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Wheat BreadFrom the Betty Crocker CookbookPrep & Bake Time: 2 hours
Ingredients:3 cups Whole wheat flour
1 Tbsp Vital Wheat Gluten
1/3 cup Honey
cup Smart balance
3 tsp Salt
4 tsp Quick active dry yeast
2 cups Very warm water (120-130oF)
3-4 cups Whole wheat flourMelted smart balance
Directions:1. In large bowl, beat whole wheat flour, vital wheat gluten, honey, smart balance, salt
and yeast with electric mixer on low speed until well mixed. Add warm water. Beatwith electric mixer on low speed 1 minute, scraping bowl frequently. Beat onmedium speed 1minute, scraping bowl frequently. Stir in enough of remainingflour, 1cup at a time, tomake dough easy to handle.
2. Place dough on lightly floured surface. Knead about10minutesor until dough issmooth and springy. Grease large bowl with cooking spray.
3. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely withplastic wrap and let rise in warmplace 40-50minutesor until dough has doubled insize. Dough is readyifindentation remains when touched.
4. Grease bottoms and sidesof two 8x4 or 9x5 loafpans with cooking spray.
5. Gentlypush fistinto dough to deflate. Divide dough in half. Flatten each half withhandsor rolling pininto18x9 rectangle on lightly floured surface. Roll dough uptightly, beginning at 9 side. Press with thumbs toseal after each turn. Pinchdough into roll tosea. Pinch each end of roll toseal. Fold endsunder loaf. Place
seamside downinpan. Brush loaves lightly with butter. Cover loosely with plasticwrap and let rise in warmplace 35-50minutesor until dough has doubled insize.
6. Move oven rack to low positionso that topsofpans will be incenter ofoven. Heatoven to 375oF
7. Bake 40-45 minutesor until loaves are deep golden brown and sound hollow whentapped. Remove frompans to wire rack. Brush loaves with melted smart balance.Cool.
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SoftPretzelsYield: 1 dozen
Ingredients:4 tsp Yeast
1 tsp Sugar
1 cups Warm water
3 - 4 cups Whole wheat flour
6 tsp Vital wheat gluten
cup Sugar
1 tsp Salt
1 Tbsp Vegetable oil
4 cups Water cup Baking soda
Kosher salt
1 tsp Water
1 egg
Directions:1. In a small bowl, dissolve yeast and 1 tspsugar in warm water. Letstand about10
minutes.2. Combine 3 cups flour, 6 tsp gluten, cupsugar and 1 tspsalt. Make a well
in the center; add the oil and yeastmixture. Mix dough. Add more flour if dough is
toosticky.
Knead 3-4 minutes.3. Cover dough with plastic wrap and seton a greased plate in a proofing oven to rise
until doubled insize, approximately 30minutes.4. Gentlypunch down dough. Let rise 5 minutes.5. Before shaping, startpreheating oven to 425 degrees.6. Cut the dough into12pieces. Roll each with handsinto an18 rope the thicknessof
your finger. Twist each rope into a pretzel. (Each rope can also be cutinto2squares for pretzel bites
7. Mix water and baking soda. Bring to a boil.8. Dip each pretzel in the boiling soda water for 5 seconds. Sprinkle pizza stones with
kosher salt. Place each pretzel onpizza stone. Mix together 1 tsp water and 1 egg.Br
ush ea
chpret
zel w
ith egg
mixture. Ta
ke f
or 10-12
minutes.
8/6/2019 Breads & Breakfasts 2010 Edition
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Focaccia Bread
Ingredients:2 -3 Flour
1 Tbsp Vital wheat gluten
1 Tbsp Dried rosemary leaves, crumbled
1 Tbsp Sugar
1 tsp Salt
2 tsp Regular or quick active dry yeast
4 Tbsp Olive oil, divided
1cup Very warm water (120-1300F
cups grated parmesan cheese
Cornmeal
Directions:1.Fill a small oven-proof dish with water. Place at bottomofoven below racks. Preheat
oven to200oF. Assoon asoven reaches200, turnovenoff.
2.In large bowl, mix 1cupof flour, gluten, rosemary, sugar, salt, and yeast. Add 2 tbspoiland the warm water. Beat 3 minutes by hand or with flat beater onmediumspeed.Scrape bowl frequently. Stir in enough remaining flour until dough issoft and leavessidesof bowl. Ifusing electricmixer, switch to dough hooknear the end.
