chapter five
prep time: 20 minutes · start to finish: 4 hours 40 minutes · 1 loaf (12 slices)
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
bake smart This bread can also be baked without a pizza stone—simply bake the loaf as directed on a cookie sheet.
prep time: 15 minutes · start to finish: 4 hours 5 minutes · 2 (6-inch) loaves (12 slices each)
1 In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Stir in warm water and oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
2 Stir in 1 cup of the remaining flour. Stir in additional flour, 2 tablespoons 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 Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half.
4 With floured hands, shape each half of dough into smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place dough balls on cookie sheet about 5 inches apart. Cover loosely with plastic wrap; let rise in warm place about 1hour 30 minutes or until doubled in size.
5 Heat oven to 375°F. Place 8- or 9-inch pan on bottom rack of oven; add hot water until about ½ inch from top. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Bake 15 to 20 minutes or until loaves are dark golden brown and sound hollow when tapped. Remove from cookie sheet to cooling rack; cool.
1 Slice: Calories 70 (Calories from Fat 5); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch Carbohydrate Choices: 1
no-knead basil and sun-dried tomato bread: Fold ¼ cup well-drained sun-dried tomatoes in oil (from 7-oz jar) and 1 tablespoon fresh basil leaves (or 1 teaspoon dried basil leaves) into each dough half with hands in step 3 before shaping. Continue as directed.
no-knead kalamata olive–rosemary bread: Fold ¼ cup pitted and sliced kalamata olives and 1 tablespoon chopped fresh rosemary leaves (or 1 teaspoon dried rosemary leaves) into each dough half with hands in step 3 before shaping. Continue as directed.
bake smart Baked in small batches, artisan breads are made with age-old bread-baking techniques. They’re crafted with few ingredients, sometimes as few as five. The texture of artisan bread is firm and moist but crusty outside. This no-knead version of artisan bread was developed to be very much like a bakery bread. It’s simply delicious!
prep time: 25 minutes · start to finish: 4 hours 15 minutes · 1 large loaf (24 slices)
1 In large bowl, mix 1½ 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, rosemary and salt. Stir in enough remaining flour, ½ cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
3 Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in warm place 45 to 60 minutes or until doubled in size. Dough is ready if indentation remains when touched.
4 Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until almost doubled in size.
5 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.
6 Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut ½-inch-deep slash lengthwise down center of loaf. Sprinkle remaining ¼ cup cheese into slash.
7 Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
1 Slice: Calories 110 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 115mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 4g Exchanges: 1 Starch, ½ Fat Carbohydrate Choices: 1
bake smart This large, flour-sprinkled loaf looks and tastes like it came from a bakery. When you slice it, you’ll find pockets of cheese scattered throughout.
prep time: 25 minutes · start to finish: 4 hours 35 minutes · 1 loaf (12 slices)
1 In large bowl, stir warm water, yeast and sugar until yeast is dissolved. Stir in whole wheat flour and rye flour with whisk until mixture is smooth. Cover and let stand in warm place 1 hour or until mixture is bubbly and has doubled in size.
2 Stir in salt and 1½ cups of the bread flour, gradually adding additional bread flour as necessary to make dough easy to handle.
3 Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. 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 Line cookie sheet with cooking parchment paper and sprinkle center with cornmeal. Gently push fist into dough to deflate. Shape dough into round ball by tightly pulling edges under to form smooth top. Place on cookie sheet and press dough to flatten slightly. Cover with a clean towel or plastic wrap that has been sprayed with cooking spray and let rise in warm place 45 minutes or until doubled in size.
5 Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 425°F.
6 Using small strainer, sprinkle 1 teaspoon bread flour over top of dough. Using serrated knife, cut 4 (¼-inch-deep) slashes on top of loaf, then make 4 diagonal cuts to create crisscross pattern. Slide dough and parchment paper from cookie sheet onto pizza stone.
7 Bake 25 to 30 minutes or until crisp golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.
1 Slice: Calories 130 (Calories from Fat 5); Total Fat 0.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 27g (Dietary Fiber 3g); Protein 4g Exchanges: 1½ Starch, ½ Other Carbohydrate Carbohydrate Choices: 2
bake smart While a pizza stone helps create a crisp crust, this loaf can also be baked on a cookie sheet.
The rye flour adds a hint of sourdough flavor to this bakery-style bread.
prep time: 35 minutes · start to finish: 2 hours 55 minutes · 2 loaves (16 slices each)
1 In large bowl, stir 3½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2 Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. 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 40 to 60 minutes or until doubled in size. Dough is ready if indentation remains when touched.
3 Grease bottoms and sides of 2 (8×4- or 9×5-inch) loaf pans with shortening or cooking spray.
4 Gently push fist into dough to deflate. Divide dough in half. On lightly floured surface, flatten each half with hands or rolling pin into 18×9-inch rectangle. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaves seam side down in pans. Brush loaves lightly with 1 tablespoon of the melted butter. Cover loosely with plastic wrap; let rise in warm place 35 to 50 minutes or until doubled in size.
5 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush loaves with remaining 1 tablespoon melted butter; cool.
1 Slice: Calories 100 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch Carbohydrate Choices: 1½
After the first addition of flour has been beaten in, dough will be very soft and fall in “sheets” off rubber spatula.
Knead by folding dough toward you. With heels of your hands, push dough away from you with short rocking motion. Rotate dough one-quarter turn; repeat. Dough will feel springy and smooth.
Dough should rise until doubled in size. Press fingertips about ½ inch into dough. If indentations remain, dough has risen enough.
Gently push fist into dough to deflate. This releases large air bubbles to produce a finer texture in traditional loaves.
prep time: 25 minutes · start to finish: 8 hours · 2 loaves (16 slices each)
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.
prep time: 25 minutes · start to finish: 18 hours 20 minutes · 2 loaves (12 slices each)
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
bake smart To let dough rise, set the covered bowl in a warm, draft-free place. You can also place the covered bowl on a cooling rack over a bowl of hot water.
prep time: 25 minutes · start to finish: 4 hours 5 minutes · 1 large loaf (32 slices)
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
bake smart For Whole Wheat Country Loaf, substitute 2 cups whole wheat flour for 2 cups of the bread flour.
This large, crusty loaf gains a country quality when sprinkled with flour before baking.
prep time: 50 minutes · start to finish: 3 hours 45 minutes · 2 wreaths (24 slices each)
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
bake smart Knead in only enough flour, about 2 tablespoons at a time, to make the dough smooth, elastic and easy to handle. Too much flour will create a heavy, dense bread.
prep time: 25 minutes · start to finish: 2 hours 20 minutes · 1 loaf (24 slices)
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
prep time: 15 minutes · start to finish: 4 hours 10 minutes · 2 loaves (12 slices each)
1 In large bowl, mix whole wheat flour, sugar, salt and yeast. Add warm water, butter and eggs; beat with electric mixer on low speed 1 minute to moisten ingredients. Beat on medium speed 2 minutes. Stir in enough all-purpose flour to make a stiff dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or up to 4 days.
2 Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half. (One half of dough can be shaped and baked; other half can be shaped and baked at another time.)
3 With floured hands, shape each half of dough into a smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. (If baking both loaves at same time, place on same cookie sheet about 5 inches apart.) Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until doubled in size.
4 Heat oven to 375°F. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Sprinkle loaf lightly with flour. Bake 20 to 25 minutes or until loaves are golden brown. Immediately remove from cookie sheet to cooling rack; cool.
1 Slice: Calories 140 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 35mg; Sodium 135mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1
bake smart You can make the dough and refrigerate up to 4 days before baking, or bake one loaf and refrigerate remaining dough to bake later.
prep time: 15 minutes · start to finish: 1 hour 10 minutes · 2 loaves (16 slices each)
1 Grease bottoms and sides of 2 (8×4-inch) loaf pans with shortening or cooking spray; sprinkle with cornmeal.
2 In large bowl, mix 3½ cups of the all-purpose flour, the sugar, salt, baking soda and yeast. In 1-quart saucepan, heat milk and water over medium heat, stirring occasionally, until very warm (120°F to 130°F). Add milk mixture to flour mixture. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.
3 Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter. Divide batter evenly between pans. Round tops of loaves by patting with floured hands. Sprinkle with cornmeal. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.
