| Welcome Home My Florida! |
| New Beginnings! |
Another special treat this month! King Arthur Flour, The Baker's Catalogue, has agreed to stay on with us for
the month of December! Don't you just love this company! Listen, if you missed November's issue, go take a
look. There's some mouth watering recipes that will be welcomed at any holiday dinner table. Get registered to
receive their Newsletter, They have Pre-Mixed Ingredients that would make great hostess gifts! Welcome them
and go visit their site! Just in time for the Holidays!
the month of December! Don't you just love this company! Listen, if you missed November's issue, go take a
look. There's some mouth watering recipes that will be welcomed at any holiday dinner table. Get registered to
receive their Newsletter, They have Pre-Mixed Ingredients that would make great hostess gifts! Welcome them
and go visit their site! Just in time for the Holidays!
| December Recipes! |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Hopefully we've given you some terrific ideas for holiday gift giving, and possibly some ideas for the Christmas Feast. Have you signed up for their newsletter? If not, you won't regret it, so here's the link... NEWSLETTER |
NEW!
Bakery Club - Three or Twelve Months
King Arthur Bakery Express delivers
ready-to-eat treats from our bakery to
the lucky person of your choice–a
friend, your mom, maybe even YOU!
Bakery Club - Three or Twelve Months
King Arthur Bakery Express delivers
ready-to-eat treats from our bakery to
the lucky person of your choice–a
friend, your mom, maybe even YOU!
Baker's
Catalogue
NEWS!
“Holiday
Sweetstakes”! Enter
for your chance to win a
$1000 gift card to The
Baker’s Catalogue or
one of five $100 gift
card runner ups. You
can sign up right now
directly on the home
page through 12/9/07.
See Baker's Catalogue
for details!
GIFT CERTIFICATE!
Now through 12/21/07,
they're offering a free
$10 gift card to
customers who make
purchases of $99 or
more. People can
redeem by entering
promotion code “GC99”
at checkout!
Catalogue
NEWS!
“Holiday
Sweetstakes”! Enter
for your chance to win a
$1000 gift card to The
Baker’s Catalogue or
one of five $100 gift
card runner ups. You
can sign up right now
directly on the home
page through 12/9/07.
See Baker's Catalogue
for details!
GIFT CERTIFICATE!
Now through 12/21/07,
they're offering a free
$10 gift card to
customers who make
purchases of $99 or
more. People can
redeem by entering
promotion code “GC99”
at checkout!
Cansel, (junselle) writes
about the Christmas
season and what it means
to her.
Born in Turkey & raised in
Germany, family is
paramount in the lives of
everyone there. We are
close, live near one
another and always have a
"welcome" ready for
anyone who comes to the
door. One of the ways we
show our love is through
food. We must see that no
one is hungry, so you can
BE sure, that our guests
would leave the house,
not wanting.
During Christmas, a
special time when we
Christians celebrate the
birth of our Lord, the
"welcome" is doubled! We
feel we are so blessed
therefore we give so that
others less fortunate will
be blessed and possibly
contemplate The Christ
Child, Jesus and what His
life was about.
I love this time of year... I
love the preparation, the
decor, the family, the
friends and all who will
walk through our door!
I love pondering the things
of God and what tomorrow
will bring.
Merry Christmas everyone!
May God Bless your
endeavors to know Him!
about the Christmas
season and what it means
to her.
Born in Turkey & raised in
Germany, family is
paramount in the lives of
everyone there. We are
close, live near one
another and always have a
"welcome" ready for
anyone who comes to the
door. One of the ways we
show our love is through
food. We must see that no
one is hungry, so you can
BE sure, that our guests
would leave the house,
not wanting.
During Christmas, a
special time when we
Christians celebrate the
birth of our Lord, the
"welcome" is doubled! We
feel we are so blessed
therefore we give so that
others less fortunate will
be blessed and possibly
contemplate The Christ
Child, Jesus and what His
life was about.
I love this time of year... I
love the preparation, the
decor, the family, the
friends and all who will
walk through our door!
I love pondering the things
of God and what tomorrow
will bring.
Merry Christmas everyone!
May God Bless your
endeavors to know Him!
