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This month it's all about BREAD! Ok... so I've included a bit of 'sweet' in the mix due to the Sweet Heart day,
Valentine's Day. I'm sure your mouth will be watering shortly as King Arthur once again produces some
terrific recipes for our February meals. Relax and enjoy!
Valentine's Day. I'm sure your mouth will be watering shortly as King Arthur once again produces some
terrific recipes for our February meals. Relax and enjoy!
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| Valentine Cookie Cutters What size is YOUR heart? Five tinned steel Valentine cookie cutters range from 1 3/4” to 3 1/2”. Three smooth, two deckle- edged. Cutters nest in a handy storage tin. |
FEBRUARY 2008
Chocolate Linzer Cookies
printable version
These chocolate sandwich cookies are the color and texture
of Oreos. Sandwich them around vivid-colored fillings—red!
pink! purple!—and watch the kids’ eyes light up.
3/4 cup (6 ounces, 1 1/2 sticks) butter
1 cup + 2 tablespoons (7 7/8 ounces) sugar
1/2 teaspoon espresso powder, optional
1/2 teaspoon salt
1/2 teaspoon baking powder
1 large egg
1 tablespoon (1/2 ounce) water
1 teaspoon vanilla
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-
Purpose Flour
3/4 cup (2 1/4 ounces) Dutch-process cocoa powder
printable version
These chocolate sandwich cookies are the color and texture
of Oreos. Sandwich them around vivid-colored fillings—red!
pink! purple!—and watch the kids’ eyes light up.
3/4 cup (6 ounces, 1 1/2 sticks) butter
1 cup + 2 tablespoons (7 7/8 ounces) sugar
1/2 teaspoon espresso powder, optional
1/2 teaspoon salt
1/2 teaspoon baking powder
1 large egg
1 tablespoon (1/2 ounce) water
1 teaspoon vanilla
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-
Purpose Flour
3/4 cup (2 1/4 ounces) Dutch-process cocoa powder
In a large bowl, cream the butter and sugar together till smooth. Beat in the espresso powder, salt, and
baking powder, then add the egg, water, and vanilla and beat at high speed for 3 minutes, until the
mixture has lightened both in color and texture. Mix in the flour and cocoa, and divide the dough roughly
in half, with one piece slightly larger than the other; if you’re weighing, one piece will weigh about 13 1/8
ounces (375g), and the other about 11 1/4 ounces (325g).
Shape each sticky piece of dough into a flattened disk. Wrap in plastic wrap (or place on parchment, put
in a 9" x 13" pan, and cover with plastic wrap, if you want to ensure the wrap doesn’t stick to the dough).
Refrigerate for 3 to 4 hours, or overnight. This dough is very soft, so it’s imperative that it’s cold when you
roll it out.
Preheat your oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
On a clean, heavily floured work surface—a silicone rolling mat is ideal—roll the larger piece of dough
1/8" thick; you’ll make a circle that’s about 14" in diameter. Use the plain round linzer cutter to cut about
35 circles. This isn’t imperative, and don’t make yourself crazy counting, but if you space them close
together, you should get about 35 circles out of the dough without re-rolling any scraps. Place the
cookies on the prepared baking sheets. They won't expand, so you don't need much space between
them. Repeat with the other piece of dough, rolling it 1/8" thick; you’ll make a circle that’s about 13" in
diameter. Cut about 35 circles, using the cutter with various interior shapes attached. The dough will
stick in the shaped part; don’t bother to clean it out each time. You can cut about 6 cookies before you
need to take the tip of a sharp knife, a bamboo skewer, or a cake tester, and clean it out. Place the
cookies on the prepared baking sheet. If you want to, when you’re done with both pieces of dough, you
can make a dozen additional cookies by gathering the scraps, chilling, re-rolling, and cutting more
cookies.
Bake the cookies for 17 to 18 minutes. (Watch them carefully; it's really difficult to tell when they're done,
as they're so dark you can't see if they're brown, but when you start to smell them they're probably done.