4 Heat oven to 400°F. Bake 25 minutes or until tops of loaves are light brown. Remove from pans to cooling rack; cool.
1 Slice: Calories 100 (Calories from Fat 5); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 90mg; Total Carbohydrate 19g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch Carbohydrate Choices: 1
whole wheat–raisin batter bread: Increase whole wheat flour to 2 cups. Omit wheat germ and oats. Stir in 1 cup raisins with the second addition of all-purpose flour.
bake smart Homemade bread doesn’t get much easier than this! It’s called batter bread because the dough is soft and doesn’t require kneading. Just mix it, put it in the pan, let it rise and bake.
prep time: 10 minutes · start to finish: 1 hour 35 minutes · 1 loaf (20 slices)
1 Grease bottom and sides of 8×4- or 9×5-inch loaf pan with shortening or cooking spray.
2 In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add warm water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until smooth.
3 Spread batter evenly in pan. Round top of loaf by patting with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray; let rise in warm place about 40 minutes or until doubled in size.
4 Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan to cooling rack. Brush top of loaf with melted butter; sprinkle with additional chopped fresh herbs if desired. Cool.
1 Slice: Calories 80 (Calories from Fat 15); Total Fat 1.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch Carbohydrate Choices: 1
bake smart We’ve flavored this loaf with rosemary and thyme, but you can vary the herbs to your taste. Basil, tarragon, dill or parsley would all be good to try.
prep time: 30 minutes · start to finish: 5 hours 35 minutes · 1 loaf (16 slices)
1 In 1-quart saucepan, heat milk, water and 1 tablespoon softened butter over medium heat until very warm (120°F to 130°F; butter will not melt). In large bowl, mix 1½ cups of the all-purpose flour, the salt and yeast. Add milk mixture and honey. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour, oats, flaxseed and enough remaining all-purpose flour to make dough easy to handle.
2 On lightly floured surface, knead dough about 5 minutes or until smooth and springy. 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 in warm place 1 hour to 1 hour 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.
3 Grease bottom and sides of 8×4-inch loaf pan with shortening or cooking spray. On lightly floured surface, roll dough into 12×8-inch rectangle. Starting with 8-inch side, roll up tightly. Pinch edge of dough into roll to seal. Pinch each end of roll to seal; fold ends under loaf. Place seam side down in pan. Cover and let rise in warm place 45 to 60 minutes or until doubled in size.
4 Heat oven to 375°F. Uncover loaf. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from pan to cooling rack. Brush top of loaf with melted butter. Cool completely, about 2 hours.
1 Slice: Calories 120 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 21g (Dietary Fiber 2g); Protein 3g Exchanges: 1½ Starch Carbohydrate Choices: 1½
bake smart Toast slices of this bread and top with peanut butter and honey for an especially delicious treat.
prep time: 30 minutes · start to finish: 2 hours 35 minutes · 1 loaf (16 slices)
1 In large bowl, mix 1½ cups of the all-purpose flour, the sugar, salt, 1½ teaspoons poppy seed, 1½ teaspoons sesame seed, 1 teaspoon fennel seed and the yeast. In 1-quart saucepan, heat water and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in remaining ½ cup all-purpose flour and enough of the whole wheat flour to make dough easy to handle.
2 Place dough on lightly floured surface; gently roll in flour to coat. Knead 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour or until doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
3 Grease large cookie sheet with shortening or cooking spray. Roll dough into 20-inch rope. Place on cookie sheet. Curl each end of rope in the opposite direction to form a coiled S shape. Cover and let rise in warm place 30 to 40 minutes or until almost double.
4 Heat oven to 375°F. Brush egg white over dough; sprinkle with 1 teaspoon each poppy seed, sesame seed and fennel seed. Bake 20 to 25 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
1 Slice: Calories 110 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 19g (Dietary Fiber 2g); Protein 3g Exchanges: 1 Starch, ½ Fat Carbohydrate Choices: 1
prep time: 40 minutes · start to finish: 4 hours 10 minutes · 1 loaf (16 slices)
1 In large bowl, combine yeast and sugar; add 1⁄3 cup of the warm water. Let stand 10 minutes or until yeast is dissolved and foamy.
2 Add remaining 1 cup warm water and the salt. Stir in white whole wheat flour, cornmeal and 1½ cups of the bread flour, slowly adding additional flour as necessary to make dough easy to handle.
3 Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Gently knead in sun-dried tomatoes and olives. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
4 Line cookie sheet with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface; press into 10×8-inch oval. Fold 1 long side up to the center; press edge into dough. Fold other long side over to center; press edge into dough (seam will be visible on top). Pinch and press each end to form point. Place dough on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
5 Heat oven to 400°F. Brush loaf with oil. Bake 30 to 35 minutes or until golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.
1 Slice: Calories 110 (Calories from Fat 15); Total Fat 1.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate Carbohydrate Choices: 1
bake smart Substitute green olives for the kalamata olives in this bread. Also, if basil is plentiful in your garden, add 2 tablespoons of the chopped fresh herb to the dough when you knead in the olives and tomatoes.
This bread can be baked on a pizza stone for a crisper crust, if desired. For the best results, heat pizza stone at least 20 minutes before baking the bread.
prep time: 15 minutes · start to finish: 2 hours 40 minutes · 1 loaf (16 slices)
1 Grease 9×5- or 8×4-inch loaf pan with shortening or cooking spray. In large bowl, mix boiling water, oats, shortening, molasses and salt; cool to lukewarm. In small bowl, dissolve yeast in warm water. Add yeast mixture, egg and 1½ cups of the flour to oat mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl frequently. Stir in remaining flour until completely mixed.
2 Spread batter evenly in pan (batter will be sticky; smooth and pat into shape with floured hands). Cover and let rise in warm place about 1 hour 30 minutes or until batter is 1 inch from top of 9×5-inch pan or reaches top of 8×4-inch pan.
3 Heat oven to 375°F. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Remove from pan to cooling rack; cool. For a soft, shiny crust, brush top with butter if desired.
1 Slice: Calories 130 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 15mg; Sodium 300mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1½
prep time: 30 minutes · start to finish: 3 hours 45 minutes · 1 loaf (16 slices)
1 Spray bottom and sides of 8×4-inch loaf pan with cooking spray without flour. In small bowl, mix warm water and yeast; set aside.
2 In another small bowl, stir together all flours, the potato starch, salt, baking powder and xanthan gum; set aside.
3 In medium bowl, beat all remaining ingredients except cooking spray with electric mixer on medium speed 1 to 2 minutes. Beat in yeast mixture. Add flour mixture; beat on medium speed until thoroughly mixed. Pour into pan. Spray top of dough with cooking spray; if necessary, smooth top of dough with spatula. Cover with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough rises to top of pan.
4 Heat oven to 375°F. Carefully remove plastic wrap from pan; bake 30 minutes. Reduce oven temperature to 350°F. Cover loaf with parchment paper; bake 25 to 30 minutes longer or until instant-read thermometer inserted in center of loaf reads 207°F. Cool 5 minutes. Remove from pan to cooling rack. Cool completely, about 40 minutes.
1 Slice: Calories 140 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 280mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, ½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
Jean Duane, Alternative Cook { www.alternativecook.com }
bake smart Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Gluten-free bread looks “done” long before it is done, so don’t be afraid to bake it for an hour.
Don’t omit the xanthan gum! It’s necessary to hold the bread together. Look for it in the gluten-free section of your grocery store or a natural foods store.
prep time: 45 minutes · start to finish: 3 days 12 hours · 2 loaves (16 slices each)
1 MAKE SOURDOUGH STARTER 3 DAYS BEFORE MAKING BREAD. In 3-quart glass bowl, dissolve yeast in ¼ cup warm water. Stir in milk. Gradually stir in 1 cup flour; beat until smooth. Cover with towel or cheesecloth; let stand in warm, draft-free place (80°F to 85°F) about 24 hours or until starter begins to ferment (bubbles will appear on surface of starter). If starter has not begun fermentation after 24 hours, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let starter stand 2 to 3 days or until foamy.
2 When starter has become foamy, stir well; pour into 1-quart crock or glass jar with tight-fitting cover. Store in refrigerator. Starter is ready to use when a clear liquid has risen to top. Stir before using.
3 TO MAKE SOURDOUGH BREAD, in 3-quart glass bowl, mix 1 cup sourdough starter, 2½ cups flour and 2 cups warm water with wooden spoon until smooth. Cover and let stand in warm, draft-free place 8 hours.
4 Add 3¾ cups flour, the sugar, salt and oil to mixture in bowl. Stir with wooden spoon until dough is smooth and flour is completely absorbed. (Dough should be just firm enough to gather into a ball. If necessary, gradually add remaining ½ cup flour, stirring until all flour is absorbed.)