Tried and True Recipe
Last month we told you that we'd be baking up some of the
recipes and we managed to do one, the Pumpkin
Cheesecake Pie. I've got to be honest here... It was the
BEST pumpkin pie I've ever had! No kidding! I was a 'bit'
sceptical due to the fact that I like cheesecake that's plain...
no chocolate, no fruit so I had my concerns that the two
flavors wouldn't 'mesh'. I'm happy to report it's simply
awesome! I'll be making another one for Christmas
because not only is it great, it's also very festive looking.
Give it a try yourself and see what you think!
Last month we told you that we'd be baking up some of the
recipes and we managed to do one, the Pumpkin
Cheesecake Pie. I've got to be honest here... It was the
BEST pumpkin pie I've ever had! No kidding! I was a 'bit'
sceptical due to the fact that I like cheesecake that's plain...
no chocolate, no fruit so I had my concerns that the two
flavors wouldn't 'mesh'. I'm happy to report it's simply
awesome! I'll be making another one for Christmas
because not only is it great, it's also very festive looking.
Give it a try yourself and see what you think!
Bakeable Star Pans
Make your holiday treats
the “star” of the table!
* Bakeable, food-safe stiff
coated paper pan holds
the equivalent of an 8”
round pan.
* Ideal for brownies, bars,
buns, coffeecake, or the
sweet of your choice.
* 9” x 2 3/8”.
Make your holiday treats
the “star” of the table!
* Bakeable, food-safe stiff
coated paper pan holds
the equivalent of an 8”
round pan.
* Ideal for brownies, bars,
buns, coffeecake, or the
sweet of your choice.
* 9” x 2 3/8”.
King Arthur Sampler Basket
Here it is, our version of the
“Neiman Marcus super-gift” for the
holidays…
* This gorgeous ashwood picnic
basket comes packed with eight of
our best-selling King Arthur mixes,
all in attractive new-design boxes.
* This is the ideal gift for any baker,
even those who claim they bake
only “from scratch;” our mixes are a
godsend when the schedule is
tight.
* Perfect for beginning bakers, too;
top-notch ingredients and
complete instructions make every
baker look like a pro.
* Mixes include blueberry cream
and raspberry white chocolate
scones; cranberry-orange, lemon
poppy seed, and glazed cinnamon
muffins; and lemon buttermilk,
caramel pecan ginger, and
Chocolate Indulgence cakes.
Here it is, our version of the
“Neiman Marcus super-gift” for the
holidays…
* This gorgeous ashwood picnic
basket comes packed with eight of
our best-selling King Arthur mixes,
all in attractive new-design boxes.
* This is the ideal gift for any baker,
even those who claim they bake
only “from scratch;” our mixes are a
godsend when the schedule is
tight.
* Perfect for beginning bakers, too;
top-notch ingredients and
complete instructions make every
baker look like a pro.
* Mixes include blueberry cream
and raspberry white chocolate
scones; cranberry-orange, lemon
poppy seed, and glazed cinnamon
muffins; and lemon buttermilk,
caramel pecan ginger, and
Chocolate Indulgence cakes.
Paper Gift Baker
Medium, Set of 12
Never worry about getting
your pan back! These
imported Italian pans are
perfect for homemade gifts of
bread, quick bread, cake,
fruitcake…
* Bake right in the pan, then
give it away.
Medium, Set of 12
Never worry about getting
your pan back! These
imported Italian pans are
perfect for homemade gifts of
bread, quick bread, cake,
fruitcake…
* Bake right in the pan, then
give it away.
Angel Kisses
printable version
Will Santa find that you've been naughty this year... or nice? If nice, treat
yourself to meringues—airy puffs of sugar and egg white, light as an
angel's kiss. If naughty, expect coal!
2 large egg whites
1/4 teaspoon cream of tartar
dash of salt
1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
white glitter for topping, optional
In a large bowl, combine the egg whites, cream of tartar, and a dash of
salt. Beat until peaks form, then gradually add the sugar, continuing to beat
till the mixture is stiff and glossy.
Line a baking sheet with parchment paper. Pipe meringues onto the
sheet, using a pastry bag and star tip; or drop meringues by large
teaspoonfuls onto the sheet. Bake in a preheated 200°F oven for 1 1/2
hours.
