GOLD MEDAL™ CLASSIC WHITE BREAD
Nothing beats the traditional goodness of homemade baked bread. Served with butter and jam, as the basis for a ham sandwich or just eaten plain, this back-to-basics bread recipe has a soft, airy inside and a beautifully golden-brown crust.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 32
Number Of Ingredients 7
Steps:
- In large bowl, stir 3 1/2 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.
- Place dough on lightly floured surface. Knead about 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 and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
- Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. 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 seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
- 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 wire rack. Brush loaves with butter; cool.
Nutrition Facts : Calories 100, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 1 g, TransFat 0 g
CHUNKY APPLE YEAST BREAD
Chunky, apple-filled yeast bread with an optional sweet maple glaze. Makes 2 loaves.
Provided by Jennifer
Categories Bread
Time 3h45m
Number Of Ingredients 16
Steps:
- In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, add the yeast and warm water. Stir and let stand 5 minutes. Add the sugar, warm milk, egg yolk, vanilla and salt and stir to combine. Add 2 cups of the all purpose flour and mix to combine. Add the softened butter, 1 Tbsp at a time and mix in.
- Switch to the kneading hook. Add 1 more cup of the flour and knead in. Begin adding the last cup of flour in small increments, adding only enough flour until the dough wraps around the kneading hook and cleans the bowl quite well. *You may not need all of the last cup OR you may need to add more than that last cup. Trust what you see in the bowl and add flour, as needed, to get your dough to that point.
- Remove dough to a floured work surface. Knead for 1 minute, then form into a ball. Place in a greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
- When dough is almost doubled, prepare your apple filling. Prepare the apples by peeling, quartering, coring and cutting into 1/2-inch-ish cubes. Place into a large bowl. Sprinkle with white sugar and cinnamon and stir to combine. Add egg yolk and stir in to coat. Set aside.
- Prepare two 8x4-inch loaf pans by greasing or spraying with cooking spray. Set aside.
- Remove dough to a floured work surface. Divide dough into two equal pieces.
- Take one piece of dough and roll into a roughly 10x15-inch rectangle. Scatter one half of the apple filling evenly overtop of the dough, then roll up, starting from the long side. Pinch seam together. Using a sharp knife or bench cutter, cut the log into 1-inch slices, then slice down the centre of the slices from one end to the other, making a bunch of smaller chunks. *If the cutting isn't clear, refer to the video below to see how it's done). Scoop up your chunks and place into your prepared 8x4-inch loaf pan. Adjust the dough chunks slightly, as needed, so that the top is as even as possible. (Any pieces sticking up much higher than others has a tendency to over-brown, so we'll try to avoid that).
- Repeat with the second piece of dough and the remaining apple mixture.
- Cover both loaves with greased plastic wrap and set to rise until doubled, about 45 minutes.
- Preheat oven to 350F (not fan assisted), with rack in the centre of the oven.
- When ready to bake, remove the plastic wrap. Place loaf pans on top of a baking sheet (to catch any juicy bubble-overs).
- Bake at 350F for about 45 minutes or until the breads internal temperature reaches 210F when tested with an instant read thermometer. Check bread at about 30 minutes and cover loosely with aluminum foil to prevent over-browning of the top.
- Allow loaves to cool in pans for 5 minutes, then remove to a cooling rack to cool completely before slicing.
- If glazing, prepare the glaze by mixing together the glaze ingredients until smooth. Drizzle over cooled loaves.
Nutrition Facts : Calories 128 kcal, Carbohydrate 23 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 126 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SWEDISH APPLE YEAST BREAD-BETTY CROCKER RECIPE CARDS
Betty Crocker Recipe Cards: Recipes Children Can Make/Card #15 It actually took a recipe that CHILDREN can make for me to achieve 100% success with the elusive yeast!!! I followed the recipe with a few exceptions (subbed cardamom for the cinnamon & bumped up the raisins). I held my breath while it was in the 'rising stage', popped it in the oven with a prayer...and out came the most beautiful, amazing, wonderful yeast bread!! This is NOT a quick bread taste and not overly sweet. However, it is cerainly sweet enough to satisfy oneself, especially with a hot cup of coffee. But wait! There's more! If you think it's good the 1st day, it is OUT OF THIS WORLD the second day!!! The yeast bread softens and the spices really are more pronounced; it was sublime heated at Medium in the microwave for a minute and then liberal amounts of fresh butter slathered on the cut edges. I plan to serve this for years to come: as an afternoon snack, for a delicious but not too sweet Brunch addition...or just because! But, I will intentionally make it the day before since the bread is one of those recipes that improves with age.
Provided by The_Swedish_Chef
Categories Yeast Breads
Time 1h30m
Yield 6 slices
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees.
- Plump 1/2 cup of raisins in either water or apple juice. Set aside.
- Melt 2 tablespoons of butter in a 9 x 9" or 8 x 8" pan. (I used 8 x 8" with perfect results.).
- Mix sugar and preferred spice with a fork in a small bowl. Sprinkle sugar mixture over melted butter in pan.
- Take a medium to large apple and cut into very thin slices. The original photo showed the apple with it's peel left on; I preferred to remove it.
- Arrange apple slices in rows, over the sugar mixture.
- Drain raisins and sprinkle over the sliced apples.
- In a large bowl, stir together the package of yeast and the 3/4 cup of warm water. Stir until completely dissolved.
- To the yeast, add 1/4 cup sugar, 1 teaspoon salt and 1 cup of flour. Beat by hand 2 minutes or until batter drops from spoon in sheets.
- Add and beat until smooth 1 egg, 1/4 cup of shortening (I used very soft butter), 1 1/4 cup of flour, and the extra teaspoon of spice, if you prefer.
- Drop batter by small spoonfuls over the apples and raisins in pan, keeping dough close to each other. Cover pan and allow to rise in warm place until double; 50-60 minutes.
- Bake in a 375 degree oven for 30-35 minutes or until top is lightly browned.
- IMMEDIATELY remove the bread from pan by turning it upside down over serving plate. The sugar/butter mixture provides a glaze.
- Allow to cool. This is nice the first day and spectacular the second!
Nutrition Facts : Calories 442.5, Fat 13.8, SaturatedFat 4.9, Cholesterol 45.4, Sodium 430.4, Carbohydrate 74.6, Fiber 2.9, Sugar 34.7, Protein 6.8
APPLE BROWN BETTY
Enjoy this brown Betty - a traditional dessert made by baking apples and bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Lightly spray 2-quart casserole with cooking spray.
- In medium bowl, stir together bread crumbs and melted butter. In small bowl, mix brown sugar and cinnamon.
- Place half of the apple slices in casserole; sprinkle with half of the brown sugar mixture and half of the bread crumb mixture. Repeat layers. Pour cider over top.
- Bake 45 to 55 minutes or until apples are tender and topping is browned. Serve warm.
Nutrition Facts : Calories 410, Carbohydrate 76 g, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg
TRADITIONAL WHITE BREAD
Here's a time-saver! You can omit the first rising time by using quick active dry yeast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h55m
Yield 32
Number Of Ingredients 7
Steps:
- Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. 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.
- Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
- Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
- 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 wire rack. Brush loaves with butter; cool.
Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg
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