Pear Bran Bread
printable version
This tasty quick bread, with its extremely low fat and sodium contents, absence of cholesterol, and healthy dose of fiber, is made
with whole-wheat flour for added goodness. But don't be put off by its "good-for-you" ingredients; this bread is every bit as tasty as its
two close relations, zucchini and banana bread, but much better nutritionally. And at only about 110 calories a 1/2-inch slice, it's
good for your diet, too.
1/4 cup molasses
1/4 cup honey
1 egg white
1 cup buttermilk
2 tablespoons vegetable oil, such as canola
1 3/4 cups King Arthur Traditional Whole Wheat Flour
1/2 cup wheat bran
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups finely chopped fresh hard pears
1/2 cup chopped walnuts
Mix together molasses, honey, egg white, buttermilk and oil. Mix flour, bran, sugar,
baking soda and salt; add all at once to wet mixture. Stir in chopped pears and walnuts.
Pour into a 10 x 5-inch or 9 x 5-inch lightly greased baking pan, and bake at 350°F for 60 to 70 minutes, until bread tests done (cake
tester inserted in middle of loaf comes out clean). Makes 1 large loaf.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 5, March 1991 issue.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
This tasty quick bread, with its extremely low fat and sodium contents, absence of cholesterol, and healthy dose of fiber, is made
with whole-wheat flour for added goodness. But don't be put off by its "good-for-you" ingredients; this bread is every bit as tasty as its
two close relations, zucchini and banana bread, but much better nutritionally. And at only about 110 calories a 1/2-inch slice, it's
good for your diet, too.
1/4 cup molasses
1/4 cup honey
1 egg white
1 cup buttermilk
2 tablespoons vegetable oil, such as canola
1 3/4 cups King Arthur Traditional Whole Wheat Flour
1/2 cup wheat bran
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups finely chopped fresh hard pears
1/2 cup chopped walnuts
Mix together molasses, honey, egg white, buttermilk and oil. Mix flour, bran, sugar,
baking soda and salt; add all at once to wet mixture. Stir in chopped pears and walnuts.
Pour into a 10 x 5-inch or 9 x 5-inch lightly greased baking pan, and bake at 350°F for 60 to 70 minutes, until bread tests done (cake
tester inserted in middle of loaf comes out clean). Makes 1 large loaf.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 5, March 1991 issue.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
Healthy Bread Kids Will Like
printable version
There will probably always be a certain amount of posturing between parent and child around the issue
of food... It's one of the first areas where a child begins to exercise his or her independence. So a parent
has a double challenge, to create or make available something with some nutritional value, and make it
taste so good that it overwhelms a child's natural inclination to turn up his nose at it.
A perfect vehicle for secret nutritional insertions is bread. If your family has become addicted to
store-bought "balloon bread," you can us the following recipe to "sneak" something nutritional into your
child's diet.
2 cups King Arthur 100% White Whole Wheat Flour*
1/2 cup wheat germ
1/2 cup non-fat dry milk
1 tablespoon salt
1 tablespoon diastatic malt powder** (optional)
1 tablespoon or packet active dry yeast
1 cup water
1 cup yogurt
1/4 to 1/2 cup honey or molasses (whatever it takes to help persuade the finicky)
2 tablespoons butter***
4 cups King Arthur Unbleached All-Purpose Flour
egg wash (1 egg beaten with 1 tablespoon water)
* Kids are usually resistant to whole wheat flour. Hard white whole wheat, available through our
catalogue, differs from traditional hard red whole wheat in that it doesn't contain phenolic acid in the
bran. Phenolic acid is what gives whole wheat its whole-wheat flavor, the very flavor kids resist. Hard
white whole wheat is a sweeter wheat, so it's the perfect whole wheat for kids.
** Diastatic malt powder, also available through our catalogue, is made from sprouted barley berries
that are toasted at a low temperature and then ground. The result is a highly nutritious, sweet "flour,"
with active enzymes which help change the starch in wheat flour into sugars; this provides an
energy-building snack for the yeast. The result is bread with greatly enhanced flavor and volume.
*** Butter is the only fat that contains any nutrition (a good amount of vitamin A) other than calories. And
there is no fat in baking that matches its flavor. Children need small amounts of fat (even saturated fat)
in their diets in order to metabolize fat-soluble vitamins. It's important to keep fats in perspective, and not
become completely fat-phobic. The amount of butter in each slice of this bread is minimal, and adds
only about 4 calories to each slice. But that same amount of butter contains 30 IU's of vitamin A.