Turn the oven off, remove the meringues, and dust with the white glitter;
they'll still be slightly tacky, so the glitter should adhere. Return to the
turned-off oven, and leave them there till they're completely cool, 3 hours or
more. This is a good cookie to make in the evening; they can be left in the
oven (with the heat turned off) overnight. Yield: approximately three dozen
meringues.
Shortcut method: Dissolve 3/4 cup (5 1/4 ounces) granulated sugar in 1/2
cup (4 ounces) boiling water; cool. Add 1/4 cup (1 1/4 ounces) meringue
powder, and beat till peaks form. Shape and bake as directed above.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
Will Santa find that you've been naughty this year... or nice? If nice, treat
yourself to meringues—airy puffs of sugar and egg white, light as an
angel's kiss. If naughty, expect coal!
2 large egg whites
1/4 teaspoon cream of tartar
dash of salt
1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
white glitter for topping, optional
In a large bowl, combine the egg whites, cream of tartar, and a dash of
salt. Beat until peaks form, then gradually add the sugar, continuing to beat
till the mixture is stiff and glossy.
Line a baking sheet with parchment paper. Pipe meringues onto the
sheet, using a pastry bag and star tip; or drop meringues by large
teaspoonfuls onto the sheet. Bake in a preheated 200°F oven for 1 1/2
hours.
Turn the oven off, remove the meringues, and dust with the white glitter;
they'll still be slightly tacky, so the glitter should adhere. Return to the
turned-off oven, and leave them there till they're completely cool, 3 hours or
more. This is a good cookie to make in the evening; they can be left in the
oven (with the heat turned off) overnight. Yield: approximately three dozen
meringues.
Shortcut method: Dissolve 3/4 cup (5 1/4 ounces) granulated sugar in 1/2
cup (4 ounces) boiling water; cool. Add 1/4 cup (1 1/4 ounces) meringue
powder, and beat till peaks form. Shape and bake as directed above.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
* Lovely, gold-patterned heavy coated non-stick paper is
food-safe.
* Inside dimensions: 6 3/4" long x 3 1/2" wide x 2" tall.
* 2 to 3 pans will hold one of our quick bread mixes
(depending on the size of the mix); for best results, fill pans
no more than 2/3 full.
* Set of 12 medium loaf pans.
food-safe.
* Inside dimensions: 6 3/4" long x 3 1/2" wide x 2" tall.
* 2 to 3 pans will hold one of our quick bread mixes
(depending on the size of the mix); for best results, fill pans
no more than 2/3 full.
* Set of 12 medium loaf pans.
Brownies Tannenbaum
printable version
Ah, there's nothing like a really spectacular-looking chocolate dessert, is there? I mean, not only is it
chocolate, for crying out loud, it looks like it could be right at home in a glossy magazine, in one of those
stories where the well-dressed guests are sitting around a beautifully set table, throwing their heads
back in laughter at what must have been a truly uproarious joke told by the photographer. I don't usually
make this kind of fancy treat, but psssst: don't tell, this time it was easy. It's all in the pan.
"O Tannenbaum" ("Oh Christmas Tree") is a
venerable Christmas carol. (It's also the tune
for Maryland's state song, which I know
because my Maine-born and New Hampshire-bred
son is now a student at the University of Maryland,
having had enough of "the boonies.") Our
Christmas tree paper baking pans can be filled
with cake, cinnamon (or sticky) buns... or brownies,
as we do here.
1 cup (2 sticks, 8 ounces) unsalted butter
2 1/4 cups (16 ounces) sugar
1 1/4 cups (5 ounces) Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (6 ounces) semisweet chocolate chips
Preheat the oven to 350°F. Grease a paper Christmas tree pan, or a 9" x 13" pan. In a medium-sized
microwave-safe bowl, melt the butter, then add the sugar and stir to combine. Return the mixture to the
microwave briefly, just till it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as
you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top
crust on your brownies. This is a plus if you choose to forego the ganache icing.
Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring till smooth; then add the flour
and chips, again stirring till smooth. Spoon the batter into the prepared pan. If you're baking in the tree
pan, lay a sheet of aluminum foil across the top of the pan, not tucking it in anywhere.
