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

over loaf. Serve warm.
    1 Slice: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g; Trans Fat 1.5g); Cholesterol 30mg; Sodium 470mg; Total Carbohydrate 36g (Dietary Fiber 1g); Protein 3g Exchanges: 1½ Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2½

    Cinnamon Bubble Loaf

    apple-fig bread with honey glaze
    prep time: 20 minutes · start to finish: 3 hours 30 minutes · 1 loaf (12 slices)
bread
1½ cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
2 ⁄ 3 cup granulated sugar
½ cup vegetable oil
1 egg
1 egg yolk
1½ teaspoons vanilla
½ cup milk
1 cup chopped peeled apples
½ cup dried figs, chopped
glaze
1 ⁄ 3 to ½ cup powdered sugar
2 tablespoons honey
1 tablespoon butter, softened
Dash ground allspice
    1 Heat oven to 350°F. Spray bottom only of 8×4-inch loaf pan with cooking spray. In medium bowl, stir flour, cinnamon, baking powder, salt, nutmeg and ¼ teaspoon allspice with whisk.
    2 In large bowl, beat granulated sugar and oil with electric mixer on medium speed 1 minute or until blended. Beat in egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
    3 Beat flour mixture into sugar mixture alternately with milk on low speed, beating after each addition until smooth. Stir in apples and figs. Pour into pan.
    4 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes.
    5 Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
    6 In small bowl, beat 1 ⁄ 3 cup powdered sugar, the honey, butter and dash of allspice until smooth, slowly adding additional powdered sugar for desired glaze consistency. Spread glaze over top of loaf. Let stand until set. (Glaze will remain slightly tacky to the touch.) Wrap tightly and store in refrigerator.
    1 Slice: Calories 260 (Calories from Fat 100); Total Fat 11g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 40mg; Sodium 160mg; Total Carbohydrate 36g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 2½
    bake smart Use sweet-tart apples such as Braeburn, Gala or Honeycrisp for this recipe.
    Raisins or chopped dates can be substituted for the figs.

    Apple-Fig Bread with Honey Glaze

    five-grain buttermilk-cranberry bread
    prep time: 15 minutes · start to finish: 1 hour 25 minutes · 1 loaf (12 slices)
1 cup 5-grain rolled whole-grain cereal or old-fashioned oats
3 cups white whole wheat flour
1 ⁄ 3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
¾ teaspoon salt
¼ cup cold butter, cut into small pieces
½ cup sweetened dried cranberries, cherries or raisins
1 egg
1½ cups buttermilk
    1 Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
    2 In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in dried cranberries.
    3 In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
    4 On large cookie sheet, shape dough into 7-inch round. Using sharp knife, cut large X shape ¼ inch deep into top of dough. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
    5 Bake 35 to 40 minutes or until top is golden brown. Remove from pan to cooling rack. Cool 30 minutes. Using serrated knife, cut into 12 slices or wedges to serve.
    1 Slice: Calories 230 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 30mg; Sodium 320mg; Total Carbohydrate 38g (Dietary Fiber 4g); Protein