Mix the white whole wheat flour, wheat germ, dry milk, salt, malt powder, if using it, and yeast in a large
bowl or the bowl of your electric mixer. Combine the water, yogurt, honey or molasses and butter in a
saucepan. Heat until the liquids have blended and are quite warm, 120°F if you have a thermometer.
Don't worry about getting the lumps out of the yogurt. Your electric mixer will do that.
Stir the liquid ingredients into the dry and beat for 2 minutes at medium speed with your mixer. Add a
further cup of flour and beat at high speed for 2 minutes. Continue to add flour until you have a dough
stiff enough to knead by hand (or continue kneading in your mixer until the dough is elastic and begins
to pull away from the sides of the bowl). Knead by hand on a lightly floured board for 4 to 5 minutes, until
the dough is elastic and no longer sticks to you or the board.
Clean out and grease your bowl. Put the dough in, turning it so the top is slightly greased, cover with a
damp towel or plastic wrap, and let rise in a warm, draft-free place for 1 1/2 hours.
Punch the dough down and divide in half. Lightly grease two 8 1/2 x 4 1/2-inch bread pans, shape the
dough to fit, cover and let rise for 45 minutes to an hour.
Fifteen minutes before you want to bake the bread, preheat your oven to 350°F. Just before the loaves
go in the oven, brush them with the egg wash and sprinkle with some additional wheat germ (unless
you think it might cause suspicion on the part of your discriminating offspring). Bake for 30 to 35
minutes.
Warm from the oven with a bit more honey applied, this bread should overwhelm even the most
resistant of children. When you put their favorite sandwich ingredients inside, you've got something that
(maybe!) will be trade-resistant.
Nutrition information per serving (1/2-inch piece, 32 g): 113 cal, 2 g fat, 5 g protein, 18 g complex
carbohydrates, 2 g sugar, 2 g dietary fiber, 12 mg cholesterol, 230 mg sodium, 169 mg potassium, 1
mg iron, 75 mg calcium, 102 mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 8, September-October 1992 issue.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
There will probably always be a certain amount of posturing between parent and child around the issue
of food... It's one of the first areas where a child begins to exercise his or her independence. So a parent
has a double challenge, to create or make available something with some nutritional value, and make it
taste so good that it overwhelms a child's natural inclination to turn up his nose at it.
A perfect vehicle for secret nutritional insertions is bread. If your family has become addicted to
store-bought "balloon bread," you can us the following recipe to "sneak" something nutritional into your
child's diet.
2 cups King Arthur 100% White Whole Wheat Flour*
1/2 cup wheat germ
1/2 cup non-fat dry milk
1 tablespoon salt
1 tablespoon diastatic malt powder** (optional)
1 tablespoon or packet active dry yeast
1 cup water
1 cup yogurt
1/4 to 1/2 cup honey or molasses (whatever it takes to help persuade the finicky)
2 tablespoons butter***
4 cups King Arthur Unbleached All-Purpose Flour
egg wash (1 egg beaten with 1 tablespoon water)
* Kids are usually resistant to whole wheat flour. Hard white whole wheat, available through our
catalogue, differs from traditional hard red whole wheat in that it doesn't contain phenolic acid in the
bran. Phenolic acid is what gives whole wheat its whole-wheat flavor, the very flavor kids resist. Hard
white whole wheat is a sweeter wheat, so it's the perfect whole wheat for kids.
** Diastatic malt powder, also available through our catalogue, is made from sprouted barley berries
that are toasted at a low temperature and then ground. The result is a highly nutritious, sweet "flour,"
with active enzymes which help change the starch in wheat flour into sugars; this provides an
energy-building snack for the yeast. The result is bread with greatly enhanced flavor and volume.
*** Butter is the only fat that contains any nutrition (a good amount of vitamin A) other than calories. And
there is no fat in baking that matches its flavor. Children need small amounts of fat (even saturated fat)
in their diets in order to metabolize fat-soluble vitamins. It's important to keep fats in perspective, and not
become completely fat-phobic. The amount of butter in each slice of this bread is minimal, and adds
only about 4 calories to each slice. But that same amount of butter contains 30 IU's of vitamin A.
Mix the white whole wheat flour, wheat germ, dry milk, salt, malt powder, if using it, and yeast in a large
bowl or the bowl of your electric mixer. Combine the water, yogurt, honey or molasses and butter in a
saucepan. Heat until the liquids have blended and are quite warm, 120°F if you have a thermometer.