Bake the brownies in the tree pan for 75 minutes, starting to check for doneness at 60 minutes. This is a
fussier process than it would be if you baked the brownies in a regular pan; the tree pan's "branches" will
be done before the center. Remove the brownies from the oven when a cake tester inserted into the
center comes out with just a tiny bit of batter or moist crumbs. The edges of the brownies should be set,
but the middle still soft.
If you're baking in a 9" x 13" pan, bake for 29 to 32 minutes, following the same guidelines for doneness.
Remove the brownies from the oven, and cool them completely before icing with ganache, if desired, and
decorating with holiday sugar sprinkles.
Chocolate Ganache Icing
1 1/3 cups (8 ounces) semisweet chocolate chips
1/2 cup (4 ounces) heavy cream
Place the chips and cream in a microwave-safe measuring cup or bowl. Heat for about 1 minute, until
chips are melting. Remove from the microwave and stir until smooth. The mixture will seem soupy at first,
but will become beautifully dark and shiny as you stir. Spoon the ganache onto the brownies, spreading it
into every corner of the pan. Decorate with holiday sugar sprinkles, if desired. To serve, peel the paper
pan away from the edges of the brownies, and discard it; you can leave the bottom in place. Cut in slices.
Yield: 18 to 24 servings.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
Ah, there's nothing like a really spectacular-looking chocolate dessert, is there? I mean, not only is it
chocolate, for crying out loud, it looks like it could be right at home in a glossy magazine, in one of those
stories where the well-dressed guests are sitting around a beautifully set table, throwing their heads
back in laughter at what must have been a truly uproarious joke told by the photographer. I don't usually
make this kind of fancy treat, but psssst: don't tell, this time it was easy. It's all in the pan.
"O Tannenbaum" ("Oh Christmas Tree") is a
venerable Christmas carol. (It's also the tune
for Maryland's state song, which I know
because my Maine-born and New Hampshire-bred
son is now a student at the University of Maryland,
having had enough of "the boonies.") Our
Christmas tree paper baking pans can be filled
with cake, cinnamon (or sticky) buns... or brownies,
as we do here.
1 cup (2 sticks, 8 ounces) unsalted butter
2 1/4 cups (16 ounces) sugar
1 1/4 cups (5 ounces) Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (6 ounces) semisweet chocolate chips
Preheat the oven to 350°F. Grease a paper Christmas tree pan, or a 9" x 13" pan. In a medium-sized
microwave-safe bowl, melt the butter, then add the sugar and stir to combine. Return the mixture to the
microwave briefly, just till it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as
you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top
crust on your brownies. This is a plus if you choose to forego the ganache icing.
Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring till smooth; then add the flour
and chips, again stirring till smooth. Spoon the batter into the prepared pan. If you're baking in the tree
pan, lay a sheet of aluminum foil across the top of the pan, not tucking it in anywhere.
Bake the brownies in the tree pan for 75 minutes, starting to check for doneness at 60 minutes. This is a
fussier process than it would be if you baked the brownies in a regular pan; the tree pan's "branches" will
be done before the center. Remove the brownies from the oven when a cake tester inserted into the
center comes out with just a tiny bit of batter or moist crumbs. The edges of the brownies should be set,
but the middle still soft.
If you're baking in a 9" x 13" pan, bake for 29 to 32 minutes, following the same guidelines for doneness.
Remove the brownies from the oven, and cool them completely before icing with ganache, if desired, and
decorating with holiday sugar sprinkles.
Chocolate Ganache Icing
1 1/3 cups (8 ounces) semisweet chocolate chips
1/2 cup (4 ounces) heavy cream
Place the chips and cream in a microwave-safe measuring cup or bowl. Heat for about 1 minute, until
chips are melting. Remove from the microwave and stir until smooth. The mixture will seem soupy at first,
but will become beautifully dark and shiny as you stir. Spoon the ganache onto the brownies, spreading it
into every corner of the pan. Decorate with holiday sugar sprinkles, if desired. To serve, peel the paper
pan away from the edges of the brownies, and discard it; you can leave the bottom in place. Cut in slices.
Yield: 18 to 24 servings.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
Dog Biscuit Mix, 1 pound
* Our own King Arthur Flour dog
biscuit mix.
* Tasty (yes, we had our dogs
taste-test it) and healthful.