3.Knead 5-8 minutes by hand or with dough hookin electricmixer. Knead until dough issmooth and springy. Grease large plate with cooking spray. Place dough onplate,turning to grease all sides. Cover plate loosely with plastic wrap and let rise inproofingoven about20minutesor until dough has almost doubled insize. Dough is readyifindentations remain when touched.
4.Generouslysprinkle a cookie sheetor pizza stone with cornmeal.5.Gentlypush fistinto dough to deflate. Divide dough in half. Shape each half to a 6-8
round (about1 thick)piece on the cookie sheetor pizza stone. Cover loosely withplastic wrap lightlysprayed with cooking spray and let rise inproofing oven about10minutesor until dough has doubled insize.
6.Gentlymake 1/2 deep depressions about2 apartin dough with fingers. Thisis doen toadd a decorative surface to the topofyour bread. Carefully brush with 2 Tbspoil;
sprinkle with cheese. Bake 400oF for 15 to20minutesor until golden brown. Servewarmor cool with a bitofolive oil and balsamic vinegar for dipping.
8/6/2019 Breads & Breakfasts 2010 Edition
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Quick Whole Wheat Batter Bread2 loaves
Ingredients:
2 cups Hot water1 Tbsp Yeast
1/3 cup Oil
1/3 cup Honey
2 tsp Salt
4 - 5 Whole wheat flour
1 Tbsp Smart balance to use on top of baked bread
1 Tbsp Vital wheat gluten
Directions:1. In a large bowl, dissolve yeastin hot water.2. Preheatoven to250 degrees.
3. Combine of flour and gluten.4. Add oil, honey, salt, and gluten-flour mixture toyeast.Mix by hand or with flat
beater attachmenton electricmixer.
5. Knead well (at least 5 minutes with electricmixer or 10minutes by hand)6. Place dough in two well-greased loafpans. Putpansin warmoven. Turnovenoff.
7. Let loavessitin warmoven for 20minutes.8. With loavesstill inoven, turnoven to 350 degrees.
9. Set timer for 30minutes. Remove bread fromoven when timer goesoff. If loavesarentnicely browned, bake for an additional 3-5 minutes.
10. Brush with smart balance and remove frompans tocool.
11. Slice with electricknife toserve.
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Low-Fat Strawberry-CinnamonMuffinsFromCookingLightMarch2004Yield: 1 dozen
Ingredients:1 cups All purpose flour
cup Sugar
2 tsp Baking powder
1 tsp Ground cinnamon
tsp Salt
2/3 cup Vanilla fat-free yogurt
cup Smart balance, melted
3 Tbsp Skim milk
1 Large egg, lightly beatenCooking spray
cup Sugar free strawberry jam
1 tbsp Sugar
tsp Ground cinnamon
Directions:
12.Preheatoven to 375 o.13.Lightlyspoon flour into drymeasuring cups, and level with a knife. Combine flour
and the next 4 ingredients (flour through salt)in a large bowl, stirring well with a
whisk.14.Make a well in the center of flour mixture.15.Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add
yogurtmixture to flour mixture, stirring justuntil moist.16.Place 12 linersinmuffincups; coat liners with cooking spray. Spoon1 tablespoon
batter into each liner.17.Top each with 1 teaspoon jam. Top evenly with remaining batter.18.Combine 1 tablespoonsugar and teaspooncinnamon; sprinkle over batter.19.Bake at 375 for 15 minutesor until a woodenpickinserted incenter comesout
clean.20.Cool inpanon wire rack for 15 min. Remove frompan; place on a wire rack.