Don't worry about getting the lumps out of the yogurt. Your electric mixer will do that.
Stir the liquid ingredients into the dry and beat for 2 minutes at medium speed with your mixer. Add a
further cup of flour and beat at high speed for 2 minutes. Continue to add flour until you have a dough
stiff enough to knead by hand (or continue kneading in your mixer until the dough is elastic and begins
to pull away from the sides of the bowl). Knead by hand on a lightly floured board for 4 to 5 minutes, until
the dough is elastic and no longer sticks to you or the board.
Clean out and grease your bowl. Put the dough in, turning it so the top is slightly greased, cover with a
damp towel or plastic wrap, and let rise in a warm, draft-free place for 1 1/2 hours.
Punch the dough down and divide in half. Lightly grease two 8 1/2 x 4 1/2-inch bread pans, shape the
dough to fit, cover and let rise for 45 minutes to an hour.
Fifteen minutes before you want to bake the bread, preheat your oven to 350°F. Just before the loaves
go in the oven, brush them with the egg wash and sprinkle with some additional wheat germ (unless
you think it might cause suspicion on the part of your discriminating offspring). Bake for 30 to 35
minutes.
Warm from the oven with a bit more honey applied, this bread should overwhelm even the most
resistant of children. When you put their favorite sandwich ingredients inside, you've got something that
(maybe!) will be trade-resistant.
Nutrition information per serving (1/2-inch piece, 32 g): 113 cal, 2 g fat, 5 g protein, 18 g complex
carbohydrates, 2 g sugar, 2 g dietary fiber, 12 mg cholesterol, 230 mg sodium, 169 mg potassium, 1
mg iron, 75 mg calcium, 102 mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 8, September-October 1992 issue.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
| Welcome Home My Florida |
| New Beginnings! |
New Year resolutions and food... What do they have in common? Well, the word HEALTH comes to my mind
for some reason. We've spent the last two issues highlighting one of my favorite companies, King Arthur Flour
and Baker's Catalog and it was sad to think of leaving them. I mean, all their recipes were so yummy and
yummy means fattening, and the word FAT is not in my vocabulary for the new year... Hummmm what to do,
what to do! Oh! Wait! They have great, healthy YUMMY recipes too! Oh my gosh! Let's explore the healthy side
of King Arthur Flour! Ready? Let's go!
for some reason. We've spent the last two issues highlighting one of my favorite companies, King Arthur Flour
and Baker's Catalog and it was sad to think of leaving them. I mean, all their recipes were so yummy and
yummy means fattening, and the word FAT is not in my vocabulary for the new year... Hummmm what to do,
what to do! Oh! Wait! They have great, healthy YUMMY recipes too! Oh my gosh! Let's explore the healthy side
of King Arthur Flour! Ready? Let's go!
| Recipes! |
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I've got 20 lbs that's GOT TO GO! How about you? Got a few extra lbs that you'd like to see disappear? Join me in
fighting the battle of the mid-life bulge and let's shoot for a healthier lifestyle for 2008! Exercise anyone? I know... I don't
particularly like it either, but I sure do like the benefits of working out. I want to reverse the clock by 10 years! Are you
with me? Let me know what's going on in your bulging battles and let's work together to find a bit of our 'youth'.
fighting the battle of the mid-life bulge and let's shoot for a healthier lifestyle for 2008! Exercise anyone? I know... I don't
particularly like it either, but I sure do like the benefits of working out. I want to reverse the clock by 10 years! Are you
with me? Let me know what's going on in your bulging battles and let's work together to find a bit of our 'youth'.
Heavenly Healthy Banana Bread
printable version
1/2 cup butter
1/2 cup brown sugar, light or dark
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas (about 3 medium to large
bananas)
1/4 cup honey
2 large eggs
2 cups King Arthur 100% Organic Whole Wheat Flour
1/2 cup chopped walnuts (optional)
printable version
1/2 cup butter
1/2 cup brown sugar, light or dark
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas (about 3 medium to large
bananas)
1/4 cup honey
2 large eggs
2 cups King Arthur 100% Organic Whole Wheat Flour
1/2 cup chopped walnuts (optional)
Preheat your oven to 350°F. In a large bowl, beat together the butter, sugar, vanilla, baking soda, and salt. Add the bananas, honey, and
eggs, beating until smooth. Add the flour, then the walnuts, stirring until smooth. Spoon the batter into a lightly greased 9 x 5-inch loaf
pan, smoothing the top. Let it rest at room temperature for 10 minutes. Bake the bread for 50 minutes, then gently lay a piece of
aluminum foil across the top, to prevent over-browning. Bake for an additional 10 minutes, then remove the bread from the oven; a long
toothpick or cake tester inserted into the center should come out clean. Allow the loaf to cool for 10 minutes before removing it from the
pan, and cooling it completely on a rack. Yield: 1 loaf, 16 servings.
