Free Betty Crocker The Big Book of Bread (Betty Crocker Big Book) by Betty Crocker

loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
    4 Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
    1 Slice: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 35mg; Sodium 230mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
    cranberry bread: Omit zucchini, cinnamon, cloves and raisins. Stir in ½ cup milk and 2 teaspoons grated orange peel with the oil. Stir 3 cups fresh or frozen (thawed and drained) cranberries into batter. Bake 1 hour to 1 hour 10 minutes.
    orange zucchini bread: Stir in 2 teaspoons grated orange peel with the flour mixture.
    pumpkin bread: Substitute 1 can (15 oz) pumpkin (not pumpkin pie mix) for the zucchini.
    bake smart You don’t need to peel the zucchini if it is very fresh and green. Older, larger zucchini may require peeling before shredding. The peel adds little green flecks to the bread.

    whole wheat banana bread with caramel glaze
    prep time: 30 minutes · start to finish: 3 hours 55 minutes · 1 loaf (12 slices)
bread
2 cups white whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup butter, softened
½ cup granulated sugar
½ cup packed brown sugar
2 eggs
1 1 ⁄ 3 cups mashed very ripe bananas (3 medium)
½ cup chopped pecans, toasted *
glaze
½ cup packed brown sugar
3 tablespoons whipping cream
2 tablespoons butter, cut up
1 tablespoon light corn syrup
½ cup chopped pecans, toasted *
    1 Heat oven to 325°F. Spray bottom only of 9×5-inch loaf pan with cooking spray. In medium bowl, stir flour, baking soda, baking powder and salt with whisk.
    2 In large bowl, beat ½ cup butter, granulated sugar and ½ cup brown sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each addition. On low speed, beat in bananas. Beat in flour mixture just until moistened. Stir in ½ cup pecans. Spoon into pan.
    3 Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes.
    4 Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
    5 Meanwhile, in 1-quart saucepan, combine all glaze ingredients except pecans. Bring to a boil over medium heat, stirring frequently, until sugar has melted. Boil, without stirring, 45 to 60 seconds or until thickened. Pour into small bowl; refrigerate 30 to 40 minutes or until cool enough to spread, stirring occasionally. Spread caramel over top of cooled bread; sprinkle ½ cup chopped pecans over caramel. Let stand until set.
    * To toast pecans, bake in ungreased shallow pan at 325°F for 7 to 11 minutes, stirring occasionally, until light brown.
    1 Slice: Calories 390 (Calories from Fat 170); Total Fat 19g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 65mg; Sodium 340mg; Total Carbohydrate 50g (Dietary Fiber 3g); Protein 5g Exchanges: 1½ Starch, 2 Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3
    bake smart For the best banana flavor, use the ripest bananas with dark skin. Save ripe bananas for future use in bread by freezing them whole in resealable freezer plastic bags. They become mushy and are perfect for banana bread or smoothies.
    When stirring the caramel, make sure all of the sugar is dissolved before it boils and thickens, or crystallization can occur. If there is sugar that has not dissolved on the side of the pan, use a pastry brush dipped in water to wash the sugar crystals down into the caramel before boiling.

    Whole Wheat Banana Bread with Caramel Glaze

    poppy seed–lemon bread
    prep