And, if you smell even a whiff of scorching, grab them out of the oven quick.) Transfer the cookies to a
cooling rack, and cool them completely.
Filling
1 cup (4 ounces) confectioners' or glazing sugar
4 teaspoons milk
4 teaspoons light corn syrup
food color (gel paste makes the most vivid colors)
To fill and finish the cookies: Put 1/4 cup confectioners' sugar into each of four tiny bowls. Add 1
teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir until you've made a soft, spreadable icing,
adding more milk if necessary. Tint the icing in each bowl a different color (leaving one bowl plain, to
make white filling, if desired). Go easy if you’re using gel paste colors; a little goes a long way! Spread
filling on each of the solid "bottom" cookies. Immediately top with one of the cutout "top" cookies. Allow
the filling to harden before storing the cookies.
Yield: 35 to 47 filled linzer cookies (depending on if you re-use the dough scraps when you’re done
cutting the cookies, or just discard them).
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
baking powder, then add the egg, water, and vanilla and beat at high speed for 3 minutes, until the
mixture has lightened both in color and texture. Mix in the flour and cocoa, and divide the dough roughly
in half, with one piece slightly larger than the other; if you’re weighing, one piece will weigh about 13 1/8
ounces (375g), and the other about 11 1/4 ounces (325g).
Shape each sticky piece of dough into a flattened disk. Wrap in plastic wrap (or place on parchment, put
in a 9" x 13" pan, and cover with plastic wrap, if you want to ensure the wrap doesn’t stick to the dough).
Refrigerate for 3 to 4 hours, or overnight. This dough is very soft, so it’s imperative that it’s cold when you
roll it out.
Preheat your oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
On a clean, heavily floured work surface—a silicone rolling mat is ideal—roll the larger piece of dough
1/8" thick; you’ll make a circle that’s about 14" in diameter. Use the plain round linzer cutter to cut about
35 circles. This isn’t imperative, and don’t make yourself crazy counting, but if you space them close
together, you should get about 35 circles out of the dough without re-rolling any scraps. Place the
cookies on the prepared baking sheets. They won't expand, so you don't need much space between
them. Repeat with the other piece of dough, rolling it 1/8" thick; you’ll make a circle that’s about 13" in
diameter. Cut about 35 circles, using the cutter with various interior shapes attached. The dough will
stick in the shaped part; don’t bother to clean it out each time. You can cut about 6 cookies before you
need to take the tip of a sharp knife, a bamboo skewer, or a cake tester, and clean it out. Place the
cookies on the prepared baking sheet. If you want to, when you’re done with both pieces of dough, you
can make a dozen additional cookies by gathering the scraps, chilling, re-rolling, and cutting more
cookies.
Bake the cookies for 17 to 18 minutes. (Watch them carefully; it's really difficult to tell when they're done,
as they're so dark you can't see if they're brown, but when you start to smell them they're probably done.
And, if you smell even a whiff of scorching, grab them out of the oven quick.) Transfer the cookies to a
cooling rack, and cool them completely.
Filling
1 cup (4 ounces) confectioners' or glazing sugar
4 teaspoons milk
4 teaspoons light corn syrup
food color (gel paste makes the most vivid colors)
To fill and finish the cookies: Put 1/4 cup confectioners' sugar into each of four tiny bowls. Add 1
teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir until you've made a soft, spreadable icing,
adding more milk if necessary. Tint the icing in each bowl a different color (leaving one bowl plain, to
make white filling, if desired). Go easy if you’re using gel paste colors; a little goes a long way! Spread
filling on each of the solid "bottom" cookies. Immediately top with one of the cutout "top" cookies. Allow
the filling to harden before storing the cookies.
Yield: 35 to 47 filled linzer cookies (depending on if you re-use the dough scraps when you’re done
cutting the cookies, or just discard them).
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
100% Whole Wheat Pain de Mie
printable version
The best bread for thin-slicing is called pain de mie, a butter-
and milk-rich loaf baked in a special lidded pan (often called a
Pullman pan, just to make things confusing!) The lid ensures
that the baking bread won't expand too much, keeping it very
close-grained-and thus totally non-crumbly, and easy to slice.
