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A FREE issue of The Baking Sheet is waiting for you.
Better baking begins here. King Arthur Flour's award-winning bimonthly,
full-sized print newsletter is filled with color
photographs, delicious, creative recipes, compelling
stories, and lots of how-to photographs and illustrations.
If you want to learn the simple steps to beautiful and
delicious breads, pies, cakes, and cookies, The Baking
Sheet is the place to start!
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SAVE 42% 1 year, 6 issues + 1 FREE issue, $19.95
SAVE 47% 2 years, 12 issues + 2 FREE issues, $36.95
SAVE 52% 3 years, 18 issues + 3 FREE issues, $49.95
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FREE! Exclusive Baking with Whole Grains
recipe booklet, while supplies last!
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| Spring is here: it's time for picnics! |
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And pie, and cobbler, made with the lovely berries appearing in local markets
and farmstands. The Baking Sheet celebrates with Maple Walnut Brownies, Cheddar
Scallion Rolls, Strawberry pie and Whole Grain Blueberry Corn Muffins, among many other
recipes. You'll find a self-frosting cake that's a cinch to make with kids, Easy Picnic
Quiches, and a luxurious Coconut Custard Pie in a chocolate crust. This is only a taste of
the many good things you'll find in the Spring issue of The Baking Sheet.
Every issue is packed with baking hints, recipe
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Back Issue SALE!
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Now's the time to fill in your collection
of recipes. Back issues of The Baking Sheet
are on sale at their best price ever! Pick up
a baker's dozen of issues for less than half price!
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Baking Sheet Ring Binder |
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Looking for your favorite Baking Sheet
recipe? Hope you've got all those
issues stored in this handy ring binder!
NOTE: holds larger-format
Baking Sheet newsletters.
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makeovers, and information that can help
you become a better baker. This month we share our secrets for freckle-free French toast;
you can read more about it at our Baker's Banter blog.
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Easiest Whole-Grain Loaf You'll Ever Make
I got a breezy "by the way" request from a reader the other day asking for a
whole-grain version of one of our old standby recipes called "The easiest loaf of
bread you'll ever bake." The original recipe was written for active dry yeast and
had an early step of proofing the yeast in the recipe's liquid with a tablespoon of
sugar. If you use active dry yeast, by all means add that step up front to be sure your
yeast is awake and working before adding the flour.
The orange juice in the recipe is one of our "secret weapons" for whole-grain baking. You
won't taste it in the bread; it simply smooths out the flavor of the whole wheat. The whole
wheat pastry flour is there to make a tender crumb on the inside of the loaves; the bread flour
gives the bread more support for a higher rise. These loaves have a similar texture to an
Italian bread. The crust is a little chewy, the inside tender and soft. -S.R.
Dough
2 cups (16 ounces) water
1/4 cup (2 ounces) orange juice
2 teaspoons instant yeast
2 teaspoons salt
3 cups (12 ounces) King Arthur whole wheat flour,
Traditional or White Whole Wheat
1 cup (4 1/4 ounces) King Arthur Unbleached Bread
Flour
1 cup (3 3/8 ounces) whole wheat pastry flour
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To mix the dough: In a large bowl or the bucket of your bread machine set on the dough cycle,
combine the water, orange juice, yeast, and salt. Add the flours. Mix and knead until the dough comes
together; it will remain a bit sticky; that's OK. Whole-grain doughs should be a little more moist
than you may be accustomed to. Cover the dough and let it rise for an hour, or let
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the bread machine finish its cycle.
To shape the dough: Flour your hands and work surface. Turn the dough out and cut it in half.
Shape into two Italian or French-style loaves. Place on a cookie sheet generously sprinkled with semolina
or cream of wheat. Cover with greased plastic wrap; let rise for 40 to 60 minutes. The dough will expand
and get puffy-looking, but won't double in size.
Preheat the oven to 400°F. Brush the tops of the loaves with water and sprinkle with sesame seeds,
if desired. Slash the tops of the loaves and bake for 35 to 45 minutes, until the center tests 190°F when
measured with an instant-read thermometer. Remove from the oven and cool on a rack before slicing. Yield: 2 loaves,
16 slices each.
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Nutrition information per serving (1 slice, 38g): 74 cal, 11g whole grains, 3g protein,
16g complex carbohydrates, 2g dietary fiber, 0mg cholesterol, 135mg sodium, 77mg potassium,
1mg vitamin C, 1mg iron, 7mg calcium, 63mg phosphorus. Weight Watchers point: 1
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About the Editor
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Susan Reid has the enviable job of baking half
the time and writing half the time. All of the
recipes in The Baking Sheet are tested by her and
tasted by the employee-owners at King Arthur Flour,
who aren't shy about expressing their opinions. Susan
works closely with Brenda Hickory to style the
photographs of all the food.
A graduate of Bates College and the Culinary Institute of America,
Susan has had careers in advertising, restaurants, and as a
chef-instructor at the New England Culinary Institute. She came
to King Arthur Flour in 2002 to work on The Baker's Companion
cookbook, and has coauthored chapters in the KAF Cookie Companion
and Whole Grain Baking. She's been writing and editing The Baking
Sheet since 2002.
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