Betty Crocker Wheat Bread Mix Recipes

HONEY-WHOLE WHEAT BREAD

Steps:

• In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
• With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
• On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
• Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
• Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

OLD-FASHIONED HONEY-WHOLE WHEAT BREAD

Steps:

• Mix whole wheat flour, honey, shortening, salt 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 all-purpose 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 375°F.
• Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

PUMPKIN BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
• Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch 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 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire 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.

OLD-WORLD RYE BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the all-purpose flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
• Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
• Heat oven to 400°F. Brush water over dough; sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

HOMEMADE WHEAT BREAD MACHINE MIX

Steps:

• Mix all ingredients in extra-large bowl until well blended.
• Store tightly covered in bulk, or measure into quantities for 1 1/2- pound or 2-pound loaf recipes (below). Package in fancy jars or bags along with the bread recipe for gift giving. To Make 1 1/2-Pound Loaf: Measure 1 cup plus 2 tablespoons water, 2 tablespoons butter or margarine, softened, 3 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. To Make 2-Pound Loaf: Measure 1 1/2 cups water, 3 tablespoons butter or margarine, softened, 4 1/2 cups Homemade Wheat Bread Machine Mix and 2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. Makes eight 2-pound loaves (16 slices each).

BETTY CROCKER WHEAT BREAD MIX

Steps:

• Mix all ingredients in extra-large bowl until well blended.
• Store tightly covered in bulk, or measure into quantities for 1 1/2- pound or 2-pound loaf recipes (below). Package in fancy jars or bags along with the bread recipe for gift giving.
• To Make 1 1/2-Pound Loaf: Measure 1 cup plus 2 tablespoons water, 2 tablespoons butter or margarine, softened, 3 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.
• To Make 2-Pound Loaf: Measure 1 1/2 cups water, 3 tablespoons butter or margarine, softened, 4 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/4 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. Makes eight 2-pound loaves (16 slices each).