1 cup (8 ounces) lukewarm milk
1 cup (8 ounces) lukewarm water
6 tablespoons (3 ounces) butter
2 teaspoons salt
3 tablespoons (1 1/4 ounces) sugar
1/3 cup (1 3/4 ounces) Baker's Special Dry Milk or nonfat dry
milk
1/3 cup (2 ounces) potato flour or heaping 3/4 cup (2 1/4
ounces) potato flakes
5 cups (21 ounces) King Arthur 100% Organic White Whole
Wheat Flour*
2 1/4 teaspoons instant yeast
printable version
The best bread for thin-slicing is called pain de mie, a butter-
and milk-rich loaf baked in a special lidded pan (often called a
Pullman pan, just to make things confusing!) The lid ensures
that the baking bread won't expand too much, keeping it very
close-grained-and thus totally non-crumbly, and easy to slice.
1 cup (8 ounces) lukewarm milk
1 cup (8 ounces) lukewarm water
6 tablespoons (3 ounces) butter
2 teaspoons salt
3 tablespoons (1 1/4 ounces) sugar
1/3 cup (1 3/4 ounces) Baker's Special Dry Milk or nonfat dry
milk
1/3 cup (2 ounces) potato flour or heaping 3/4 cup (2 1/4
ounces) potato flakes
5 cups (21 ounces) King Arthur 100% Organic White Whole
Wheat Flour*
2 1/4 teaspoons instant yeast
*For the very best results, we recommend our organic white whole wheat flour. Barring that, choose our regular
white whole wheat flour. Using a traditional whole wheat flour, one milled from red wheat, won't give you nearly the nice results that white
whole wheat flour will.
Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Transfer
the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not
necessarily doubled in bulk, about 1 1/2 hours.
Lightly grease a standard (13" x 4" x 4") lidded pain de mie (pullman) pan. Transfer the risen dough to a lightly greased work surface,
shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow
the dough to rise until it's about 1/2" below the lip of the pan, about 45 minutes.
Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25
minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15
minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F. Remove
the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted
butter while warm. Yield: 1 loaf.
white whole wheat flour. Using a traditional whole wheat flour, one milled from red wheat, won't give you nearly the nice results that white
whole wheat flour will.
Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Transfer
the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not
necessarily doubled in bulk, about 1 1/2 hours.
Lightly grease a standard (13" x 4" x 4") lidded pain de mie (pullman) pan. Transfer the risen dough to a lightly greased work surface,
shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow
the dough to rise until it's about 1/2" below the lip of the pan, about 45 minutes.
Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25
minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15
minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F. Remove
the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted
butter while warm. Yield: 1 loaf.
A Simple, Rustic Loaf
printable version
Using a sponge (starter) to create this bread increases
its flavor and enhances its texture.
Sponge
1 1/2 cups (12 ounces) cool water
1 teaspoon instant yeast
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached
All-Purpose Flour
1/2 cup (2 ounces) pumpernickel flour
Dough
2 teaspoons salt
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached
All-Purpose Flour
1/2 cup (2 3/4 ounces) Harvest Grains Blend or mixed
seeds of your choice
printable version
Using a sponge (starter) to create this bread increases
its flavor and enhances its texture.
Sponge
1 1/2 cups (12 ounces) cool water
1 teaspoon instant yeast
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached
All-Purpose Flour
1/2 cup (2 ounces) pumpernickel flour
Dough
2 teaspoons salt
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached
All-Purpose Flour
1/2 cup (2 3/4 ounces) Harvest Grains Blend or mixed
seeds of your choice
To make the sponge: Mix the sponge ingredients together, and let rest at room temperature,
covered, for 3 to 4 hours, or overnight.
To make the dough: Stir down the sponge, and add the salt and flour. Mix and knead the dough
until it's smooth and elastic. Knead in the Harvest Grains Blend or your choice of seeds. Place the
dough in a greased bowl, turning to coat its surface with oil. Cover and let rise in a warm spot for 1
1/2 to 2 hours, until doubled in size.