5 On heavily floured surface, knead dough about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning to grease all sides. Cover bowl with plastic wrap; let rise in warm place about 1 hour 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.
6 Grease large cookie sheet with shortening. Gently push fist into dough several times to remove air bubbles. Divide dough in half. Shape each half into a round, slightly flat loaf. Do not tear dough by pulling. Place loaves at opposite corners on cookie sheet. With serrated knife, make 3 (¼-inch-deep) slashes in top of each loaf. Cover and let rise about 45 minutes or until doubled in size.
7 Heat oven to 375°F. Brush loaves with cold water. Place in middle of oven. Bake 35 to 45 minutes, brushing occasionally with water, until loaves sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour.
1 Slice: Calories 110 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 20g (Dietary Fiber 0g); Protein 3g Exchanges: 1½ Starch Carbohydrate Choices: 1
bake smart Use 1 cup starter in the Sourdough Bread recipe; reserve remaining starter for more bread recipes. To remaining starter, add ¾ cup milk and ¾ cup flour. Store covered at room temperature about 12 hours or until bubbles appear. Store in refrigerator.
Use starter regularly, every week or so. If the volume of the breads you bake begins to decrease, dissolve 1 teaspoon active dry yeast in ¼ cup warm water. Stir in ½ cup milk, ¾ cup flour and the remaining starter.
prep time: 10 minutes · start to finish: 2 hours 40 minutes · 8 servings
1 Spray inside of 3½- to 6-quart slow cooker with cooking spray.
2 Place bread cubes in cooker. Sprinkle with raisins. In medium bowl, mix remaining ingredients; pour over bread cubes and raisins.
3 Cover and cook on High heat setting 2½ to 3 hours or until toothpick inserted in center comes out clean. Serve warm.
1 Serving: Calories 280 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 15mg; Sodium 220mg; Total Carbohydrate 49g (Dietary Fiber 2g); Protein 9g Exchanges: 3 Starch, 1 Fat Carbohydrate Choices: 3
bake smart Using bread that is a day or two old is best because it will be firmer and drier than fresh bread. Bread that is too fresh and soft will give you a bread pudding that is too moist and soggy. We use an egg substitute because it is pasteurized, making it safe for long, slow cooking.
Cinnamon-raisin bread adds a little more flavor to the pudding, but cubed French bread also makes an excellent pudding. If using French bread, you may want to increase the raisins to ¾ cup and the cinnamon to ¾ teaspoon.
prep time: 25 minutes · start to finish: 2 hours 20 minutes · 12 servings
1 Heat oven to 325°F. Grease bottom and sides of 13×9-inch (3-quart) glass baking dish with shortening or spray with cooking spray.
2 In large bowl, beat 4 whole eggs, 1 egg yolk and ¾ cup sugar with whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
3 In small bowl, stir 2 tablespoons sugar and ½ teaspoon cinnamon until well blended. Brush top of bread mixture with 2 tablespoons melted butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
4 Meanwhile, in 1-quart saucepan, melt ½ cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. In small bowl, mix water and 1 egg; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
5 Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.
1 Serving: Calories 500 (Calories from Fat 270); Total Fat 30g (Saturated Fat 16g; Trans Fat 1.5g); Cholesterol 190mg; Sodium 300mg; Total Carbohydrate 50g (Dietary Fiber 0g); Protein 8g Exchanges: 2 Starch, 1½ Other Carbohydrate, 5½ Fat Carbohydrate Choices: 3
prep time: 10 minutes · start to finish: 55 minutes · 16 servings
1 Heat oven to 300°F. Cut bread slices into ½-inch cubes. Spread in single layer in 15×10×1-inch pan. Drizzle butter evenly over bread cubes; toss to coat.
2 Bake 30 to 35 minutes, stirring occasionally, or until golden brown, dry and crisp. Cool completely. Store tightly covered at room temperature up to 2 days.
1 Serving: Calories 90 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1 Fat Carbohydrate Choices: ½
garlic croutons: Add 3 cloves garlic, very finely chopped, or ¼ teaspoon garlic powder to butter before drizzling over bread cubes.
herbed croutons: Drizzle bread cubes with olive oil instead of butter. Sprinkle with 2 teaspoons Italian seasoning and ½ teaspoon salt; toss to coat.
bake smart Olive oil can be substituted for the butter. After drizzling bread cubes with oil, sprinkle evenly with ½ teaspoon coarse (kosher or sea) salt; toss to coat.
prep time: 5 minutes · start to finish: 25 minutes · 8 slices
1 In medium bowl, beat eggs, milk, sugar, vanilla and salt with whisk until well mixed. Pour into shallow bowl.
2 Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
3 Dip bread into egg mixture. Place on griddle. Cook about 4 minutes on each side or until golden brown.
1 Slice: Calories 230 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 80mg; Sodium 490mg; Total Carbohydrate 39g (Dietary Fiber 1g); Protein 10g Exchanges: 2 Starch, ½ Other Carbohydrate, ½ Medium-Fat Meat Carbohydrate Choices: 2½
oven french toast: Heat oven to 450°F. Generously butter 15×10×1-inch pan. Heat pan in oven 1 minute; remove from oven. Arrange dipped bread in hot pan. Drizzle any remaining egg mixture over bread. Bake 5 to 8 minutes or until bottoms are golden brown; turn bread. Bake 2 to 4 minutes longer or until golden brown.
bake smart To lighten the nutritional profile to 2 grams of fat and 95 calories per serving, substitute 1 whole egg and 2 egg whites for the 3 eggs and use 2⁄3 cup fat-free (skim) milk. Increase vanilla to ½ teaspoon.
prep time: 15 minutes · start to finish: 1 hour 10 minutes · 6 servings (2 slices each)
1 Spray 13×9-inch pan with cooking spray. Cut bread crosswise into 12 (1-inch) slices. Cut horizontal slit in the side of each bread slice, cutting to, but not through, the other edge.
2 In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of cream cheese mixture inside slit in each bread slice. Place stuffed bread slices in pan.
3 In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or whisk until well mixed. Pour egg mixture over bread slices in pan; turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
4 Heat oven to 425°F. Uncover French toast; drizzle with butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar.
1 Serving: Calories 310 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g; Trans Fat 1g); Cholesterol 145mg; Sodium 380mg; Total Carbohydrate 32g (Dietary Fiber 1g); Protein 9g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 High-Fat Meat, 1½ Fat Carbohydrate Choices: 2
prep time: 25 minutes · start to finish: 5 hours · 2 loaves (12 slices each)
1 In large bowl, mix 1½ cups of the flour and the yeast. Add warm water. Beat with 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 salt and enough remaining flour to form a soft dough. On lightly floured surface, knead dough 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Sprinkle walnuts and cheese over dough. 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 large cookie sheet with shortening or cooking spray. On lightly floured surface, knead dough until nuts and cheese are worked into dough. Sprinkle top of dough with flour. Divide dough in half. Gently shape each half into a narrow loaf, about 12 inches long. Place about 4 inches apart on cookie sheet. Using spray bottle with fine mist, spray loaves with cool water. Let rise uncovered in warm place about 1 hour or until doubled in size.
4 Place 8- or 9-inch square pan on bottom rack in oven; add hot water to pan until about ½ inch from top. Heat oven to 425°F.
5 Using serrated knife, carefully cut ¼-inch-deep slashes diagonally across loaves at 2-inch intervals. Spray tops of loaves with cool water. Place loaves in oven and spray again.
6 Bake 15 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour.
1 Slice: Calories 70 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch Carbohydrate Choices: 1
prep time: 10 minutes · start to finish: 3 hours 40 minutes · 1 loaf (12 slices)
1 Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2 Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.
1 Slice: Calories 190 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 36g (Dietary Fiber 3g); Protein 5g Exchanges: 1½ Starch, 1 Other Carbohydrate, ½ Fat Carbohydrate Choices: 2½
bake smart Here’s your chance to make a great deli corned beef sandwich: Spread slices of pumpernickel bread with a spicy mustard. Pile one slice high with slices of corned beef, drained canned sauerkraut and Swiss cheese, and add the other slice. Serve with big, crisp kosher dill pickles.
Pumpernickel bread is a heavier dark bread. This recipe uses both rye and whole wheat flours. The molasses, cocoa and coffee not only add flavor, but they also increase the deep brown color.
prep time: 10 minutes · start to finish: 3 hours 40 minutes · 1 loaf (12 slices)
1 Measure carefully, placing all ingredients except pretzels in bread machine pan in order recommended by the manufacturer.
