Challah Bread

Pin It Now!

We LOVE bread in my family.  I am always looking for new ones to try.  While browsing my facebook news feed I saw a post for a lovely challah bread.  The baker inside me was inspired to make this beautiful bread, so I took off to my favorite bread baking site, King Arthur Flour, and sure enough, they have a lovely Classic Challah bread recipe.  I had received some Red Star Platinum yeast as a freebie a month or two ago, and had been saving it for a sweeter bread, and decided to give it a go.  My husband saw it as I was putting it in the oven, and was so excited, he is a huge fan of challah bread, and couldn't believe I was giving making it a try.  That made me very happy to see him so enthusiastic about it.  Now the pressure for it to turn out was really on though :)

This dough was very stiff, even though I measured everything by weight, and in hindsight I should have added a tad bit more water probably.  It was around 72 degrees F. today in my house, and after 3 hours it hadn't really risen at all.  I warmed up the oven, then put it in there and let it rise another 45 minutes, and it finally got puffy.  probably not doubled, but enough.  I proceeded with the recipe, and it worked perfectly fine.  I think my kitchen was just too cold.

This is the most beautiful bread I think I have ever made, and the flavor reminded me of the King's Hawaiian Sweet Rolls, just like 1,000 times better.  I am in love with this bread.  Slightly sweet, lovely crust, and incredibly tender and light inside.  Can not go wrong!  I did not alter the recipe hardly at all, except for the addition of diastatic malt powder to help with the rising, and some sesame seeds on top, because my husband loves sesame seeds on his bread.  I also left the directions as written on King Arthur Flour's recipe (see link under the title for the original recipe and more pictures), because I want to make sure that you all get the best information and directions for making this labor of love.

I don't know a great deal about the history and significance of this bread, other than it is significant for Jewish holidays, but I will be looking into it much more now that I know about it a bit better.

CHALLAH BREAD
(From King Arthur Flour's Classic Challah)

Ingredients:

Dough

• 1/2 cup lukewarm water
• 6 tablespoons vegetable oil
• 1/4 cup honey
• 2 large eggs
• 4 cups King Arthur Unbleached All-Purpose Flour
• 1 teaspoon diastatic malt powder (optional)
• 1 1/2 teaspoons salt
• 1 tablespoon instant yeast

Glaze

• 1 large egg beaten with 1 tablespoon cold water
• Sesame seeds or poppy seeds (optional)

Directions:

1. To make the dough: Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough.
2. Allow the dough to rise, covered, for about 2 hours, or until it's puffy and nearly doubled in bulk.
3. Gently deflate the dough, and transfer it to a lightly greased work surface. (Mine was very stiff, and took closer to 3-4 hours to even rise barely double, but it still all worked out.  Ended up sticking it in a warmed oven for the last 40 minutes and it finally started rising.)
4. You may braid the challah the traditional way, into a three-strand braid. For a fancier presentation, make a four-strand braid, as follows (Check out KAF's Baking Banter for step by step directions and pictures) Divide the dough into four pieces, and shape each piece into a rough 6" log. Cover the logs with lightly greased plastic wrap or a proof cover, and let rest for 10 minutes.
5. Roll each log into a 15" rope. Cover, and let rest for 10 minutes.
6. Continue rolling the ropes til they're about 20" long; they'll shrink back to about 18" as they sit.
7. Lay the strands parallel to one another, and pinch the ends on your left together.
8. Take the rope nearest you, and move it up over the two adjoining ropes.
9. Next, move the rope back under the rope next to it. Fan the ends of the ropes out again.  
10. Repeat the process, but start with the rope farthest away from you. Bring it down and across the two adjoining ropes, and then back under the rope nearest it. Continue in this fashion, alternating which side you begin with, until you've braided the whole loaf. Pinch the loose ends together, and tuck them underneath the loaf.
11. Gently pick up the loaf, and place it on a lightly greased or parchment-lined baking sheet.
12. Cover the loaf with lightly greased plastic wrap or a proof cover, and let it rise till it's very puffy, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 375°F.
13. Whisk together the egg and 1 tablespoon water, and brush this glaze over the risen loaf.  Sprinkle with sesame seeds or poppy seeds if desired.
14. Place the baking sheet atop another baking sheet; this will insulate the bread's bottom crust, and keep it from browning too much. Put the challah in the lower third of the oven, and bake it for 20 minutes. 
15. Tent the challah loosely with aluminum foil, and bake for an additional 25 minutes, until the loaf is golden brown.
16. Remove the bread from the oven, and place it on a rack to cool.           