Turn the dough out onto a lightly greased surface, and form it into a ball. Place on a lightly greased
or parchment-lined baking sheet, or into an ovenproof crock. Cover and let rise for about 1 hour.
Towards the end of the rising time, preheat the oven to 450°F.
Gently but firmly slash the dough across the top, then spritz it with water. Bake the bread for 30 to
35 minutes, until it's deep golden brown. Remove it from the oven and place it on a rack to cool.
Cool completely before slicing. Yield: 1 loaf.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
covered, for 3 to 4 hours, or overnight.
To make the dough: Stir down the sponge, and add the salt and flour. Mix and knead the dough
until it's smooth and elastic. Knead in the Harvest Grains Blend or your choice of seeds. Place the
dough in a greased bowl, turning to coat its surface with oil. Cover and let rise in a warm spot for 1
1/2 to 2 hours, until doubled in size.
Turn the dough out onto a lightly greased surface, and form it into a ball. Place on a lightly greased
or parchment-lined baking sheet, or into an ovenproof crock. Cover and let rise for about 1 hour.
Towards the end of the rising time, preheat the oven to 450°F.
Gently but firmly slash the dough across the top, then spritz it with water. Bake the bread for 30 to
35 minutes, until it's deep golden brown. Remove it from the oven and place it on a rack to cool.
Cool completely before slicing. Yield: 1 loaf.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Apple-Oat Bread
printable version
This lusty loaf is chewy and richly flavored, the apples adding a delightful sweet note.
1/2 cup (2 7/8 ounces) steel-cut oats (Irish oatmeal)
1 3/4 cups (14 ounces) boiling water
1/4 cup (2 ounces) boiled cider or frozen apple juice concentrate, divided
1 cup (3 ounces) apple nuggets (dried apples)
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 teaspoons instant yeast
1 3/4 cups (7 ounces) King Arthur whole wheat flour, Traditional or White Whole Wheat
1 3/4 cups (7 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup Baker's Special Dry Milk or nonfat dry milk
2 tablespoons King Arthur Whole-Grain Bread Improver or vital wheat gluten
1 cup (3 3/4 ounces) chopped, toasted walnuts or pecans
printable version
This lusty loaf is chewy and richly flavored, the apples adding a delightful sweet note.
1/2 cup (2 7/8 ounces) steel-cut oats (Irish oatmeal)
1 3/4 cups (14 ounces) boiling water
1/4 cup (2 ounces) boiled cider or frozen apple juice concentrate, divided
1 cup (3 ounces) apple nuggets (dried apples)
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 teaspoons instant yeast
1 3/4 cups (7 ounces) King Arthur whole wheat flour, Traditional or White Whole Wheat
1 3/4 cups (7 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup Baker's Special Dry Milk or nonfat dry milk
2 tablespoons King Arthur Whole-Grain Bread Improver or vital wheat gluten
1 cup (3 3/4 ounces) chopped, toasted walnuts or pecans
Combine the boiling water and steel-cut oats, and set aside to cool to lukewarm. Add 2 tablespoons boiled cider to the oat mixture.
Combine the remaining 2 tablespoons boiled cider with the apple pieces, cover, and microwave for 1 to 2 minutes; this will help the
apples absorb the cider. Set the apples aside.
Add the remaining ingredients to the oat mixture, and stir and knead to make a soft, slightly sticky dough. Knead in the toasted nuts.
Place the dough in a greased bowl, cover, and let rise for about 2 hours.
Flatten the dough into an oval on a lightly greased or floured work surface. Spread with the apples, and roll and shape into a log, a round,
or an oval, depending on your pan: our stoneware bakers are both a good choice. Place into the baker, or onto a lightly greased or
parchment-lined baking sheet. Cover the loaf and let it rise for 1 hour, or until it looks puffy.