2 Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle.
3 Add pretzels 5 minutes before the last kneading cycle ends. Remove baked bread from pan; cool on cooling rack.
1 Slice: Calories 150 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 250mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 3g Exchanges: 2 Starch Carbohydrate Choices: 2
prep time: 20 minutes · start to finish: 3 hours 5 minutes · 1 loaf (16 slices)
1 In small bowl, pour boiling water over cereal and tomatoes; let stand 5 minutes or until mixture is lukewarm.
2 In large bowl, dissolve yeast and sugar in warm water. Stir in cereal mixture, oil, salt, ground peppercorns, cheese and enough of the flour to make a soft dough. Place dough on lightly floured surface. Knead 5 minutes or until smooth and springy. Place dough in greased bowl and turn greased side up. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size.
3 Grease large cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Shape dough into 10-inch loaf. Place on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until almost doubled in size.
4 Heat oven to 350°F. Using serrated knife, make ¼-inch-deep slits in top of loaf. Bake 35 minutes or until loaf sounds hollow when tapped on bottom.
1 Slice: Calories 120 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 19g (Dietary Fiber 2g); Protein 4g Exchanges: 1 Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1
bake smart Add more flavor, not more cheese. An aged or jalapeño-Cheddar cheese will boost the flavor without increasing calories.
prep time: 15 minutes · start to finish: 3 hours 20 minutes · 1 loaf (16 slices)
1 Measure carefully, placing all ingredients except raisins and egg in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4 Grease large cookie sheet. Cut off one-third of the dough; shape into small ball (about 3 inches). Shape remaining dough into large ball (about 5 inches). Place large ball on cookie sheet; place small ball on large ball. Holding thumb and first two fingers together, push into the middle of the small ball, pushing through center of dough until almost touching cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until doubled in size. Dough is ready if indentation remains when touched.
5 Heat oven to 400°F. Brush egg over loaf. Using serrated knife, cut ¼-inch-deep vertical slashes on sides of each ball about 2 inches apart. Bake 18 to 20 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
1 Slice: Calories 130 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 15mg; Sodium 240mg; Total Carbohydrate 25g (Dietary Fiber 2g); Protein 4g Exchanges: 1½ Starch, ½ Fat Carbohydrate Choices: 1½
bake smart If your bread machine doesn’t have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine’s use-and-care book for how long the last cycle runs.
prep time: 15 minutes · start to finish: 3 hours 45 minutes · 1 loaf (1½ lb); 12 slices
1 In 10-inch skillet, melt butter over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
2 Measure carefully, placing all ingredients except onions in bread machine pan in the order recommended by the manufacturer.
3 Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Add ½ cup of the onions at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. (Reserve any remaining onions for another use.) Remove baked bread from pan; cool on cooling rack.
1 Slice: Calories 160 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 4g Exchanges: 2 Starch Carbohydrate Choices: 2
bake smart The onions need to cook slowly so the natural sugar in them can caramelize and develop that delicious, delicate sweet flavor. So be patient, and don’t increase the heat to make the onions brown more quickly.
If your bread machine doesn’t have a Raisin/Nut signal, add the caramelized onions 5 to 10 minutes before the last kneading cycle ends. Check your bread machine’s use-and-care book to find out how long the last cycle runs.
prep time: 35 minutes · start to finish: 12 hours · 2 loaves (16 slices each)
1 In large bowl, dissolve yeast in ¾ cup warm water. Beat in granulated sugar, the salt, eggs, egg yolk, ½ cup butter and 1¾ cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining 1¾ cups flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 hour 30 minutes to 2 hours or until doubled in size. Dough is ready if indentation remains when touched. Cover and refrigerate egg white.
2 Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.
3 Grease cookie sheet. Place dough on generously floured surface; gently roll in flour to coat. Divide dough in half; press each half into 10×7-inch oval. Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 tablespoon water; brush over folded ovals. Cover and let rise in warm place 45 to 60 minutes or until doubled in size.
4 Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown.
5 In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stollen.
1 Slice: Calories 280 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 55mg; Sodium 140mg; Total Carbohydrate 42g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 3
bake smart Tuck one or two of these baked loaves in the freezer for up to 2 months.
Instead of making the glaze, you can sprinkle the top of the stollen with powdered sugar.
prep time: 35 minutes · start to finish: 3 hours 10 minutes · 2 loaves (16 slices each)
1 In large bowl, mix 3 cups of the flour, ½ cup of the sugar, the salt and yeast. In 1-quart saucepan, heat water and oil until very warm (120°F to 130°F); stir into flour mixture. Stir in eggs; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
2 Place dough on lightly floured surface; gently roll in flour to coat. Knead 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. (If desired, at this point, dough can be refrigerated up to 4 days.) Cover and let rise in warm place about 1 hour or until doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
3 Grease 2 (9×5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Knead ½ cup of the raisins into each half. Roll each half into 18×9-inch rectangle. Brush 1 tablespoon oil over rectangles.
4 In small bowl, mix remaining ½ cup sugar and the cinnamon; sprinkle each rectangle with half of cinnamon-sugar mixture. Starting with 9-inch side, roll up each rectangle. Pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans. Brush oil over loaves. Cover and let rise in warm place about 1 hour or until doubled in size.
5 Move oven rack to lowest position. Heat oven to 375°F. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush butter over loaves; cool.
1 Slice: Calories 160 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, ½ Fat Carbohydrate Choices: 2
prep time: 25 minutes · start to finish: 3 hours 20 minutes · 1 large loaf (24 slices)
1 In large bowl, mix whole wheat flour 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 15 minutes.
2 Stir in brown sugar, oil, salt, cinnamon and 1 cup of the bread flour; beat until smooth. Stir in enough remaining bread flour, ½ cup at a time, until a soft, smooth dough forms.
3 Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in walnuts and raisins. 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 or cooking spray; sprinkle with cornmeal. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in 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 doubled in size.
5 Heat oven to 375°F. Spray loaf with cool water. Using serrated knife, carefully cut ¼-inch-deep slashes in tic-tac-toe pattern on top of loaf.
6 Place in oven; spray with cool water. Bake 35 to 40 minutes or until loaf is dark brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
*To toast walnuts, bake in ungreased shallow pan at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.
1 Slice: Calories 150 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 24g (Dietary Fiber 2g); Protein 4g Exchanges: 1 Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1½
fruit and almond bread: Omit cinnamon. Substitute chopped almonds for the walnuts and diced dried fruit for the raisins.
apple-pecan bread: Substitute chopped pecans for the walnuts and chopped dried apples for the raisins.
prep time: 20 minutes · start to finish: 2 hours 40 minutes · 1 loaf (16 slices)
1 Grease bottom and sides of 9×5- or 8×4-inch loaf pan with shortening or cooking spray. In small bowl, mix graham cracker crumbs and 2 teaspoons sugar. Reserve 2 teaspoons mixture for topping baked bread.
2 In large bowl, mix flours, 1⁄3 cup sugar, the salt and yeast. Add warm milk, oil and egg; stir until flour is completely moistened and stiff batter forms. Spoon half of batter into pan, spreading completely to sides of pan.
3 In the following order, sprinkle batter with marshmallows, graham cracker mixture and chocolate, keeping at least a ½-inch border of uncovered batter on all sides. Spoon remaining batter as evenly as possible over filling; carefully and gently spread batter to sides of pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place 1 hour to 1 hour 10 minutes or until doubled in size.
4 Heat oven to 350°F. Bake 35 to 40 minutes or until top of loaf is deep golden brown and loaf sounds hollow when tapped. Immediately remove from pan to cooling rack. Brush top of loaf with melted butter; sprinkle with reserved 2 teaspoons graham cracker mixture. Cool 30 minutes.
1 Slice: Calories 170 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 180mg; Total Carbohydrate 28g (Dietary Fiber 2g); Protein 4g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
prep time: 20 minutes · start to finish: 3 hours 40 minutes · 1 loaf (16 slices)
1 In large bowl, mix 1½ cups of the flour, the sugar and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
2 Stir in 1¾ cups of the remaining flour, the walnuts, cherries, orange peel and salt using wooden spoon until dough pulls away from side of bowl and forms sticky ball. Place dough on lightly floured surface. Knead 2 to 3 minutes or until dough is smooth and springy, using enough of the remaining ½ cup flour as necessary to form into smooth ball.
3 Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour or until doubled in size.