* Features whole grains,
brewer's yeast, beef extract,
flax, garlic, dried whole eggs, &:
a touch of salt
* We also add parsley for that
doggie breath!
* Store cool & dry 2 months.
* May be kept in freezer up to 1
year.
SAVE 15% on King Arthur
baking mixes when you buy 5
or more!
WHY WE LOVE IT: Because we
love our dogs. That’s Luna
pictured above, a frisky golden
lab belonging to Sue Gray, our
test kitchen director. We’ve
never yet met a dog who didn’t
gobble up these biscuits, so
we know they taste good. And
we also know they’re healthy:
no additives, no preservatives.
After all, don’t you want your
best (canine) friend to eat as
healthy as you do?
* Our own King Arthur Flour dog
biscuit mix.
* Tasty (yes, we had our dogs
taste-test it) and healthful.
* Features whole grains,
brewer's yeast, beef extract,
flax, garlic, dried whole eggs, &:
a touch of salt
* We also add parsley for that
doggie breath!
* Store cool & dry 2 months.
* May be kept in freezer up to 1
year.
SAVE 15% on King Arthur
baking mixes when you buy 5
or more!
WHY WE LOVE IT: Because we
love our dogs. That’s Luna
pictured above, a frisky golden
lab belonging to Sue Gray, our
test kitchen director. We’ve
never yet met a dog who didn’t
gobble up these biscuits, so
we know they taste good. And
we also know they’re healthy:
no additives, no preservatives.
After all, don’t you want your
best (canine) friend to eat as
healthy as you do?
| Great Baking Gifts! |
King Arthur Belgian
Waffle Mix
Scratch baking… It’s in
the bag! King Arthur Flour
gathers all the best
ingredients to create a
tasty, light waffle mix.
* Crunchy and crisp
outside, soft and fluffy
within.
* Perfect for those thick,
deep-pocket Belgian
waffles.
* Made with buttermilk,
sweet cream, King Arthur
Flour, and other all-
natural ingredients.
* 1 pound package.
SAVE 15% on King Arthur
baking mixes when you
buy 5 or more!
WHY WE LOVE IT: Corn
flour for color and texture,
a hint of both maple and
malt–this European-style
yeasted waffle mix makes
incredible restaurant-
style, deep-pocket
waffles. Serve with
whipped cream and
strawberries, as we do
here in America. Or serve
as they do in Belgium:
dusted with
confectioners’ sugar, or
topped with whipped
cream or chocolate
spread. They may also be
enjoyed with ice cream,
for dessert.
Waffle Mix
Scratch baking… It’s in
the bag! King Arthur Flour
gathers all the best
ingredients to create a
tasty, light waffle mix.
* Crunchy and crisp
outside, soft and fluffy
within.
* Perfect for those thick,
deep-pocket Belgian
waffles.
* Made with buttermilk,
sweet cream, King Arthur
Flour, and other all-
natural ingredients.
* 1 pound package.
SAVE 15% on King Arthur
baking mixes when you
buy 5 or more!
WHY WE LOVE IT: Corn
flour for color and texture,
a hint of both maple and
malt–this European-style
yeasted waffle mix makes
incredible restaurant-
style, deep-pocket
waffles. Serve with
whipped cream and
strawberries, as we do
here in America. Or serve
as they do in Belgium:
dusted with
confectioners’ sugar, or
topped with whipped
cream or chocolate
spread. They may also be
enjoyed with ice cream,
for dessert.
Cookbook - Bread: A Baker's Book of Techniques and
Recipes
Ingredients for each recipe are listed in baker's percentage
& large quantities for the pros, and in home-baker quantity
& style (American weight and volume) for those of us
wanting just a few loaves at a time.
* Features more than 118 recipes, plus variations.
* Equally suited to the professional & ardent home baker.
* Details techniques & thoroughly explains ingredients.
* Gives you the "how, why, & about; not just the "what".
* 415-page hardcover, color photos, technical illustrations.
* Authored by King Arthur certified master baker Jeffrey
Hamelman.
Recipes
Ingredients for each recipe are listed in baker's percentage
& large quantities for the pros, and in home-baker quantity
& style (American weight and volume) for those of us
wanting just a few loaves at a time.
* Features more than 118 recipes, plus variations.
* Equally suited to the professional & ardent home baker.