Bake according to stoneware baker directions; if you're using a baking sheet, bake at 375°F for 45 to 50 minutes, until the bread is deep
brown and its interior measures about 195°F on an instant-read thermometer. Remove from the oven, and cool completely before cutting.
Yield: 1 large loaf.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Combine the remaining 2 tablespoons boiled cider with the apple pieces, cover, and microwave for 1 to 2 minutes; this will help the
apples absorb the cider. Set the apples aside.
Add the remaining ingredients to the oat mixture, and stir and knead to make a soft, slightly sticky dough. Knead in the toasted nuts.
Place the dough in a greased bowl, cover, and let rise for about 2 hours.
Flatten the dough into an oval on a lightly greased or floured work surface. Spread with the apples, and roll and shape into a log, a round,
or an oval, depending on your pan: our stoneware bakers are both a good choice. Place into the baker, or onto a lightly greased or
parchment-lined baking sheet. Cover the loaf and let it rise for 1 hour, or until it looks puffy.
Bake according to stoneware baker directions; if you're using a baking sheet, bake at 375°F for 45 to 50 minutes, until the bread is deep
brown and its interior measures about 195°F on an instant-read thermometer. Remove from the oven, and cool completely before cutting.
Yield: 1 large loaf.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Apple-Oat-Barley Bread
printable version
Cinnamon bits soften into delicious bursts of flavor in
this tasty toasting bread.
1/2 cup rolled oats*
1/2 cup barley flakes*
2 cups boiling water
1 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
2 tablespoons milled flax or 1 tablespoon vegetable oil
2 tablespoons vital wheat gluten
1/4 cup Baker's Special Dry Milk
2 3/4 cups King Arthur 100% White Whole Wheat Flour
1/2 cup dried apples, chopped
3/4 cup Cinnamon Flav-R-Bites®, optional
*Or use all oats, or all barley.
printable version
Cinnamon bits soften into delicious bursts of flavor in
this tasty toasting bread.
1/2 cup rolled oats*
1/2 cup barley flakes*
2 cups boiling water
1 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
2 tablespoons milled flax or 1 tablespoon vegetable oil
2 tablespoons vital wheat gluten
1/4 cup Baker's Special Dry Milk
2 3/4 cups King Arthur 100% White Whole Wheat Flour
1/2 cup dried apples, chopped
3/4 cup Cinnamon Flav-R-Bites®, optional
*Or use all oats, or all barley.
Place the oats and barley in a bowl or the bucket of a bread machine and pour the boiling water
over them. Cool to lukewarm, about 20 minutes, and stir in the remaining ingredients, except the
apples and cinnamon bits. Stir, then knead to make a soft, slightly sticky dough (or allow to go
through the dough cycle of a bread machine). If you're kneading by hand and the dough is very
sticky, allow it to rest for 15 minutes before adding more flour. Add the apples and cinnamon bites
at the end of the kneading process, or when indicated by the bread machine. Let the dough rise,
covered, for 1 hour, until it's puffy.
Turn the dough out onto a lightly greased work surface, knead gently, then form into a loaf or ball.
Place on a greased or parchment-lined baking sheet, or in a greased 9" x 5" loaf pan. Cover and let
rise till almost doubled in bulk, 1 to 1 1/2 hours. Preheat the oven to 400°F while dough is rising.
Bake the bread for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on
the bottom. An instant-read thermometer inserted into the center of the loaf will register 205°F.
Remove it from the oven, cool in the pan for 10 minutes, then turn it out of the pan onto a rack to
cool completely. Yield: 1 loaf.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
over them. Cool to lukewarm, about 20 minutes, and stir in the remaining ingredients, except the
apples and cinnamon bits. Stir, then knead to make a soft, slightly sticky dough (or allow to go
through the dough cycle of a bread machine). If you're kneading by hand and the dough is very
sticky, allow it to rest for 15 minutes before adding more flour. Add the apples and cinnamon bites
at the end of the kneading process, or when indicated by the bread machine. Let the dough rise,
covered, for 1 hour, until it's puffy.
Turn the dough out onto a lightly greased work surface, knead gently, then form into a loaf or ball.