Tomato Basil Bagels

Pin It Now!

My husband had the good fortune to be near a wonderful bagel shop in college.  His favorite bagel was their tomato basil bagel.  Sadly, after he moved back to California, he has not been able to ever find this flavor again.  When I asked him about his favorite bagel flavor, he told me that he would love me to try to make a tomato basil flavored bagel.  A bit chewy, a good crust, not too bready, and obviously, that tomato basil flavor.  He was able to tell me three things about it: 1) there was no tomato pieces in the bagel, 2) there were basil flecks in it, 3) they were kind of a light pink inside.  With this information I started brainstorming.  Decided I was going to use my favorite King Arthur Flour bagel recipe as a base, since I already knew their recipe produced a texture and outer crust that I was looking for.  I opted for the tomato paste mixed into the water to evenly distribute the tomato flavor without using something like sun dried tomatoes (though I am sure that would be tasty!).  Lastly, good ol' dried basil. 

The resulting bagel: Lovely crust, good chew, perfect balance of tomato and basil flavors, and best of all, it got a thumbs up from my husband!  He said it is as close as he has ever had to those, based on what he remebers them tasting like.  Woo-hoo!

One note though.  I thought I would be all smart and bake these on my pizza stone since that always produces the good crust I look for in my bread and rolls.  Don't do it.  The sugar from the boiling must caramelize onto the baking stone.  They were a nightmare to get off.  Be smart, stick with how KAF wrote it, they know what they are doing :)  I am using their directions pretty much unchanged, because it is well written, and works. 


Tomato Basil Bagels
(Adapted from King Arthur Flour's Bagels Recipe)

 Yield: 8 bagels

Ingredients:

Dough

•  1 tablespoon instant yeast
•  4 cups (17 ounces) Unbleached Bread Flour
•  2 teaspoons salt
•  1 tablespoon malted milk powder (like Carnation's), (if not available, use brown sugar or barley malt syrup)
•  1 1/2 cups (12 ounces) water, lukewarm
• 2 tablespoons tomato paste
• 1 tablespoon dried basil
• 1/4 teaspoon garlic salt
• 3/4 teaspoon diastatic malt powder (optional, not the same as malted milk powder)

Water Bath

•  2 quarts (64 ounces) water
•  2 tablespoons malted milk powder, brown sugar or barley malt syrup
• 1/2 tablespoon baking soda
•  1 tablespoon granulated sugar

Directions:

1. Manual/Mixer Method: To make this dough by hand or in a mixer, combine the water and tomato paste and stir until the tomato paste is dissolved into the water.  Mix all of the remaining dough ingredients into the water mixture and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes.  The dough will be quite stiff; if you're using an electric mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer. Place the dough in a lightly greased bowl, and set it aside to rise till noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.

OR

1. Bread Machine Method: Place all of the dough ingredients in the pan of the machine, program the machine for Dough or Manual, and press Start. Check the dough after 10 minutes; it should be quite stiff, and won't have formed a smooth ball. The dough will feel quite firm when you poke your finger into it. Allow the machine to complete its cycle, then complete bagels as instructed below. 
2. Transfer the dough to a work surface, and divide it into eight pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
3. While the dough is resting, prepare the water bath by heating the water, malt, baking soda, and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.
4. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole till it's about 2 inches in diameter (the entire bagel will be about 4 inches across). Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough.
5. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
6. Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a wire rack.    