Banana Chocolate Chip Muffins
Stir 3/4 cup (4 1/2 ounces) chocolate chips into the batter recipe above. Grease or line with baking cups a 12-cup muffin pan. Scoop the
batter by rounded 1/4 cupfuls into the prepared pan; bake the muffins for 20 to 24 minutes, until a toothpick inserted in the center of a
muffin comes out clean. Yield: 12 muffins.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
eggs, beating until smooth. Add the flour, then the walnuts, stirring until smooth. Spoon the batter into a lightly greased 9 x 5-inch loaf
pan, smoothing the top. Let it rest at room temperature for 10 minutes. Bake the bread for 50 minutes, then gently lay a piece of
aluminum foil across the top, to prevent over-browning. Bake for an additional 10 minutes, then remove the bread from the oven; a long
toothpick or cake tester inserted into the center should come out clean. Allow the loaf to cool for 10 minutes before removing it from the
pan, and cooling it completely on a rack. Yield: 1 loaf, 16 servings.
Banana Chocolate Chip Muffins
Stir 3/4 cup (4 1/2 ounces) chocolate chips into the batter recipe above. Grease or line with baking cups a 12-cup muffin pan. Scoop the
batter by rounded 1/4 cupfuls into the prepared pan; bake the muffins for 20 to 24 minutes, until a toothpick inserted in the center of a
muffin comes out clean. Yield: 12 muffins.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
Priscilla's Muffins
printable version
Priscilla Wyland is Brinna's aunt, a woman who hasn't changed a bit in all the years she's known
her. Priscilla, who happens to be 84 at the moment, is one of those people who has never, and is
not about to, let anyone tell her how to run her life (a clear asset at any point!) These muffins are
what Priscilla starts her day with. She's been playing with the recipe for years and, per Brinna's
last conversation with her, has more ideas in the offing. (Even wrestling with a muffin recipe gives
you a sense of control!) Not long ago, Priscilla's grandson, MacKenzie Davis, as large as she is
petite (he plays football for Brown University) said to her, "Not enough bananas." So she added
more and we've captured her recipe at this evolutionary juncture, complete with rum for added
punch. At this point they are one of the best nutritional bets around. Her recipe makes 12 muffins
with enough batter left over to make a tiny loaf (or 3 more muffins). And each muffin checks in at
only about 130 calories.
1 cup King Arthur Unbleached All-Purpose Flour (or 1 cup King Arthur Traditional Whole Wheat
Flour)
1 cup uncooked oatmeal
1 cup unprocessed bran
1/2 teaspoon salt (optional; Priscilla leaves it out since she wants to keep her sodium intake to a
minimum)
1/3 cup nonfat dry milk (optional, but in combination with the wheat, boosts the protein level)
1/2 teaspoon baking soda
2 teaspoons baking powder
2 large or 3 medium bananas (about 1 cup mashed)
2 egg whites (no yolks, no cholesterol!)
3 to 4 tablespoons honey, molasses or maple syrup (no white sugar)
2 tablespoons vegetable oil (this can be eliminated for completely fat-free muffins)
1 cup orange juice
2 tablespoons dark rum (contributes flavor only)
Preheat your oven to 400°F.
Combine the dry ingredients in a medium-sized mixing bowl. In a larger bowl, mash the bananas
and beat in the egg whites until the mixture is light and frothy. Blend in the honey (or other
sweetener), vegetable oil, orange juice and rum.
Sprinkle in the dry ingredients and blend until just combined. Lightly grease muffin cups and fill
two-thirds full. Bake for 18 to 20 minutes.
These muffins won't rise up in the middle because there is such a small percentage of flour in
relation to the oatmeal and bran. But because of the banana, they are delicious, moist and chewy,
a great way to start a healthy day!