* Details techniques & thoroughly explains ingredients.
* Gives you the "how, why, & about; not just the "what".
* 415-page hardcover, color photos, technical illustrations.
* Authored by King Arthur certified master baker Jeffrey
Hamelman.
Baby Sugar Bear
For the kids (and you grownups
enjoying a second childhood)...
* "Capped head" lets you sprinkle a
fine layer of cinnamon sugar onto
toast.
* Shaker is made of clear glass.
* Stands 4 inches tall.
For the kids (and you grownups
enjoying a second childhood)...
* "Capped head" lets you sprinkle a
fine layer of cinnamon sugar onto
toast.
* Shaker is made of clear glass.
* Stands 4 inches tall.
Cherrywood Spreader
Pretty cherrywood spreader
adds a touch of class to your
breakfast or tea table.
• Perfect for butter, jam,
preserves, or peanut butter.
Pretty cherrywood spreader
adds a touch of class to your
breakfast or tea table.
• Perfect for butter, jam,
preserves, or peanut butter.
Salt Piglet
English-design "salt pig" keeps
salt dry, but always right at hand
for baking and cooking.
•Unique shape ensures that
salt doesn't become damp.
•Includes its own stoneware
spoon.
•Holds about half a pound of
salt (a generous cup).
Measures 4" wide x 4 3/4" tall.
English-design "salt pig" keeps
salt dry, but always right at hand
for baking and cooking.
•Unique shape ensures that
salt doesn't become damp.
•Includes its own stoneware
spoon.
•Holds about half a pound of
salt (a generous cup).
Measures 4" wide x 4 3/4" tall.
Celebration Sweet Bread
printable version
Flavor and fill this basic dough as
suggested, or use our favorite brioche
dough; find the recipe at kingarthurflour.com.
printable version
Flavor and fill this basic dough as
suggested, or use our favorite brioche
dough; find the recipe at kingarthurflour.com.
Dough
2 3/4 cups King Arthur Unbleached All-Purpose
Flour or 3 cups Mellow Pastry Blend
2 1/2 teaspoons instant yeast
1/2 cup water
1 large egg plus 2 egg yolks
6 tablespoons butter
1 1/4 teaspoons salt
1/8 teaspoon Fiori di Sicilia or 1 teaspoon vanilla extract or Buttery Sweet
Dough Flavor
1 tablespoon orange or lemon zest (optional)
Filling
1 to 1 1/2 cups dried fruit and/or nuts
Glaze or topping
1 tablespoon melted butter, orange marmalade, or apricot jam; OR chopped
nuts
To make the dough: Combine all of the dough ingredients. Mix and knead
them together till you've made a soft, sticky dough. Mix in dried fruit or nuts.
Place the dough in a greased bowl, turn to coat all sides, cover, and place in
a warm spot to rise for 3 to 4 hours. This rich dough is slow to rise; give it
plenty of time, especially if the room is cold.
Turn the dough out of the bowl onto a lightly greased or floured work surface,
and gently deflate it. Divide it in half (if you're making two small loaves), or roll
into a ball for one large star-shaped loaf. Use about two-thirds of the dough
for the tall fluted pan.
Place the dough in the greased pan(s), set it in a warm place, cover, and
allow it to rise till it's about even with the top of pan. This will take 2 to 4
hours, depending on the warmth of the room. Another option is to cover the
dough in the pan with lightly greased plastic wrap, then refrigerate it for 12 to
14 hours. Remove it from the refrigerator 1 hour before baking. Bake the
small loaves in a preheated 350°F oven for about 25 minutes. Bake the star
and tall brioche in a preheated 300°F oven for 45 to 55 minutes, until deep
golden brown all over, and the internal temperature is 195°F. Tent breads
with foil if they appear to be browning too quickly.
Remove the bread from the oven, and allow to cool in the pan for 15 minutes.