4 Lightly grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate. Place dough on lightly floured surface. Gently shape into smooth ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet. Cover dough loosely with plastic wrap sprayed with cooking spray; let rise in warm place 30 to 40 minutes or until doubled in size.
5 Heat oven to 350°F. Brush top of loaf with milk. Using serrated knife, cut 3 (¼-inch-deep) slashes across top of dough. Bake 35 to 40 minutes or until loaf is deep golden brown and sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.
1 Slice: Calories 210 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 32g (Dietary Fiber 2g); Protein 5g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
prep time: 35 minutes · start to finish: 3 hours 25 minutes · 16 servings
1 In large bowl, stir 2 cups of the flour, 1⁄3 cup sugar, the salt and yeast with spoon until well mixed. In 1-quart saucepan, heat water and 1⁄3 cup butter over medium-low heat, stirring frequently, until very warm (120°F to 130°F). Add water mixture and egg to flour mixture. Beat with whisk or electric mixer on low speed 1 minute, until smooth. Beat on medium speed 1 minute. Using spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
2 Place dough on lightly floured surface; turn to coat with flour. Knead dough about 10 minutes, until dough is smooth and springy.
3 Spray large bowl with cooking spray. 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 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.
4 Spray 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with baking spray with flour. (If angel food cake pan has removable bottom, line pan with foil before spraying to help prevent the sugar mixture from dripping into the oven during baking.) In small bowl, mix ¾ cup sugar, the nuts and cinnamon.
5 Gently push fist into dough to deflate. Shape dough into about 25 balls, 1½ inches in diameter. Dip each ball into melted butter, then into cinnamon-sugar mixture. Place balls in single layer in pan so they just touch. Top with another layer of balls. Cover pan loosely with plastic wrap; let rise in warm place about 40 minutes or until doubled in size. Remove plastic wrap.
6 Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 35 to 40 minutes or until golden brown. (If bread browns too quickly, cover loosely with foil.) Run a metal spatula or knife around edge of pan to loosen bread. Place heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together. Let pan remain 1 minute so butter-sugar mixture can drizzle over bread, then remove pan. Serve bread warm, pulling it apart using 2 forks or your fingers.
1 Serving: Calories 270 (Calories from Fat 110); Total Fat 13g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 40mg; Sodium 220mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 1½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2
prep time: 10 minutes · start to finish: 3 hours 40 minutes · 1 loaf (1½ lb); 12 slices
1 Measure carefully, placing all bread ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
2 Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.
3 In small bowl, mix butter and cranberry-orange relish until well blended. Serve with bread. Store butter in refrigerator.
1 Slice: Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g; Trans Fat 0.5g); Cholesterol 25mg; Sodium 370mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2½
bake smart You’ll get a deeper flavor if you use molasses instead of honey. You can also use 2 tablespoons honey and 2 tablespoons molasses instead of the ¼ cup honey.
prep time: 10 minutes · start to finish: 3 hours 40 minutes · 1 loaf (1½ LBS); 12 slices
1 Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
2 Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.
*To toast pecans, bake in ungreased shallow pan at 400°F for 4 to 6 minutes, stirring occasionally, until light brown.
1 Slice: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 220mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
bake smart You’ll probably have part of an apple left after making the bread. Dice the remaining apple and stir into peanut butter—along with raisins and sunflower nuts—for a yummy, satisfying spread.
prep time: 10 minutes · start to finish: 3 hours 40 minutes · 1 loaf (1½ lb), 12 slices
1 Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
2 Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.
1 Slice: Calories 170 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 5mg; Sodium 310mg; Total Carbohydrate 34g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate Carbohydrate Choices: 2
bake smart Change the look of this bread by using white cornmeal instead of yellow and replacing the dried cranberries with dried blueberries.
Use leftover slices to make French toast. A sprinkle of powdered sugar and a drizzle of warm maple syrup make it an irresistible breakfast treat!
prep time: 30 minutes · start to finish: 10 hours 25 minutes · 12 brioche
1 In small bowl, mix yeast, warm water and 2 teaspoons sugar; set aside. Place flour, ½ cup sugar, the cinnamon and salt in food processor; cover and process until mixed. Add butter; process until well blended.
2 Beat milk and 3 eggs into yeast mixture with whisk; slowly add to flour mixture and process until well blended. Stir in raisins. (Dough will be sticky.)
3 Place dough on generously floured surface; gently roll in flour to coat. Knead 1 minute or until dough is smooth and springy, adding more flour if necessary. Place dough in greased large bowl, turning dough to grease all sides. Cover tightly and let rise in warm place 40 minutes.
4 Grease 12 large muffin cups, 3×1½ inches. Gently push fist into dough to deflate. Using about ¼ cup dough each, make 12 balls; place in muffin cups. Using about 1 tablespoon dough each, make 12 smaller balls; place on top of each large ball. Cover and refrigerate at least 8 hours or overnight.
5 Remove rolls from refrigerator. Cover; let rise in warm place 40 to 45 minutes or until almost double.
6 Heat oven to 350°F. Brush rolls with beaten egg white. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm, or cool on cooling rack.
1 Brioche: Calories 360 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 85mg; Sodium 210mg; Total Carbohydrate 54g (Dietary Fiber 2g); Protein 6g Exchanges: 2 Starch, 1½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 3½
bake smart These individual French yeast breads, pronounced bree-OHSH, are light yet rich with butter and eggs.
Tuck these baked rolls in the freezer wrapped tightly for up to 2 months.
prep time: 40 minutes · start to finish: 4 hours · 18 rolls
1 In medium bowl, combine 2 cups of the bread flour and the yeast; mix well. Stir in 1½ cups of the warm water to form a loose starter dough. Let rest 15 to 30 minutes. In small bowl, combine raisins and remaining 1 cup warm water. Let stand 15 minutes.
2 Meanwhile, grease cookie sheets. In large bowl, combine 3½ cups of the remaining bread flour, the whole wheat flour and salt; mix well.
3 Stir raisins with water into starter dough until well mixed. Add starter mixture to whole wheat flour mixture; stir until soft dough forms. Place dough on floured surface. Knead 10 to 12 minutes, adding ½ to 1 cup bread flour until dough is smooth and springy. Dough will be slightly sticky. Knead walnuts and hazelnuts into dough.
4 Spray large bowl with cooking spray. Place dough in bowl; cover loosely with plastic wrap sprayed with cooking spray and cloth towel. Let rise in warm place 1 hour 30 minutes or until doubled in size.
5 Punch down dough several times to remove all air bubbles. Divide dough into 18 pieces. Shape each piece into a ball; place on greased cookie sheets. Cover and let rise 1 hour or until doubled in size.
6 Heat oven to 425°F. Uncover dough; brush tops of rolls lightly with water. Bake 17 to 22 minutes or until golden brown.
*To toast walnuts, bake in ungreased shallow pan at 400°F for 4 to 6 minutes, stirring occasionally, until light brown.
1 Roll: Calories 250 (Calories from Fat 60); Total Fat 7g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 40g (Dietary Fiber 2g); Protein 7g Exchanges: 2½ Starch, 1 Fat Carbohydrate Choices: 2½
bake smart This recipe is inspired by the little raisin-walnut rolls sold in Parisian boulangeries. Nourishing, just-sweet and with a bit of nutty crunch, these rolls are perfect at breakfast with steaming bowls of café au lait. They also make a nice teatime snack. Bake them for guests who don’t care for sugary pastries.
To simulate the steamy interior of a boulangerie oven, place several ice cubes in a shallow pan. Set the pan on the lowest oven rack beneath the rolls. Shut the oven door and let the steam give the rolls more spring. The initial moisture, followed by dry heat once the ice cubes have evaporated, will make the crust extra crunchy.
prep time: 30 minutes · start to finish: 3 hours · 12 rolls
1 In large bowl, mix 1 cup of the flour, the sugar, salt, cinnamon and yeast. Add ¼ cup butter and the warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add sweet potatoes. Beat on medium speed 1 minute, scraping bowl frequently. Stir in cranberries and enough remaining flour, ½ cup at a time, to make dough easy to handle.
2 Place dough on lightly floured surface. Knead 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.
3 Heat oven to 375°F. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Roll each piece into 8-inch rope; tie into knot. Place on cookie sheet.
4 Brush knots with melted butter. Cover and let rise in warm place about 40 minutes or until doubled in size. Bake 14 to 20 minutes or until golden brown.
1 Roll: Calories 150 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 240mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
bake smart For a citrus twist, add 1 teaspoon freshly grated orange peel with the sweet potatoes.