Place on a greased or parchment-lined baking sheet, or in a greased 9" x 5" loaf pan. Cover and let
rise till almost doubled in bulk, 1 to 1 1/2 hours. Preheat the oven to 400°F while dough is rising.
Bake the bread for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on
the bottom. An instant-read thermometer inserted into the center of the loaf will register 205°F.
Remove it from the oven, cool in the pan for 10 minutes, then turn it out of the pan onto a rack to
cool completely. Yield: 1 loaf.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Classic 100% Whole Wheat Bread
printable version
Who says whole wheat bread has to be dense, dry,
and tasteless? This 100% whole wheat recipe
features the delightfully nutty taste of wheat in a
fine-grained, moist loaf.
2 1/2 teaspoons instant yeast, or 1 packet active dry
yeast dissolved in 2 tablespoons water
1 1/3 cups (10 1/2 ounces) water
1/4 cup (1 3/4 ounces) vegetable oil
1/4 cup (3 ounces) honey, molasses, or maple syrup
3 1/2 cups (14 ounces) King Arthur Traditional
Whole Wheat Flour
1/4 cup (1 ounce) nonfat dried milk
1 1/4 teaspoons salt
printable version
Who says whole wheat bread has to be dense, dry,
and tasteless? This 100% whole wheat recipe
features the delightfully nutty taste of wheat in a
fine-grained, moist loaf.
2 1/2 teaspoons instant yeast, or 1 packet active dry
yeast dissolved in 2 tablespoons water
1 1/3 cups (10 1/2 ounces) water
1/4 cup (1 3/4 ounces) vegetable oil
1/4 cup (3 ounces) honey, molasses, or maple syrup
3 1/2 cups (14 ounces) King Arthur Traditional
Whole Wheat Flour
1/4 cup (1 ounce) nonfat dried milk
1 1/4 teaspoons salt
Mixing: In a large bowl, combine all of the ingredients and stir till the
dough starts to leave the sides of the bowl. Transfer the dough to a lightly
greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it
begins to become smooth and supple. (You may also knead this dough
in an electric mixer or food processor, or in a bread machine
programmed for "dough" or "manual.") Transfer the dough to a lightly
greased bowl, cover the bowl, and allow the dough to rise till puffy though
not necessarily doubled in bulk, about 60 minutes, depending on the
warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it
into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf
pan, cover the pan loosely with lightly greased plastic wrap, and allow the
bread to rise for about 1 hour, or until it's crowned about 1 inch above the
edge of the pan. A finger pressed into the dough should leave a mark
that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for about 40 minutes,
tenting it lightly with aluminum foil after 20 minutes. Test it for doneness
by removing it from the pan and thumping it on the bottom (it should
sound hollow), or measuring its interior temperature with an instant-read
thermometer (it should register 190°F at the center of the loaf). Remove
the bread from the oven, and cool it on a wire rack before slicing. Store
the bread in a plastic bag at room temperature. Yield: 1 loaf, 16 slices.
Nutrition per serving (1 slice, 51g): 150 cal, 3.5g fat, 5g protein, 24g total
carbohydrate, 5g sugar, 3g dietary fiber, 0mg cholesterol, 200mg sodium.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
dough starts to leave the sides of the bowl. Transfer the dough to a lightly
greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it
begins to become smooth and supple. (You may also knead this dough
in an electric mixer or food processor, or in a bread machine
programmed for "dough" or "manual.") Transfer the dough to a lightly
greased bowl, cover the bowl, and allow the dough to rise till puffy though
not necessarily doubled in bulk, about 60 minutes, depending on the
warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it
into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf
pan, cover the pan loosely with lightly greased plastic wrap, and allow the
bread to rise for about 1 hour, or until it's crowned about 1 inch above the
edge of the pan. A finger pressed into the dough should leave a mark
that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for about 40 minutes,
tenting it lightly with aluminum foil after 20 minutes. Test it for doneness
by removing it from the pan and thumping it on the bottom (it should
sound hollow), or measuring its interior temperature with an instant-read
thermometer (it should register 190°F at the center of the loaf). Remove
the bread from the oven, and cool it on a wire rack before slicing. Store
the bread in a plastic bag at room temperature. Yield: 1 loaf, 16 slices.