Loosen the edges, and turn out onto a serving plate. Brush with melted
butter or warmed jam, sprinkle heavily with confectioners' sugar, or drizzle
with confectioners' sugar glaze and sprinkle with chopped nuts. Yield: 1
large or 2 small loaves.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
2 3/4 cups King Arthur Unbleached All-Purpose
Flour or 3 cups Mellow Pastry Blend
2 1/2 teaspoons instant yeast
1/2 cup water
1 large egg plus 2 egg yolks
6 tablespoons butter
1 1/4 teaspoons salt
1/8 teaspoon Fiori di Sicilia or 1 teaspoon vanilla extract or Buttery Sweet
Dough Flavor
1 tablespoon orange or lemon zest (optional)
Filling
1 to 1 1/2 cups dried fruit and/or nuts
Glaze or topping
1 tablespoon melted butter, orange marmalade, or apricot jam; OR chopped
nuts
To make the dough: Combine all of the dough ingredients. Mix and knead
them together till you've made a soft, sticky dough. Mix in dried fruit or nuts.
Place the dough in a greased bowl, turn to coat all sides, cover, and place in
a warm spot to rise for 3 to 4 hours. This rich dough is slow to rise; give it
plenty of time, especially if the room is cold.
Turn the dough out of the bowl onto a lightly greased or floured work surface,
and gently deflate it. Divide it in half (if you're making two small loaves), or roll
into a ball for one large star-shaped loaf. Use about two-thirds of the dough
for the tall fluted pan.
Place the dough in the greased pan(s), set it in a warm place, cover, and
allow it to rise till it's about even with the top of pan. This will take 2 to 4
hours, depending on the warmth of the room. Another option is to cover the
dough in the pan with lightly greased plastic wrap, then refrigerate it for 12 to
14 hours. Remove it from the refrigerator 1 hour before baking. Bake the
small loaves in a preheated 350°F oven for about 25 minutes. Bake the star
and tall brioche in a preheated 300°F oven for 45 to 55 minutes, until deep
golden brown all over, and the internal temperature is 195°F. Tent breads
with foil if they appear to be browning too quickly.
Remove the bread from the oven, and allow to cool in the pan for 15 minutes.
Loosen the edges, and turn out onto a serving plate. Brush with melted
butter or warmed jam, sprinkle heavily with confectioners' sugar, or drizzle
with confectioners' sugar glaze and sprinkle with chopped nuts. Yield: 1
large or 2 small loaves.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
Baker's Couche
Artisan bread bakers
use a canvas cloth to
create their fabulous,
crusty baguettes; you
can, too.
* Untreated,
unbleached 18 x
30-inches
* Imported from
France
* Made from 100%
natural flax fibers.
* Place shaped
baguettes in the folds
of the floured cloth;
when risen, roll them
onto a peel, then off
the peel onto your hot
baking stone.
FREE ground
shipping!
Artisan bread bakers
use a canvas cloth to
create their fabulous,
crusty baguettes; you
can, too.
* Untreated,
unbleached 18 x
30-inches
* Imported from
France
* Made from 100%
natural flax fibers.
* Place shaped
baguettes in the folds
of the floured cloth;
when risen, roll them
onto a peel, then off
the peel onto your hot
baking stone.
FREE ground
shipping!
Revolving Cake Stand
Let this cake
decorating turntable
turn your cake as you
apply the decorations.
• High-impact plastic
turntable features
imprinted
guidelines for perfect
symmetry as you
decorate.
• Non-slip mat offers
great stability.
• Measures 12"
diameter.
Let this cake
decorating turntable
turn your cake as you
apply the decorations.
• High-impact plastic
turntable features
imprinted
guidelines for perfect
symmetry as you
decorate.
• Non-slip mat offers
great stability.
• Measures 12"
diameter.
Silicone Santa &
Tree Forms
Add some pizzazz to
your Christmas
cookie gift plate – it’
s easy with these
delightfully detailed
cookie molds.
* Just press cookie
dough into the
molds; bake; and
pop out cookies.
* Color the dough
for added flair.
* Each mold makes
six 2" cookies at a
time.
* Makes pretty
molded chocolates,
too.
* Set of two 4 1/2" x
7" molds: trees, and
Santa.
Tree Forms
Add some pizzazz to
your Christmas
cookie gift plate – it’
s easy with these
delightfully detailed
cookie molds.
* Just press cookie
dough into the
molds; bake; and
pop out cookies.
* Color the dough
for added flair.
* Each mold makes
six 2" cookies at a
time.
* Makes pretty
molded chocolates,
too.
* Set of two 4 1/2" x
7" molds: trees, and
Santa.