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 5, March 1991 issue.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved
printable version
Priscilla Wyland is Brinna's aunt, a woman who hasn't changed a bit in all the years she's known
her. Priscilla, who happens to be 84 at the moment, is one of those people who has never, and is
not about to, let anyone tell her how to run her life (a clear asset at any point!) These muffins are
what Priscilla starts her day with. She's been playing with the recipe for years and, per Brinna's
last conversation with her, has more ideas in the offing. (Even wrestling with a muffin recipe gives
you a sense of control!) Not long ago, Priscilla's grandson, MacKenzie Davis, as large as she is
petite (he plays football for Brown University) said to her, "Not enough bananas." So she added
more and we've captured her recipe at this evolutionary juncture, complete with rum for added
punch. At this point they are one of the best nutritional bets around. Her recipe makes 12 muffins
with enough batter left over to make a tiny loaf (or 3 more muffins). And each muffin checks in at
only about 130 calories.
1 cup King Arthur Unbleached All-Purpose Flour (or 1 cup King Arthur Traditional Whole Wheat
Flour)
1 cup uncooked oatmeal
1 cup unprocessed bran
1/2 teaspoon salt (optional; Priscilla leaves it out since she wants to keep her sodium intake to a
minimum)
1/3 cup nonfat dry milk (optional, but in combination with the wheat, boosts the protein level)
1/2 teaspoon baking soda
2 teaspoons baking powder
2 large or 3 medium bananas (about 1 cup mashed)
2 egg whites (no yolks, no cholesterol!)
3 to 4 tablespoons honey, molasses or maple syrup (no white sugar)
2 tablespoons vegetable oil (this can be eliminated for completely fat-free muffins)
1 cup orange juice
2 tablespoons dark rum (contributes flavor only)
Preheat your oven to 400°F.
Combine the dry ingredients in a medium-sized mixing bowl. In a larger bowl, mash the bananas
and beat in the egg whites until the mixture is light and frothy. Blend in the honey (or other
sweetener), vegetable oil, orange juice and rum.
Sprinkle in the dry ingredients and blend until just combined. Lightly grease muffin cups and fill
two-thirds full. Bake for 18 to 20 minutes.
These muffins won't rise up in the middle because there is such a small percentage of flour in
relation to the oatmeal and bran. But because of the banana, they are delicious, moist and chewy,
a great way to start a healthy day!
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 5, March 1991 issue.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved
Organic Ghee
Give delicious, buttery flavor to all
kinds of baked goods and sautéed
foods with organic ghee.
* Ghee is simply melted butter with
the milk solids removed.
* Ghee has a very high smoking
point (unlike plain butter), making
it ideal for frying.
* In 13-ounce jar.
Give delicious, buttery flavor to all
kinds of baked goods and sautéed
foods with organic ghee.
* Ghee is simply melted butter with
the milk solids removed.
* Ghee has a very high smoking
point (unlike plain butter), making
it ideal for frying.
* In 13-ounce jar.
Organic Herbs
A fresh new way to use dried
herbs–72 assorted teaspoonfuls, 1
teaspoon at a time!
* Fragrant organic dried herbs are
packed for ultimate freshness and
flavor in 1-teaspoon sealed
packets. What a great idea!
* Just tear open a single packet
when you need it; the remaining
herbs stay sealed.
* Ultra-chic packaging makes this a
lovely gift.
* 12 packets to a can; one can each
of basil, dill, oregano, rosemary,
tarragon, and thyme.
A fresh new way to use dried
herbs–72 assorted teaspoonfuls, 1
teaspoon at a time!
* Fragrant organic dried herbs are
packed for ultimate freshness and
flavor in 1-teaspoon sealed
packets. What a great idea!
* Just tear open a single packet
when you need it; the remaining
herbs stay sealed.
* Ultra-chic packaging makes this a
lovely gift.
* 12 packets to a can; one can each
of basil, dill, oregano, rosemary,
tarragon, and thyme.
Organic Maple Bran Muffin Mix
Hearty (yet tender and moist) bran muffins
feature a nice hint of maple.
* Save time, save money! We’ve sourced
and blended the organic ingredients, so you
can easily bake these tasty muffins.
* Mix features King Arthur white whole
wheat flour, oat bran, oat flour, maple
sugar, and buttermilk powder.
* Add your favorite fruits and nuts; dates or
raisins and walnuts are especially tasty!
* Makes a dozen muffins.
Hearty (yet tender and moist) bran muffins
feature a nice hint of maple.
* Save time, save money! We’ve sourced
and blended the organic ingredients, so you
can easily bake these tasty muffins.
* Mix features King Arthur white whole
wheat flour, oat bran, oat flour, maple
sugar, and buttermilk powder.
* Add your favorite fruits and nuts; dates or
raisins and walnuts are especially tasty!
* Makes a dozen muffins.