Nutrition per serving (1 slice, 51g): 150 cal, 3.5g fat, 5g protein, 24g total
carbohydrate, 5g sugar, 3g dietary fiber, 0mg cholesterol, 200mg sodium.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Corn Stars
printable version
1 1/4 cups yellow cornmeal
1 cup King Arthur Unbleached All-Purpose or White
Whole Wheat Flour
2 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
3/4 teaspoon baking soda
3 large eggs
1 1/4 cups buttermilk
1/4 cup melted butter
1 cup whole-kernel corn (leftover roast corn is delicious;
cut it off the cob with our CORN ZIPPER)
printable version
1 1/4 cups yellow cornmeal
1 cup King Arthur Unbleached All-Purpose or White
Whole Wheat Flour
2 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
3/4 teaspoon baking soda
3 large eggs
1 1/4 cups buttermilk
1/4 cup melted butter
1 cup whole-kernel corn (leftover roast corn is delicious;
cut it off the cob with our CORN ZIPPER)
Preheat the oven to 425°F. Grease
six mini silicone star pans, or 12
paper-lined muffin cups.
Whisk together the cornmeal, flour,
sugar, salt, baking powder, and
baking soda.
Whisk the eggs, buttermilk, melted
butter, and corn together until
evenly blended. Add the wet
ingredients to the dry ingredients.
Fill the prepared star pans or
muffin cups 2/3 full.
six mini silicone star pans, or 12
paper-lined muffin cups.
Whisk together the cornmeal, flour,
sugar, salt, baking powder, and
baking soda.
Whisk the eggs, buttermilk, melted
butter, and corn together until
evenly blended. Add the wet
ingredients to the dry ingredients.
Fill the prepared star pans or
muffin cups 2/3 full.
Bake the stars or muffins for 20 to 25 minutes, until golden brown. Remove
from the oven, let cool in the pan for 5 to 10 minutes, then turn out of the pan
onto a rack to cool completely. Yield: 6 stars or 12 muffins.
Grill time! For a picnic or barbecue, split baked corn stars, butter, and heat
briefly on a grill.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
from the oven, let cool in the pan for 5 to 10 minutes, then turn out of the pan
onto a rack to cool completely. Yield: 6 stars or 12 muffins.
Grill time! For a picnic or barbecue, split baked corn stars, butter, and heat
briefly on a grill.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Bread... A basic necessity of life and with help from
companies like King Arthur, it sure does make a
difference doesn't it? Be sure to sign up for their
newsletter! It comes once a week with some great
deals, ideas and recipes that will be a treat for
your family. My mouth waters every time I get one!
Do you have a recipe you'd like to share? Please
email it to us!
companies like King Arthur, it sure does make a
difference doesn't it? Be sure to sign up for their
newsletter! It comes once a week with some great
deals, ideas and recipes that will be a treat for
your family. My mouth waters every time I get one!
Do you have a recipe you'd like to share? Please
email it to us!
| Mini Hearts Cake Pan SWEEThearts! Your heart(s) will be filled with joy (and fruit, and mousse) when you bake heart cakes in this neat pan. Finished cakes showcase a heart-shaped cavity. Fill with jam, melted chocolate, or mousse... Cast-aluminum pan is easy-to-use non-stick. Holds about 1/2 cup batter in each of six wells. Each heart measures 4" x 2 1/2", a just-right single serving. Lifetime warranty. |
| French Fondue Set What a great icebreaker! Gather guests around the table to dip fondue. Thick stoneware pot is Burgundian clay, shaped and fired by Emile Henry of France. Melt cheese and dip bread or crisp veggies; melt chocolate for cake cubes or fruit. Stoneware keeps fondue toasty-warm & dippable. Dishwasher safe. Includes pot, stand, burner, and 6 stainless steel forks. Fuel (Sterno-type) not included. |
| Deliciously Simple Chocolate Cake When you're in a hurry (like, when are you NOT in a hurry, right?!), but you just have to have a chocolate cake (yup, you forgot today was your office-mate's birthday)! Easy-to-make chocolate cake mix. Bakes into a moist, delicious chocolate cake. Just stir together eggs, oil, water & mix, then bake. Sprinkle with confectioners' sugar if desired. Made with unbleached King Arthur Flour. Store cool and dry 9 months. SAVE 15% on King Arthur baking mixes when you buy 5 or more! |
This recipe is very healthy
and although my mix is a
little sweet it might still be
good for diabetics. Check
with your doctor.