Pumpkin Pie Stuf'fins

Pin It Now!

I had a ton of pumpkin puree left over from making my Pumpkin Molasses Cookies yesterday.  My sweet husband came home from the bank today and told me that he saw Starbucks had a pumpkin cream cheese muffin, just in case I needed any inspiration.  I pondered for a few minutes, looked around at some of the food bloggers' sites, didn't find too much.  I found a recipe eventually at King Arthur Flour for Inside Out Pumpkin Muffins, and decided, with a few tweeks, to give them a try.  My husband things that putting the frosting in the muffin or cupcake is actually the recipe for the perfect cake to frosting ratio, in a lovely little package, so I put the frosting on the inside as the original recipe called for, and named them Stuf'fins, for Stuffed-Muffins :)  Cute, right?  Yea, I know, I am full of witty naming conventions.

I had so much pumpkin I decided to do a double batch.  Well, after getting the first batch in the oven, I sat down to write this post, and realized I never put the brown sugar in them.  I never forget ingredients usually!  Ugh.  So when they came out, I gave them a try.  YUCK!  Muffins need sweetener, that is all I have to say.  So, in to the trash they went, and I added the brown sugar to the rest of the batter that was left, and gave it a good mix.  As I write this, I am waiting with baited breath to see if they tasted better.  Because of the substitutions I made, they are not a high rising muffin, due to the fact that I subbed applesauce for the oil, but I just wanted to see if I could make them a bit more waist line friendly.  If you want the richness of the oil, then by all means, add the oil instead of the apple sauce.  The verdict:  Needs more sugar, still.  And oil.  So, I have made those corrects, bumped up the spices a bit, and now I am more confident these will be tasty little morsels.  And don't worry if they sink in the top when they cool, it won't affect the taste one bit.

And one last thing I learned while making these....when the recipe says to spray the muffin liners, do it.  I learned that the hard way today too.  It was just one big lesson on learning the hard way.  Oh well, sometimes baking is like that.  Live and learn, and then bake some more!


Pumpkin Pie Stuf'fins
(Adapted from King Arthur Flours Inside-Out Pumpkin Muffins)

Makes 12-14 regular muffins

Ingredients:

1 cup (8 ounces) puréed pumpkin (about half of a 15-ounce can)
2 large eggs
2/3 cup brown sugar
3 tablespoons vegetable oil  (or unsweetened apple sauce, but it will affect texture and rise)
1 tablespoon light corn syrup
1-1/2 tablespoons molasses
1-1/2 tablespoons frozen apple juice concentrate, thawed (or more light corn syrup)
1/2 teaspoon salt
2 teaspoons pumpkin pie spice 
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup (2 5/8 ounces) milk, soy milk, or almond milk
1 1/2 cups (6 3/4 ounces) All-Purpose or White Whole Wheat Flour

Filling:
 
1 8-ounce package cream cheese or Neufchâtel cheese
1/4 cup (1 3/4 ounces) granulated sugar
1/4 teaspoon vanilla

Directions:

1. Preheat the oven to 400°F. Line a standard 12-cup muffin pan with muffin papers, and spray with non stick spray.
2. To make the batter: Whisk together the pumpkin, eggs, brown sugar, apple sauce, apple juice concentrate,corn syrup, salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl. Add the flour and mix until well combined.
3. To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds, or until soft enough to be able to mix in the sugar. Stir in the sugar and flavor.
4. Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a tablespoon of filling, then cover with another 2 tablespoons of batter.
5. Bake the standard muffins for 18 to 20 minutes, until a tooth pick inserted in the center comes out crumb-free. Remove from the oven. Transfer them to a rack to cool. 

Homemade English Muffins

Pin It Now!

