Download PDF by Betty Crocker Editors: Betty Crocker Whole Grains

By Betty Crocker Editors

Delicious how one can upload fit complete grains in your family's day-by-day diet
If you're trying to find an effective way to consider greater on a daily basis, this is often the booklet for you. examine after research proves that one of the best ways to enhance your family's healthiness is by means of switching to a vitamin wealthy in entire grains like wheat, barley, wild rice, and oats.
Here you'll locate entire grain recipes for each meal of the day and snacks in between—from fit breakfasts to delectable muffins. Plus, the booklet comprises thesaurus and identity info, dietary info and directions, and greater than 50 full-page images that supply tasty inspiration.* contains greater than one hundred fifty great-tasting, good-for-you recipes which are full of fit complete grains
* encompasses a exact part of 10 scrumptious quinoa recipes like Breakfast Quinoa and Quinoa Pilaf
* bargains 3 chapters dedicated to quick cooking—slow cooker food and aspects, on-the-go snacks, and dinners in half-hour or less

If you're trying to find a scrumptious how one can enhance you and your family's nutrition, Betty Crocker entire Grains is the appropriate cookbook for you.

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36 Copyright © 2008 by The McGraw-Hill Companies, Inc. Click here for terms of use. CORN BREAD unsalted butter for greasing pan plus 2 tablespoons 13⁄4 cups yellow cornmeal 1 ⁄4 cup whole wheat flour 1 ⁄4 cup powdered milk 3 tablespoons baking powder 1 teaspoon sea salt 1 egg, lightly beaten 1 tablespoon honey 11⁄ 2 cups milk Butter a Dutch oven or 9Љ ϫ 9Љ baking pan. Combine cornmeal, flour, powdered milk, baking powder, and salt. Add egg, honey, butter, and milk, and stir until moist. Pour batter into Dutch oven or pan.

36 Copyright © 2008 by The McGraw-Hill Companies, Inc. Click here for terms of use. CORN BREAD unsalted butter for greasing pan plus 2 tablespoons 13⁄4 cups yellow cornmeal 1 ⁄4 cup whole wheat flour 1 ⁄4 cup powdered milk 3 tablespoons baking powder 1 teaspoon sea salt 1 egg, lightly beaten 1 tablespoon honey 11⁄ 2 cups milk Butter a Dutch oven or 9Љ ϫ 9Љ baking pan. Combine cornmeal, flour, powdered milk, baking powder, and salt. Add egg, honey, butter, and milk, and stir until moist. Pour batter into Dutch oven or pan.

Knead in the remainder of the all-purpose flour to make a smooth, soft, and slightly sticky dough. Let rise, covered, for 1 hour until dough doubles in size. While bread is rising, chop the remaining 2 cups of walnuts and toast for 10 minutes in a Dutch oven or in 350°F conventional oven. Beat the remaining egg with 2 tablespoons milk. Punch down the dough and knead in toasted walnuts. Place in Dutch oven or pan and let rise for about 30 minutes. Glaze loaf with egg-milk mixture. Bake in Dutch oven for 45 to 55 minutes, or in 375°F conventional oven for 50 to 60 minutes, until loaf is brown and sounds hollow when tapped.

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