Rolls can be made up to a day ahead of time. Reheat in the microwave just before serving.
prep time: 40 minutes · start to finish: 3 hours 15 minutes · 15 rolls
1 In large bowl, mix 2 cups of the flour, 1⁄3 cup granulated sugar, the salt and yeast. Add warm milk, ¼ cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, ½ cup at a time, to make dough easy to handle.
2 Place dough on lightly floured surface. Knead 5 minutes or until dough is smooth and springy. 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 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.
3 In 2-quart saucepan, heat brown sugar and ½ cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13×9-inch pan. Sprinkle with pecan halves.
4 In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
5 Gently push fist into dough to deflate. On lightly floured surface, roll dough into 15×10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Starting with 15-inch side, roll up tightly. Pinch edges to seal. With fingers, shape until even. Using dental floss or serrated knife, cut roll into 15 (1-inch) slices.
6 Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until doubled in size.
7 Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down on pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
1 Roll: Calories 320 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g; Trans Fat 0.5g); Cholesterol 45mg; Sodium 250mg; Total Carbohydrate 50g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 2½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 3
lighter caramel sticky rolls: For Caramel Rolls weighing in at 4 grams of fat and 255 calories per serving, make recipe as directed—except omit caramel topping and pecan halves. Line pan with foil; spray with cooking spray. Drizzle 1 cup caramel ice-cream topping over foil (heat topping slightly if it is stiff). Continue as directed—except omit chopped pecans from filling.
cinnamon rolls: Omit caramel topping and pecan halves. Grease bottom and sides of 13×9-inch pan with shortening or cooking spray. Place dough slices in pan. Let rise and bake as directed in steps 6 and 7—except do not turn pan upside down. Remove rolls from pan to cooling rack. Cool 10 minutes. Drizzle rolls with a powdered sugar glaze, if desired.
bake smart To make ahead, after placing slices in pan, cover tightly with plastic wrap or foil; refrigerate 4 to 24 hours. Before baking, remove from refrigerator; remove plastic wrap or foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
prep time: 20 minutes · start to finish: 4 hours 10 minutes · 15 rolls
1 In large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let stand 10 minutes or until mixture is foamy. Add ½ cup sugar, the salt, cardamom, orange peel and vanilla; stir until well mixed, about 1 minute. Gradually add flour, until mixture begins to pull away from sides of bowl. Mixture will be slightly sticky.
2 Cover bowl loosely with plastic wrap; let rise in warm place about 2 hours or until doubled in size. Refrigerate at least 30 minutes or up to 24 hours.
3 Spray 13×9-inch pan with cooking spray. On lightly floured surface, divide dough evenly into 15 pieces. With floured hands, shape each piece into a ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place in pan.
4 Heat oven to 375°F. Cover pan loosely with plastic wrap; let stand 30 minutes at room temperature. Lightly brush tops of rolls with melted butter; sprinkle ½ teaspoon sugar over each roll.
5 Bake 25 to 30 minutes or until tops are golden brown. Cool 10 minutes; remove from pan to cooling rack. Serve warm.
1 Roll: Calories 160 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 32g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, ½ Fat Carbohydrate Choices: 2
prep time: 25 minutes · start to finish: 3 hours 15 minutes · 16 buns
1 Measure carefully, placing all dough ingredients except raisins, 1 egg and the cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4 Grease cookie sheet or 2 (9-inch) round pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place balls about 2 inches apart on cookie sheet or 1 inch apart in pans. Using scissors, snip a cross shape in top of each ball. Cover and let rise in warm place about 40 minutes or until doubled in size.
5 Heat oven to 375°F. Beat egg and cold water slightly; brush on buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly.
6 In small bowl, mix all icing ingredients until smooth and spreadable. Make a cross on top of each bun with icing.
1 Bun: Calories 260 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 55mg; Sodium 280mg; Total Carbohydrate 42g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 3
bake smart If your bread machine doesn’t have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine’s use-and-care book for how long the last cycle runs.
To make ahead, after you have shaped the dough into buns and snipped the cross in the top of each, cover with plastic wrap. You can refrigerate them from 4 to 24 hours. Before baking, remove the buns from the refrigerator and remove the plastic wrap. Cover with a kitchen towel and let rise in a warm place about 2 hours or until doubled in size. Then brush the tops and bake as directed.
prep time: 20 minutes · start to finish: 3 hours 5 minutes · 12 rolls
1 Measure carefully, placing all ingredients except preserves in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4 Grease 12 regular-size muffin cups. Roll or pat dough into 15×10-inch rectangle. Spread preserves over dough to within ¼ inch of edges. Starting with 15-inch side, roll up dough; pinch edge of dough into roll to seal. Stretch and shape roll to make even.
5 Cut roll into 12 equal slices. Place slices, cut side up, in muffin cups. Using kitchen scissors, snip through each slice twice, cutting into fourths. Gently spread dough pieces open. Cover and let rise in warm place about 25 minutes or until doubled in size. Dough is ready if indentation remains when touched.
6 Heat oven to 375°F. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.
1 Roll: Calories 150 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g; Trans Fat 0.5g); Cholesterol 20mg; Sodium 135mg; Total Carbohydrate 26g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, ½ Fat Carbohydrate Choices: 2
bake smart To make ahead, after you have snipped each slice and opened the dough pieces, cover with plastic wrap. You can refrigerate the rolls from 4 to 24 hours. Before baking, remove the rolls from the refrigerator and remove the plastic wrap. Cover with a kitchen towel and let rise in a warm place about 2 hours or until doubled in size. Bake the rolls as directed.
prep time: 25 minutes · start to finish: 4 hours 5 minutes · 16 twists
1 Measure carefully, placing all dough ingredients in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. In small bowl, mix all filling ingredients.
4 Grease 13×9-inch pan. Roll or pat dough into 16×10-inch rectangle on lightly floured surface. Spread half of the filling lengthwise down center third of rectangle. Fold one outer third of dough over filling; spread remaining filling over folded dough. Fold remaining third of dough over filling; pinch edge to seal.
5 Cut crosswise into sixteen 1-inch strips. Holding a strip at each end, twist in opposite directions. Place strips about 1 inch apart in pan, forming 2 rows of 8 strips each. Cover and let rise in warm place 50 to 60 minutes or until doubled in size. Dough is ready if indentation remains when touched.
6 Heat oven to 350°F. Bake 35 to 40 minutes or until golden brown. In small bowl, mix all icing ingredients until smooth and thin enough to drizzle. Drizzle icing over warm twists. Serve warm.
1 Twist: Calories 220 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g; Trans Fat 1g); Cholesterol 15mg; Sodium 190mg; Total Carbohydrate 36g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2½
prep time: 30 minutes · start to finish: 1 hour 35 minutes · 1 loaf (12 servings)
1 Spray 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with cooking spray. In large bowl, stir 1½ cups of the flour, the sugar, salt and yeast until well mixed.
2 In 1-quart saucepan, heat milk and ¼ cup of the butter over medium-low heat, stirring frequently, until very warm (120°F to 130°F). Add milk mixture and the egg to the flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently, until flour mixture is moistened. Beat on medium speed 3 minutes, scraping bowl frequently. With wooden spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
3 Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy.
4 In small microwavable bowl, microwave remaining ¼ cup butter on High 30 to 50 seconds or until melted.
5 Shape dough into 24 balls. Dip each ball into melted butter. Layer balls evenly in pan. Cover pan loosely with plastic wrap; let rise in warm place 20 to 30 minutes or until doubled in size. Dough is ready if indentation remains when touched. Remove plastic wrap.
6 Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350°F.
7 Bake 25 to 30 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together; remove pan. Serve warm, pulling bread apart with 2 forks or with fingers.
1 Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 40mg; Sodium 170mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 5g Exchanges: 2 Starch, 1½ Fat Carbohydrate Choices: 2
prep time: 35 minutes · start to finish: 2 hours 40 minutes · 16 rolls
1 In small bowl, combine warm water, sugar and yeast. Let stand 10 minutes or until yeast is dissolved and foamy. Meanwhile, in small nonstick skillet, melt 3 tablespoons butter over medium heat. Add garlic; cook 1 minute or until softened, stirring constantly.
2 In large bowl, stir warm milk, potatoes, ¼ cup chives, the egg, salt and garlic mixture with whisk until blended. Stir in yeast mixture. Stir in white whole wheat flour and 1¾ cups of the all-purpose flour until soft dough forms, slowly adding additional flour as necessary to make dough easy to handle.
