sidesuntil golden brown.

CALORIES 110 (cal from fat 45); FAT 5g (sat 1g); PROTEIN 3g; CHOLESTEROL 25mg; SODIUM 250mg;

FIBER 0g; CARBOHYDRATE 13g


10/14

Puffy OvenPancakeAdapted from Betty CrockerCookbook p.77Yield: 4 servings

Prep: 10 min Bake: 30 min

Ingredients:2Tbsp Smart balance light

4 large Eggs

cup White flour

cup Wheat flour

1cup Milk

tsp Salt

Directions:1. Heatoven to 400oF. In13x9 inch pan, melt butter inoven; brush butter over

bottom and side ofpie plate.2. Inmedium bowl, beat eggsslightly with wire whisk and hand beater. Beatin flour,

milk and salt justuntil mixed (donotoverbeator pancake maynot fluff). Pour intopan.

3. Bake 25-30minutesor until puffy and deep golden brown. Serve immediately.CALORIES 315 ; FAT 18g


11/14

BasicCrpesPrep: 10 minCook: 1-2 minper crpeYield: 12servings (serving= 1 crpe)

Ingredients:

Directions:

1. Combine flour &slatin a medium bowl.2. Combine milk, egg whites, and egg in a bowl. Stir well with a whisk. Add to flour

mixture, stirring with a whiskuntil almostsmooth.

3. For best results, cover and refrigerate batter 30minutes.4. Place 10 crepe panor nonstickskilletover medium-high heatuntil hot. Remove

from heat. Pour a scant cup batter intopan; quickly tiltpanin all directionssobatter coverspan with a thin film. Cook about1minute.

5. Carefully lift edge ofcrepe with a spatula to test for doneness. Crepe is ready toturn whenitcan be shaken loose from the pan and the underside is lightlybrowned.

6. Turncrepe over and cook15-30secondsonother side.7. Place crepe onpaper towel. Keepcrepesin200ooven tokeep warm.8. Repeatprocedure until all batter isused.Cal: 41Fat: .8 g Protein:2.6 g Carb: 5.8 g Fiber .2g

cup flour

tsp Salt

cup Skim milk

2 Large egg whites

1 Large egg

Cooking spray


12/14

WafflesAdapted from Betty CrockerCookbook p.78Yield: 6 7-inchround waffles

Prep: 5 min Bake: 3 min perwaffle

Ingredients:2 large Eggs

1cup Whole wheat flour

1cup All purpose flour

1 cups Milk

3 Tbsp Vegetable oil

1Tbsp Sugar

4 tsp Baking powder

tsp Salt

Fresh berries, if desired

Directions:

1. Heat waffle iron. (Waffle irons without a non-stickcoating mayneed to be sprayedwith cooking spray before batter for each waffle is added.)

2. In large bowl,, beat eggs with wire whiskor hand beater until fluffy. Beatinremaining ingredients except berries justuntil smooth.

3. Pour slightly less than cup batter ontocenter of hot waffle iron. (Checkmanufacturers directions for recommended amountof batter.) Close lid of waffleiron.

4. Bake about 5 minutesor until steaming stops. Carefully remove waffle. Serveimmediately. Top with fresh berries. Repeat with remaining batter.

CALORIES 380 FAT 10g FIBER 1g


13/14

Rice PilafYield: 6servings

Ingredients:

2Tbsp Smart Balance Light

cup Chopped onion

2cups Rice

tsp Dried rosemary

tsp Dried thyme

4 cups Chicken broth

Directions:9. In a 3 quartsaucepan, meltsmart balance over medium heat. Cookonioninsmart

balance about 3 minutesstirring occasionallyor until tender.

10.Stir in rice and herbs. Cook 5 minutesstirring once or twice.11.Stir in broth. Heat to boiling stirring once or twice. Reduce heat to low. Cover and

simmer 20minutes. Donot remove lid and donotstir during cooking.12.Remove from heat. Letstand covered 5 minutes.13.Fluff with a fork before serving.


14/14

Quick Bread Sticks

Ingredients:

1 cups Water

3 tsp Yeast

2Tbsp Sugar

tsp Salt

3 cups Whole wheat flour

1Tbsp Vital Wheat Gluten

cup Smart balance light, melted

Garlic powder

Parmesan cheese

Directions:1. Dissolve yeastin warm water.2. Mix vital wheat gluten with 2 cups flour3. Add sugar, salt, and yeast water into flour mixture4. Mix 3 minutes, adding remaining flour ifneeded. Dough will continue to be sticky.5. Let rest10minutes.6. Spread melted smart balance on jelly roll pan.7. Using hands, flatten dough into jelly roll pan.8. Spread remaining smart balance on topof dough.9. Using pizza cutter, cutinto1 strips.10.Sprinkle with garlicpowder and parmesancheese.11.Let rest another 10minutes.12.Bake at 375 for 20minutes.13.Recut with pizza cutter and serve.14.Letcool a few minutes to ease removing frompan.

breads & breakfasts 2010 edition

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