betty crocker best of baking recipes.txt

handle.

Turn dough onto lightly floured surface; knead until smooth and elastic,

about 10 minutes. Place in greased bowl; turn greased side up. Cover; let

rise in warm place until double, about 1 hour. (Dough is ready if

indentation remains when touched.)

Punch down dough; divide into halves. Flatten each half with hands or

rolling pin into rectangle, 18 × 9 inches. Fold crosswise into thirds,

overlapping the 2 sides. Roll up tightly, beginning at one of the open

ends. Press with thumbs to seal after each turn. Pinch edge firmly to

seal. Press each end with side of hand to seal; fold ends under loaf.

Place loaves, seam sides down, in 2 greased baking pans, 9 × 5 × 3 inches

or 8 1/2 × 4 1/2 × 2 1/2 inches. Brush with margarine; sprinkle with whole

wheat flour or crushed oats, if desired. Let rise until double, about 1

hour.

Heat oven to 375º. Bake until loaves are deep golden brown and sound

hollow when tapped, 40 to 45 minutes. Remove from pans; cool on wire rack.

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Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

2 Loaves"

- - - - - - - - - - - - - - - - - -

Per serving: 107 Calories (kcal); 2g Total Fat; (15% calories from fat); 3g

Protein; 20g Carbohydrate; 0mg Cholesterol; 202mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

NOTES : *If using self-rising flour, decrease salt to 1 teaspoon.

Nutr. Assoc. : 0 5472 0 0 0 0 0 14 0

Exported from MasterCook *

Hot Fudge Pudding Cake

Recipe By

Serving Size : 9

Betty Crocker - Best Of Baking Recipes