Nothing screams breakfast food like an English muffin slathered in boysenberry jam and butter, at least in my house.   I used to by them by the two pack at Costco, and go through them in a week.  They are so incredibly versatile they worked for every meal.  English muffin sandwiches with eggs, cheese, and bacon for breakfast, or mini english muffin pizzas for lunch, or as a bun for a hamburger at dinner.  They are the perfect bread item.

Imagine my absolute astonishment when I found out that not only can you make these at home, but they are easy, and 100 times tastier!  I now refuse to by English muffins.  Every other week or so I make a double or triple batch.  We eat a bunch right then and there, I send some home with my mother-in-law, some to my parents, and stick the rest in the freezer.  A few seconds in the microwave and they are good as new.  Here is a care package I sent with my parents the morning of a road trip they were taking to Vegas.  Some English muffins hot out of the skillet, banana chocolate chip mookies, s'mores truffles, and some butter and black raspberry jam for the English muffins.

As I confessed in my first ever post, I am a King Arthur Flour recipe and product addict.  If I had to move somewhere in the country, away from my wonderful Southern California spot, it would be Vermont.  For the sole reason that this is where King Arthur Flour's bakery and shop is located.  This would be my dream job.  Anyways, enough daydreaming.  This recipe is their creation.  I do it by hand with no stand mixer, just a little elbow grease, but believe me, it is doable and worth it.  The recipe from KAF was written for a bread machine, but I have adapted it for no equipment necessary.  If you want to prep the dough in a bread machine, check out the link below. 

Just a note though: To get the traditional English muffin nooks and cranny's, make sure you use a fork to split them, because you wont get them if you cut it with a knife.  Or, you can just do it my husbands way and grab one warm out of the skillet and eat it plain, no waiting for splitting or toppings of any kind.

IF YOU LIKE THIS RECIPE, PLEASE DON'T FORGET TO PIN IT :)

English Muffins  
(Adapted from King Arthur Flour's English Muffin Recipe)


Ingredients:

• 1 3/4 cups (14 ounces) milk, warm (can sub soy milk)
• 3 tablespoons (1 1/2 ounces) butter (or shortening, or vegan butter like earth balance sticks)
• 1 1/4 teaspoons salt
• 2 tablespoons (7/8 ounce) granulated sugar
• 1 large egg, lightly beaten
• 4 to 4 1/4 cups (17 to 18 ounces) Unbleached Bread Flour (if you don't have bread flour, all purpose will work, but the texture will be a bit different
•  2 teaspoons instant yeast (*if you don't have instant yeast, make sure to proof your yeast for 5 minutes with the milk and sugar first before incorporating the rest of the ingredients)
  
  **You will also need cornmeal for covering the surface of the pans.

Directions:

1. Place the ingredients in a large bowl and combine thoroughly.  Knead for 5-7 minutes by hand, until it is fairly smooth and when poked quickly, the dent starts to spring back.  If you want to do it in a stand mixer, place all ingredients in the bowl and after mixed, use a dough hook and let it go for 5 minutes on medium high.  If you want to let it rise in the fridge overnight for use the next morning, proceed to step 2.  Otherwise, let this rise for an hour or until it has doubled in volume.
2. To rise in fridge for next day use:  Stick this dough in the fridge until the next morning, without letting it do the first rising.  I like to make the dough the night before, do the kneading, then let it do its first rise in the fridge over night.  In the morning take the dough out, and proceed with step 3, just let the muffins rise a bit longer after they have been cut into the circles.
3. Transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes. 
4. Heat a frying pan or griddle to medium low heat. Do not grease, but sprinkle with cornmeal. Cook four to six muffins at a time (whatever fits), cornmeal side down first, for about 7 minutes, covering the skillet for the first 7 minutes. Flip and  lower the temp to low, cooking uncovered for another 7 minutes.  Repeat until all muffins are cooked.
5. Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle. 



