In any weather, I’m always eager to light a fire and bake some pizza!
Are you with me? No wood-burning oven in your yard? No worries!
posts tagged ‘whole wheat’
SIGEP Golden Cup: King Arthur Flour baker competes internationally
February 10th, 2013 by
Recipe: None
King Arthur Flour baker Martin Philip recently traveled to Rimini, Italy to compete for the Golden Cup for Bread at the 34th International Exhibition for the Artisan Production of Gelato, Pastry, Confectionery and Bakery.
How did he do? And, just as importantly, how did he prepare?
Whole Wheat Baguettes: NOT an oxymoron
January 4th, 2013 by
Recipe: Whole Wheat Baguettes
Un baguette integrale?
Mais non – c’est incroyable!
Such might be the reaction of any self-respecting Parisian, who’d no doubt scoff at a whole-wheat version of France’s beloved baguette.
But as a new year dawns, and you vow – AGAIN – to eat healthier, get a little sauvage et fou: try this baguette.
I mean, if Panera can pull it off, why not you?
100% Whole Wheat Cinnamon Swirl Bread: riffing a tasty favorite
August 17th, 2012 by
This is not your mother’s whole wheat bread.
No offense to Mom, of course – but I’m guessing it’s probably better than hers.
Did your mom make you PB & J sandwiches on homemade whole wheat bread?
Citrus Surprise Grapefruit Cake: Surprise! It’s 100% Whole Wheat!
May 28th, 2012 by
Recipe: Citrus Surprise Grapefruit Cake
Ah, the giddy days in the kitchen. You know the ones, where you suddenly see Al Pacino’s face in your morning toast, or you sing “Heard It Through the Grapevine” while measuring out your raisins (complete with hand rolls, if you lived through the ’80s). I’m prone to juggling oranges and lemons and, …
Buttered Raisin Bread: the luck o’ the Irish for 2012
December 28th, 2011 by
Recipe: Irish Raisin Bread
La na gCeapairi.
No, my fingers didn’t get lost on the keyboard. This is Gaelic for “Day of the Buttered Bread.”
(Or “Day of the Sandwich,” depending on which translation tool I use. Any Gaelic-speaking reader out there who can set me straight?)
These days, the Irish celebrate New Year’s just like most of us, I imagine – with bonfires and parties on New Year’s Eve, a verse of Auld Lang Syne at midnight, and church on New Year’s Day.
100% Whole Wheat Cranberry Sour Cream Coffeecake: beauty is only crust deep
November 20th, 2011 by
Just look at this coffeecake, would you?
It’s delightfully moist, its texture a perfect balance between heavy and light: substantial, yet not unpleasantly dense.
Its cinnamon-streusel topping is the perfect crunchy counterpoint to the thin layer of soft cranberry sauce just beneath the crust, and to the cake itself.
Looking to add fiber to your diet? This cake’s 100% whole wheat. And boy, does it taste good…
But looks? Well, if looks were everything, this coffeecake would be less than nothing.
It’s just so… beige.
100% Whole Wheat Zucchini Chocolate Chip Bread: when the horn of plenty becomes the horn of too much.
September 19th, 2011 by
Paula Deen does it.
Allrecipes.com does it.
Taste of Home, cdkitchen, and food.com all do it.
Even LiveStrong does it.
But sometimes, King Arthur Flour just does it better.
A Tasty Whole-Grain Pizza Crust: roasted potatoes optional!
June 20th, 2011 by
Recipe: A Tasty Whole-Grain Pizza Crust
Now I ask you, does this look like a pizza that would elicit doubt? Not just doubt, but apprehension.
To say nothing of puzzlement.
Yea, even a touch of “Ewwwww.”
That’s just how my Web teammates greeted this pizza when I brought it, hot from the oven, into our office for a birthday lunch a few weeks ago.
“What IS that on top? That’s not potatoes, is it?”
“Yes,” I replied, “Those are most certainly potatoes, and they are indeed on top of this pizza. Along with chopped scallions and melted chunks of Asiago cheese. Ya got a problem with that?”
Deep, dark, and delicious: whole wheat-walnut biscuits
March 2nd, 2011 by
Biscuits.
Snowy white, high-rising, light-as-air biscuits. Best friend of sausage gravy, ham, fried chicken, and strawberry shortcake.
Well, not always.
The biscuits you see at the top of this post are dense, moist, and nubbly, studded with nuts and darkened with whole wheat and the foodies’ newest, coolest flour: grape seed flour.