CALORIES 165(24% from fat); FAT 4.4g (sat 2.6g,mono 1.3g,poly 0.3g); PROTEIN 3g; CHOLESTEROL 28mg;
CALCIUM 94mg; SODIUM 206mg; FIBER 0.6g; IRON 1mg; CARBOHYDRATE 29g
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PumpkinMuffinsYield: 1 dozen
Ingredients:1 cup All purpose flour
cup Whole wheat flour
cup Granulated sugar
cup Packed brown sugar
1 tsp. Pumpkin spice
1 tsp. Baking soda
tsp Baking powder
tsp Salt
cup Fat free buttermilk (or 2 tsp vinegar plus
fat-free milk to make cup; let stand 10minutes)
cup eggs
1Tbsp Canola oil
cup Apple sauce
Directions:
7.Preheatoven to 375o8.Lightlyspoon floursinto drymeasuring cups; level with a knife. Combine flours,
granulated sugar and next five ingredients (through salt)in large bowl
9.Combine pumpkin and next four ingredients (through applesauce)inmedium bowl,stirring with a whisk.10. Add pumpkinmixture to flour mixture, stirring justuntil moist11. Spoon batter into16 muffincupscoated with cooking spray12. Bake at 375o for 20minutesor until muffinsspring back when touched lightlyin
center
13. Cool muffinsinpans 5 minuteson wire rack; remove frompans. Cool completelyonwire rack.
CALORIES 200; FAT 5g; FIBER 1.2 g
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Corn BreadAdapted from BettyCrocker Cookbook p.79Yield: 12 servings
Prep: 10 min Bake: 25 min
Ingredients:1 cup Milk
cup Smart balance, melted
1 large Egg
1 cups Yellow, white, or blue cornmeal
cup Whole wheat flour (plus 1 tsp gluten)
cup All-purpose flour
cup Sugar
1Tbsp Baking powder
tsp salt
Directions:
1. Heatoven to 400oF. Grease bottom and side of 9-inch round panor 8-inch squarepan with cooking spray.
2. In large bowl, beatmilk, butter, and egg with hand beater or wire whisk. Stir inremaining ingredients all atonce justuntil flour ismoistened (batter will be lumpy).Pour intopan.
3. Bake 20-25 minutesor until golden brown and toothpickinserted incenter comesoutclean.
4. Serve warmif desired.
CORN MUFFINS
Grease bottoms only of 12 medium muffin cups with cooking spray or paper baking cups.
Fill cups about full.
8/6/2019 Breads & Breakfasts 2010 Edition
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Irish Soda BreadYield: 1 8-inch loaf
Ingredients:4 cups Whole wheat flour
6 tsp Vital wheat gluten
cup Sugar
2 tsp. Baking soda
1 tsp Salt
4 tbsp Butter, chilled
1cup Raisins
1 cups Fat free plain yogurt orbuttermilk
Directions:
1. Heatoven to 350o2. Combine dryingredientsin a bowl3. Cutin butter until pea-sized4. Stir in raisins and buttermilk/yogurt5. Turn dough onto floured surface. Knead 1minute. Shape into disk.6. Cut an X in top and bake on greased baking sheet 45-50minutes
8/6/2019 Breads & Breakfasts 2010 Edition
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WheatPancakesBetty Crocker p.76Prep: 10 min
Cook: 10 minYield: nine 4-inch pancakes
Ingredients:1 Large egg
cup All-purpose flour
cup Whole wheat flour
cup Fat free milk
1 tbsp Sugar
2Tbsp Vegetable oil
3 tsp Baking powder
tsp Salt
cup water
Directions:
1. Inmedium bowl, beat egg with hand beater until fluffy.2. Beatin remaining ingredients justuntil smooth.3. Heat griddle or skilletover medium heator to 375oF. (To test griddle, sprinkle with
a few dropsof water. If bubbles jump around, heatis just right.) Spray griddlewith cooking spray before heating ifnecessary.
4. For each pancake, use slightly less than cup batter. Cookpancakesuntil bubblyon top, puff and dry around edges. Turn and cookother sidesuntil golden brown.
CALORIES 110 (cal from fat 45); FAT 5g (sat 1g); PROTEIN 3g; CHOLESTEROL 25mg; SODIUM 250mg;
FIBER 0g; CARBOHYDRATE 13g
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Puffy OvenPancakeAdapted from Betty CrockerCookbook p.77Yield: 4 servings
Prep: 10 min Bake: 30 min
Ingredients:2Tbsp Smart balance light
4 large Eggs
cup White flour
cup Wheat flour
1cup Milk
tsp Salt
Directions:1. Heatoven to 400oF. In13x9 inch pan, melt butter inoven; brush butter over
bottom and side ofpie plate.2. Inmedium bowl, beat eggsslightly with wire whisk and hand beater. Beatin flour,
milk and salt justuntil mixed (donotoverbeator pancake maynot fluff). Pour intopan.