3 Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with butter. 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 Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Divide dough in half; cut each half into 8 pieces. Roll each piece into 12-inch rope. Loosely tie each rope into knot. Do not pull tight; dough should have room to expand during rising and baking. (If desired, press ends of knot together to form a locked-knot roll.) Cover loosely with plastic wrap lightly sprayed with cooking spray. Let rise 30 minutes or until doubled in size.
5 Heat oven to 375°F. Bake one cookie sheet at a time, leaving other sheet covered, 18 to 20 minutes or until light brown. Brush rolls with 2 tablespoons butter; sprinkle with 1 tablespoon chives. Serve warm or cool.
1 Roll: Calories 140 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 250mg; Total Carbohydrate 21g (Dietary Fiber 2g); Protein 4g Exchanges: 1½ Starch, ½ Fat Carbohydrate Choices: 1½
bake smart Prepared mashed potato products such as refrigerated mashed potatoes or instant mashed potatoes (from potato flakes) can be used in this recipe.
To make your own mashed potato, place 1 small peeled, cubed russet potato in small saucepan; add water to cover. Bring to a boil over medium heat; cook 5 to 7 minutes or until tender, reducing heat to medium-low if cooking too quickly. Drain; place in small bowl; using potato masher or fork, mash until smooth. Measure out ½ cup to use in this recipe.
prep time: 20 minutes · start to finish: 3 hours · 24 rolls
1 In large bowl, mix 1¾ cups of the flour, the cereal, brown sugar, salt and yeast. Add warm water, shortening and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
2 Stir in enough remaining flour to make dough easy to handle. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until doubled in size.
3 Grease 2 (9-inch) round pans with shortening or cooking spray. Gently push fist into dough to deflate; divide dough into 24 equal pieces. With greased hands, shape each piece into a ball (dough will be slightly sticky). Place 12 balls in each pan. Cover and let rise in warm place about 45 minutes or until doubled in size.
4 Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Serve warm or cool.
1 Roll: Calories 100 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 105mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, ½ Fat Carbohydrate Choices: 1
prep time: 25 minutes · start to finish: 4 hours 25 minutes · 12 rolls
1 In large bowl, mix flours, yeast, cocoa and salt. In small bowl, mix 11⁄3 cups warm water and molasses. Add water mixture to flour mixture; stir with wooden spoon until dough is thoroughly mixed and no dry spots remain, about 1 to 2 minutes. Cover bowl loosely with plastic wrap. Let rise at room temperature 2 hours; refrigerate at least 1 hour but no longer than 24 hours.
2 Line large cookie sheet with cooking parchment paper; sprinkle with cornmeal. On generously floured surface, turn dough to lightly coat with flour. Form dough into ball; cut in half. Cut each half into 6 equal pieces, coating with flour as needed to prevent sticking. Shape each piece into a ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place balls on cookie sheet about 2 inches apart.
3 Loosely cover rolls with plastic wrap sprayed with cooking spray; let rise in warm place 40 minutes or until doubled in size.
4 Place empty broiler tray or cast-iron skillet on bottom rack of oven. Heat oven to 400°F.
5 Meanwhile, in small bowl, beat egg and 1 tablespoon water. Brush buns with egg mixture; sprinkle with caraway seed. Place cookie sheet in oven. Gently pull out bottom rack of oven and pour 1 cup hot water into broiler tray; gently slide rack back and quickly shut oven door.
6 Bake 12 to 15 minutes or until buns begin to slightly brown and sound hollow when tapped. Cool 5 minutes on cooling rack. Serve warm or cool.
1 Roll: Calories 150 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 20mg; Sodium 300mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 4g Exchanges: 1½ Starch, ½ Other Carbohydrate Carbohydrate Choices: 2
bake smart These buns are great for pastrami and Swiss cheese sandwiches.
This no-knead dough will be sticky to handle. Be sure to coat the dough with flour and shaping will be a breeze.
prep time: 30 minutes · start to finish: 2 hours 15 minutes · 15 rolls
1 In large bowl, stir 2 cups of the flour, the sugar, ¼ cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, ¼ cup at a time, to make dough easy to handle.
2 Place dough on lightly floured surface. Knead 5 minutes or until dough is smooth and springy. 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.
3 Grease bottom and sides of 13×9-inch pan with shortening or cooking spray.
4 Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place balls in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until doubled in size.
5 Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
1 Roll: Calories 160 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 26g (Dietary Fiber 1g); Protein 4g Exchanges: 2 Starch Carbohydrate Choices: 2
Grease 24 regular-size muffin cups with shortening or cooking spray. Make dough as directed in recipe—except after pushing fist into dough, divide dough into 72 equal pieces. (To divide, cut dough in half, then continue cutting pieces in half until there are 72 pieces.) Shape each piece into a ball. Place 3 balls in each muffin cup. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until doubled in size. Bake as directed. Makes 24 rolls
Grease cookie sheet with shortening or cooking spray. Make dough as directed in recipe—except after pushing fist into dough, cut dough in half. On floured surface, roll each half into 12-inch round. Spread with softened butter. Cut each round into 16 wedges. Starting with rounded edge, roll up each wedge. Place rolls point side down on cookie sheet and curve slightly. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until doubled in size. Bake as directed. Makes 32 rolls
bake smart To make ahead, after placing rolls in pan, cover tightly with foil and refrigerate from 4 to 24 hours. Before baking, remove from refrigerator; remove foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
prep time: 15 minutes · start to finish: 1 hour 35 minutes · 12 rolls
1 In large bowl, mix 1¼ cups of the flour, the sugar, salt and yeast. Add warm water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until doubled in size.
2 Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Divide batter evenly among muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups.
3 Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.
1 Roll: Calories 120 (Calories from Fat 25); Total Fat 3g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 200mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1
bake smart Add personality to these quick-fix rolls by sprinkling with toasted sesame seed.
Use leftover rolls as pizza “crusts” at another meal. Split and toast the rolls. Top them with pizza sauce and your favorite pizza toppings. Sprinkle with shredded cheese. Bake them until warm and the cheese is melted.
prep time: 40 minutes · start to finish: 3 hours 5 minutes · 15 rolls
1 In large bowl, mix bread flour, honey, salt and yeast. Add warm water, butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the whole wheat flour to make dough easy to handle.
2 On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. 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.
3 Grease bottom and sides of 13×9-inch pan with shortening or spray with cooking spray. In small bowl, mix egg white and 1 teaspoon water with fork. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball. Brush top of each ball with egg white mixture. Dip tops of 8 balls into sesame seed and tops of 7 balls into poppy seed. Arrange seed side up in checkerboard pattern in pan. Cover pan loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until balls are doubled in size.
4 Heat oven to 375°F. Bake 17 to 21 minutes or until golden brown. Remove from pan to cooling rack. Serve warm or cool.
1 Roll: Calories 170 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 20mg; Sodium 180mg; Total Carbohydrate 28g (Dietary Fiber 2g); Protein 5g Exchanges: 1½ Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 2
prep time: 30 minutes · start to finish: 2 hours 15 minutes · 24 rolls
1 Spray 24 regular-size muffin cups with cooking spray (without flour). In small bowl, mix warm water, gelatin and yeast; set aside. In medium bowl, mix cornstarch and all flours; set aside.
2 In food processor, place eggs, milk, honey, oil, vinegar, xanthan gum and salt. Cover; process about 30 seconds or until well blended. Add flour mixture and yeast mixture. Cover; process about 30 seconds or until well blended.
3 Spray 2 teaspoons with cooking spray without flour. Spoon 3 balls of dough into each muffin cup, respraying spoons as necessary. Spray sheet of plastic wrap with cooking spray without flour; cover dough in pans. Let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size.
4 Heat oven to 375°F. Remove plastic wrap from rolls. Bake 14 to 16 minutes or until light golden brown. Immediately remove from pans to cooling racks. Serve warm.
1 Roll: Calories 120 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 20mg; Sodium 160mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 2g Exchanges: 1½ Starch Carbohydrate Choices: 1½
Jean Duane, Alternative Cook { www.alternativecook.com }
bake smart Cooking gluten free? Always read labels to make sure that each recipe ingredient is gluten free. Products and ingredient sources can vary.
Although these are fantastic right out of the oven, they can also be baked and frozen in a tightly covered container. Just pop them into the toaster oven when you’re ready to serve them.
prep time: 20 minutes · start to finish: 3 hours 5 minutes · 12 rolls
1 Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
4 Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place balls about 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost doubled in size.
