Sunday, February 21, 2016

Episode 4: Apple Bread from the Betty Crocker Recipe Card Library

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Recorded on Superbowl Sunday, Lisa makes an embarrassing admission as she bakes Apple Bread from the Betty Crocker Recipe Card Library. While cooking she talks about the difference between enriched bread dough and having inclusions in the bread. She also talks about the history of Betty Crocker and theorizes why recipe cards indexes became so popular in the 1970s.

The original recipe card. I would reduce the baking time just slightly. My apple bread was a little over baked even though I only baked it for 30 minutes.

Turning the bread out onto a plate was a bit scary, but it came out ok. If you make the dish, remember to run your knife around the perimeter of the cake to help separate it from the baking dish.

My apple bread doesn’t look nearly as nice as the one in the original picture, but I blame that on it being a bit over baked.

It may not be pretty, but it sure is delicious. I couldn’t remember the name of the apple I used when I recorded the episode, but I checked later. They were gala apples. They had a slight tartness which worked well with the sweet caramel.

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