Christmas in Vermont Bread
printable version
This soft, tender sweet bread features a hint of maple in the filling and glaze.
3/4 cup lukewarm milk
6 tablespoons butter
3 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup Baker's Special Dry Milk or nonfat dry milk
2 teaspoons instant yeast
1 teaspoon Buttery Sweet Dough Flavor; or 1/4 teaspoon
Pralines & Cream or Butter-Rum
flavor; or 2 teaspoons vanilla extract
1/4 cup brown sugar
1 1/2 teaspoons salt
2 large eggs plus 1 yolk (reserve the white)
Filling and topping
1/2 cup maple sugar or brown sugar
1/4 cup brown sugar
3/4 cup King Arthur Unbleached All-Purpose Flour
1 cup pecan meal or almond flour, or very finely ground pecans or almonds
1/4 cup melted butter
Glaze
1/4 cup maple sugar or brown sugar
2 tablespoons butter
2 tablespoons milk
1/2 cup glazing sugar or confectioners' sugar
Melt the butter in the milk, and let cool to lukewarm. Combine all of the dough ingredients, and mix
and knead them—by hand, mixer, or bread machine—until you have a very soft, shiny, slightly sticky
dough. Place the dough in a lightly greased bowl, and allow it to rise for 1 1/2 hours. To make the
filling: Stir together all of the filling ingredients until they form coarse crumbs. Set them aside.
Grease a large tube pan or a wreath pan. Scoop about half of the dough into the greased pan.
Sprinkle about two-thirds of the filling atop the dough. Top with the remaining dough.
Beat the reserved egg white till foamy. Brush over the dough, and sprinkle with the remaining
filling/topping. Cover lightly with greased plastic wrap, and let rise for 1 1/2 hours, or till puffy.
Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it's golden brown. Let the bread
cool in the pan for 10 minutes, then turn it out onto a rack to cool while you make the glaze. Mix the
glaze ingredients together and heat them, in a saucepan or in the microwave, till the sugar dissolves.
Place the loaf on a serving plate and brush with the warm glaze. Cool completely before slicing with a
serrated knife.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
This soft, tender sweet bread features a hint of maple in the filling and glaze.
3/4 cup lukewarm milk
6 tablespoons butter
3 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup Baker's Special Dry Milk or nonfat dry milk
2 teaspoons instant yeast
1 teaspoon Buttery Sweet Dough Flavor; or 1/4 teaspoon
Pralines & Cream or Butter-Rum
flavor; or 2 teaspoons vanilla extract
1/4 cup brown sugar
1 1/2 teaspoons salt
2 large eggs plus 1 yolk (reserve the white)
Filling and topping
1/2 cup maple sugar or brown sugar
1/4 cup brown sugar
3/4 cup King Arthur Unbleached All-Purpose Flour
1 cup pecan meal or almond flour, or very finely ground pecans or almonds
1/4 cup melted butter
Glaze
1/4 cup maple sugar or brown sugar
2 tablespoons butter
2 tablespoons milk
1/2 cup glazing sugar or confectioners' sugar
Melt the butter in the milk, and let cool to lukewarm. Combine all of the dough ingredients, and mix
and knead them—by hand, mixer, or bread machine—until you have a very soft, shiny, slightly sticky
dough. Place the dough in a lightly greased bowl, and allow it to rise for 1 1/2 hours. To make the
filling: Stir together all of the filling ingredients until they form coarse crumbs. Set them aside.
Grease a large tube pan or a wreath pan. Scoop about half of the dough into the greased pan.
Sprinkle about two-thirds of the filling atop the dough. Top with the remaining dough.
Beat the reserved egg white till foamy. Brush over the dough, and sprinkle with the remaining
filling/topping. Cover lightly with greased plastic wrap, and let rise for 1 1/2 hours, or till puffy.
Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it's golden brown. Let the bread
cool in the pan for 10 minutes, then turn it out onto a rack to cool while you make the glaze. Mix the
glaze ingredients together and heat them, in a saucepan or in the microwave, till the sugar dissolves.
Place the loaf on a serving plate and brush with the warm glaze. Cool completely before slicing with a
serrated knife.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
| The recipe below, Christmas in Vermont Bread looks YUMMY! I think that will be my baking experiment for December! What's yours? |