3. Bake 25-30minutesor until puffy and deep golden brown. Serve immediately.CALORIES 315 ; FAT 18g
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BasicCrpesPrep: 10 minCook: 1-2 minper crpeYield: 12servings (serving= 1 crpe)
Ingredients:
Directions:
1. Combine flour &slatin a medium bowl.2. Combine milk, egg whites, and egg in a bowl. Stir well with a whisk. Add to flour
mixture, stirring with a whiskuntil almostsmooth.
3. For best results, cover and refrigerate batter 30minutes.4. Place 10 crepe panor nonstickskilletover medium-high heatuntil hot. Remove
from heat. Pour a scant cup batter intopan; quickly tiltpanin all directionssobatter coverspan with a thin film. Cook about1minute.
5. Carefully lift edge ofcrepe with a spatula to test for doneness. Crepe is ready toturn whenitcan be shaken loose from the pan and the underside is lightlybrowned.
6. Turncrepe over and cook15-30secondsonother side.7. Place crepe onpaper towel. Keepcrepesin200ooven tokeep warm.8. Repeatprocedure until all batter isused.Cal: 41Fat: .8 g Protein:2.6 g Carb: 5.8 g Fiber .2g
cup flour
tsp Salt
cup Skim milk
2 Large egg whites
1 Large egg
Cooking spray
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WafflesAdapted from Betty CrockerCookbook p.78Yield: 6 7-inchround waffles
Prep: 5 min Bake: 3 min perwaffle
Ingredients:2 large Eggs
1cup Whole wheat flour
1cup All purpose flour
1 cups Milk
3 Tbsp Vegetable oil
1Tbsp Sugar
4 tsp Baking powder
tsp Salt
Fresh berries, if desired
Directions:
1. Heat waffle iron. (Waffle irons without a non-stickcoating mayneed to be sprayedwith cooking spray before batter for each waffle is added.)
2. In large bowl,, beat eggs with wire whiskor hand beater until fluffy. Beatinremaining ingredients except berries justuntil smooth.
3. Pour slightly less than cup batter ontocenter of hot waffle iron. (Checkmanufacturers directions for recommended amountof batter.) Close lid of waffleiron.
4. Bake about 5 minutesor until steaming stops. Carefully remove waffle. Serveimmediately. Top with fresh berries. Repeat with remaining batter.
CALORIES 380 FAT 10g FIBER 1g
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Rice PilafYield: 6servings
Ingredients:
2Tbsp Smart Balance Light
cup Chopped onion
2cups Rice
tsp Dried rosemary
tsp Dried thyme
4 cups Chicken broth
Directions:9. In a 3 quartsaucepan, meltsmart balance over medium heat. Cookonioninsmart
balance about 3 minutesstirring occasionallyor until tender.
10.Stir in rice and herbs. Cook 5 minutesstirring once or twice.11.Stir in broth. Heat to boiling stirring once or twice. Reduce heat to low. Cover and
simmer 20minutes. Donot remove lid and donotstir during cooking.12.Remove from heat. Letstand covered 5 minutes.13.Fluff with a fork before serving.
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Quick Bread Sticks
Ingredients:
1 cups Water
3 tsp Yeast
2Tbsp Sugar
tsp Salt
3 cups Whole wheat flour
1Tbsp Vital Wheat Gluten
cup Smart balance light, melted
Garlic powder
Parmesan cheese
Directions:1. Dissolve yeastin warm water.2. Mix vital wheat gluten with 2 cups flour3. Add sugar, salt, and yeast water into flour mixture4. Mix 3 minutes, adding remaining flour ifneeded. Dough will continue to be sticky.5. Let rest10minutes.6. Spread melted smart balance on jelly roll pan.7. Using hands, flatten dough into jelly roll pan.8. Spread remaining smart balance on topof dough.9. Using pizza cutter, cutinto1 strips.10.Sprinkle with garlicpowder and parmesancheese.11.Let rest another 10minutes.12.Bake at 375 for 20minutes.13.Recut with pizza cutter and serve.14.Letcool a few minutes to ease removing frompan.