This recipe can delight
many guests. You can
adjust this recipe to
however many people you
want to serve. All
ingredients can be
refrigerated and served
again the next couple of
days. Wow!
Junselle's Gold
Sensations
Ingredients:
1 pound package fat-free
angel food cake mix or 6
inch diameter angel food
cake
2, 1.5 to 1.7 ounce
packages instant fat-free,
sugar-free vanilla pudding
mix (I love lots of pudding)
1 tbsp fresh orange juice
(You can use any fresh
fruits your heart desires.
You can even make your
own combination of fresh
fruits. If fruits are out of
season use frozen)
1 cup fresh strawberries
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh grapes
1 cup fresh raspberries
1 cup fresh bananas
2 cups Junselle’s Turkish
Gold (our mixture is always
packaged fresh)
1 ½ cups frozen fat-free or
light-whipped whip cream
cinnamon
Preparation:
Prepare cake following
package directions and let
cool.
Prepare vanilla pudding
with 1 tbsp of fresh orange
juice following package
directions and let cool, but
don’t let it harden
In a large bowl stir together
all fresh fruits and Junselle’
s Turkish Gold.
After cake has cooled cut
into bite sizes.
Arrange fresh fruits in
beautiful dessert glasses.
Put bite size cakes over
fresh fruits (use however
many you want). Pour
vanilla pudding over cake
by spoonfuls. (I love lots of
pudding so I use about 4-6
tbsp of pudding in each
glass – sometimes even
more).
Drop a tbsp of whip cream
on each dessert.
Sprinkle with cinnamon.
My mouth is watering
already! Who says healthy
cannot be delicious!
and although my mix is a
little sweet it might still be
good for diabetics. Check
with your doctor.
This recipe can delight
many guests. You can
adjust this recipe to
however many people you
want to serve. All
ingredients can be
refrigerated and served
again the next couple of
days. Wow!
Junselle's Gold
Sensations
Ingredients:
1 pound package fat-free
angel food cake mix or 6
inch diameter angel food
cake
2, 1.5 to 1.7 ounce
packages instant fat-free,
sugar-free vanilla pudding
mix (I love lots of pudding)
1 tbsp fresh orange juice
(You can use any fresh
fruits your heart desires.
You can even make your
own combination of fresh
fruits. If fruits are out of
season use frozen)
1 cup fresh strawberries
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh grapes
1 cup fresh raspberries
1 cup fresh bananas
2 cups Junselle’s Turkish
Gold (our mixture is always
packaged fresh)
1 ½ cups frozen fat-free or
light-whipped whip cream
cinnamon
Preparation:
Prepare cake following
package directions and let
cool.
Prepare vanilla pudding
with 1 tbsp of fresh orange
juice following package
directions and let cool, but
don’t let it harden
In a large bowl stir together
all fresh fruits and Junselle’
s Turkish Gold.
After cake has cooled cut
into bite sizes.
Arrange fresh fruits in
beautiful dessert glasses.
Put bite size cakes over
fresh fruits (use however
many you want). Pour
vanilla pudding over cake
by spoonfuls. (I love lots of
pudding so I use about 4-6
tbsp of pudding in each
glass – sometimes even
more).
Drop a tbsp of whip cream
on each dessert.
Sprinkle with cinnamon.
My mouth is watering
already! Who says healthy
cannot be delicious!