5 Heat oven to 350°F. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to cooling rack. Serve warm or cool.
1 Roll: Calories 100 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, ½ Fat Carbohydrate Choices: 1
bake smart If you like rolls that are golden brown on top but have soft sides, place the rolls closer together on the cookie sheet so they will rise and bake together.
The intense flavor of sun-dried tomatoes can bring out the best in soups, stews and breads. You’ll find these flavor-packed gems sold either packed in oil, which keeps them a little softer, or dry packed in cellophane. The dry tomatoes need to be soaked before using to make them softer.
prep time: 20 minutes · start to finish: 1 hour 35 minutes · 10 bagels
1 Measure carefully, placing all ingredients except oats in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use delay cycle. Stop cycle after 50 minutes; remove dough from pan, using lightly floured hands.
3 Grease cookie sheet. Cut dough into 10 equal pieces. Shape each piece into 3-inch round; poke 1-inch hole in center, using thumb. Smooth into bagel shape, using fingers. Place on cookie sheet. Cover and let rise in warm place about 20 minutes or until almost doubled in size.
4 Heat oven to 450°F. In Dutch oven, heat 2 quarts water to boiling. Lower 3 or 4 bagels at a time into boiling water. Boil 30 seconds, turning once after 15 seconds. Remove with slotted spoon; drain on paper towels. Sprinkle with oats. Place on cookie sheet. Bake 8 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool.
1 Bagel: Calories 160 (Calories from Fat 5); Total Fat 0.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, ½ Other Carbohydrate Carbohydrate Choices: 2
berry bagels: Add ½ cup dried blueberries, cherries or cranberries at the Raisin/Nut signal or 5 to 10 minutes before the last kneading cycle ends.
cinnamon bagels: Add 1 teaspoon ground cinnamon with the salt.
garlic bagels: Add 1 teaspoon garlic powder with the salt.
prep time: 30 minutes · start to finish: 2 hours 5 minutes · 15 breadsticks
1 In large bowl, mix 1 cup of the all-purpose flour, the whole wheat flour, wild rice, 1 tablespoon oil, the molasses, fennel seed, salt and yeast. Stir in warm water until blended. Stir in enough remaining all-purpose flour to make dough easy to handle.
2 On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour or until doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
3 Grease 2 cookie sheets. Punch down dough. Divide dough into 15 equal pieces. Roll each piece into 9-inch rope. Place on cookie sheets. Brush with additional oil. Cover and let rise in warm place 5 to 15 minutes or until slightly risen.
4 Heat oven to 375°F. Bake 15 to 20 minutes or until golden brown.
1 Breadstick: Calories 110 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 21g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate Carbohydrate Choices: 1½
bake smart Use instant simmer-and-serve wild rice, and while you’re at it, cook enough for another recipe or meal.
Warm breadsticks in the microwave. Microwave uncovered on a microwavable plate or in a napkin-lined basket. For 8 to 10 breadsticks, microwave on Medium (50%) 1 minute. Continue to microwave, checking at 15-second intervals, until warm.
prep time: 30 minutes · start to finish: 3 hours · 32 grissini
1 In large bowl, combine warm water, yeast and sugar; stir until yeast is dissolved. Add 2 tablespoons olive oil. Stir in whole wheat flour and ½ cup of the all-purpose flour with whisk until mixture is smooth. Cover and let stand in warm place 35 to 45 minutes or until mixture is light and bubbly.
2 Stir in 1⁄3 cup Parmesan cheese, the salt and ½ teaspoon pepper. Add ¾ cup of the all-purpose flour, gradually adding additional all-purpose flour as necessary to make dough easy to handle.
3 Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. 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 dough has doubled in size. Dough is ready if indentation remains when touched.
4 Position one oven rack in lower third of oven and second oven rack in upper third of oven. Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper.
5 Gently push fist into dough to deflate. On lightly oiled surface, pat out dough to 8-inch square. Using pizza cutter or sharp knife, cut square in half. Cut each half crosswise into 16 strips. Roll each strip to 10- to 12-inch length; place on cookie sheet. Brush with 2 to 3 teaspoons olive oil; sprinkle with ¼ cup Parmesan cheese and 1 teaspoon pepper.
6 Bake 12 to 15 minutes or until golden brown and crisp, moving cookie sheets to other rack position halfway through baking. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
1 Grissini: Calories 280 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 50mg; Sodium 2300mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 11g Exchanges: 2½ Starch, ½ Medium-Fat Meat, 1 Fat Carbohydrate Choices: 2½
bake smart Grissini is Italian for “breadsticks.” They are a thin, crisp breadstick.
This dough uses the sponge method, where the yeast, water and some of the flour are combined into a batter-like mixture and allowed to rise before the remaining ingredients are added. This step kick-starts the rising process and gives the bread added flavor and texture.
prep time: 35 minutes · start to finish: 1 hour 30 minutes · 8 pretzels
1 In large bowl, stir flour, yeast, table salt and sugar with whisk. Add 1 cup warm water; stir to combine, slowly adding additional water as necessary to make dough easy to handle.
2 Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.
3 Meanwhile, in small bowl, stir together all filling ingredients.
4 Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface. Using floured rolling pin, roll to 16×12-inch rectangle. Using pizza cutter, cut dough crosswise into 8 (2×12-inch) strips. Spoon cheese mixture down center of each dough strip. Press dough over filling, pinching edges and ends to seal. Gently press or roll each strip to 15-inch rope.
5 To make pretzel shape, form each rope into U shape. Twist ends twice. Overlap twisted ends to form X shape; press together where dough touches. Pick ends up and place on rounded portion of U shape. Tuck one end under dough; place other end on top of dough.
6 In medium microwavable bowl, microwave 2 cups water on High 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, one at a time, into water mixture. Immediately remove from water with large pancake turner; place on cooling rack. Let stand at room temperature about 5 minutes.
7 Meanwhile, in small bowl, stir egg and 1 tablespoon water with fork. Brush pretzels with egg mixture; sprinkle with sea salt. Carefully transfer to cookie sheet. Bake 10 to 12 minutes or until golden brown. Remove from pan to cooling rack; cool 10 minutes. Serve warm or cool completely.
1 Pretzel: Calories 280 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 50mg; Sodium 2300mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 11g Exchanges: 2½ Starch, ½ Medium-Fat Meat, 1 Fat Carbohydrate Choices: 2½
bake smart To reheat the pretzels, place on a cookie sheet in a 350°F oven for 5 to 7 minutes or until warm and slightly crisp.
To serve these pretzels Philly-style, generously brush them with unsalted melted butter as soon as they come out of the oven.
prep time: 35 minutes · start to finish: 1 hour 40 minutes · 16 pretzels
1 In large bowl, stir 2 cups of the flour, the sugar, salt and yeast with wooden spoon until well mixed. In 1-quart saucepan, heat 1½ cups water over medium heat until very warm (120°F to 130°F). Add warm water and oil to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. With wooden spoon, stir in enough of the remaining flour, about ½ cup at time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
2 Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Lightly spray a sheet of plastic wrap with cooking spray; cover dough. Let rest 10 minutes.
3 Heat oven to 425°F. Spray cookie sheets with cooking spray. In shallow bowl, stir 1 cup water and the baking soda to make pretzel “wash.”
4 Divide dough into 16 equal pieces. Roll each piece into 24-inch rope (dip hands in pretzel wash to make rolling dough easier). To make pretzel shape, form rope into circle, crossing ends at top. Fold dough so crossed ends rest on bottom of circle. Stir pretzel wash; using a pastry brush, brush over both sides of pretzel. Place pretzel on cookie sheet. Repeat with remaining dough. Reserve remaining pretzel wash. Cover pretzels loosely with plastic wrap. To make thin pretzels, let rest about 5 minutes or until very slightly puffed. To make thicker pretzels, let rise in warm place 15 to 20 minutes or until puffed.
5 Just before baking, brush pretzels with reserved wash; sprinkle with coarse salt. Bake 1 cookie sheet at a time 10 to 13 minutes or until golden brown. Remove from cookie sheets to cooling racks; cool at least 15 minutes. Serve warm or cool.
1 Pretzel: Calories 120 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 670mg; Total Carbohydrate 23g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate Carbohydrate Choices: 1½
parmesan-herb soft pretzels: Mix 2 tablespoons grated Parmesan cheese, ½ teaspoon dried basil leaves and ¼ teaspoon garlic powder. Brush hot baked pretzels with melted butter; sprinkle with cheese mixture.