This is what step four looks like, after they have been flipped




6. When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins. 

Yield: 16 muffins.

Big pile of English muffin happiness!  They even look like the store bought, just better!

Nutrition information per serving, via King Arthur Flour (1 whole muffin, 2 halves, 59g): 140 cal, 3g fat, 4g protein, 23g complex carbohydrates, 1g sugar, 1g dietary fiber, 24mg cholesterol, 194mg sodium, 78mg potassium, 38RE vitamin A, 1mg iron, 77mg calcium, 55mg phosphorus.

Double Chocolate Banana Muffins

Pin It Now!

I love chocolate.  If I can make something and somehow make it chocolatey, all the better I say!  I love making banana muffins.  Inevitably, I always have some ripening bananas lying around begging to be used.  Unfortunately, after making plain banana muffins dozens of times, I am kind of bored with the same old same old.  Then I had a brilliant thought.  Add chocolate!  It makes everything better.  I took one of my current  favorite banana muffin recipes, King Arthur Flour's Banana Muffin recipe, and after a nice online chat with one of the bakers there, set out to turn them in to double chocolate banana muffins.  The lovely baker on the other end of the online chat box gave me some measurements for adding cocoa to their recipe, I took it one step further and guiltlessly dumped a whole package of chocolate chips into the batter (I made a double recipe since I had like ten overripe bananas to use, otherwise a half a bag of chocolate chips is called for).

I think these still qualify as a good breakfast food, right?  I mean it has oat bran and bananas, ergo, must be a healthy breakfast food.  Ok, at least a yummy breakfast food.

Enjoy these moist, chocolatey, banana-y muffins.  If you want a finer texture, throw the oat bran in the food processor to make it finer, otherwise it will have a heartier texture to the muffins.  

Double Chocolate Banana Muffins Recipe

Makes approximately 16-20 per batch, depending on how full the muffin cups are.

Ingredients:

• 1/2 cup yogurt (I used Fage 0% Greek yogurt)
• 1 large egg
• 2 Tbs. vegetable oil
• 1/2 snack container natural applesauce (no sugar added) or 1/3 cup*
• 1 1/2 cups mashed banana; 2 to 3 large bananas
• ¾ cup granulated sugar
• 1 cup oat bran (If you don't have this, grind up rolled oats in a food processor)
• 1 1/2 cups All-Purpose Flour
• 1/3 cup dutch process cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1/4 teaspoon cinnamon (optional)
• 6 oz. semi sweet chocolate chips 

*If you double the recipe, I used 2 Tbs. vegetable oil, and a whole snack size container of applesauce, which is a little less than half a cup.  If you don't have or don't want to use applesauce, use 1/4 oil for a single recipe.  I like the applesauce to cut down on fat and calories, and I can never tell a difference.

Directions:

1) Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
 2) Combine the yogurt, egg, oil, applesauce, mashed banana, sugar, and oat bran in a bowl. Whisk together and set aside for 10 minutes.
3) Whisk together the flour, baking powder, salt, baking soda, cinnamon, and cocoa.
4) Whisk the banana mixture into the flour mixture.  Mix in chocolate chips. Scoop into the prepared muffin cups, filling them almost full; the muffins won't rise much.
5) Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.
 

King Arthur Flour Hearth Bread

Pin It Now!

I am a bread-a-holic.  If I weren't on a diet, my diet would be comprised solely of carbs.  When I worked in Tustin, CA, I was conveniently down the street from a store called Claro's.  It was an italian food shop where you could get imported pastas, olive oils, canned san marzano tomatoes, as well as access to the very popular deli where they would make sandwiches right there for you, and their bakery full of italian breads and cookies and desserts.  One of the things I would go there specifically for was their crusty italian bread.  We don't know the name of it, but it was dark, it was crusty, and it was GOOOOOD!  My husband and I were very good at having half the loaf (it was a large loaf too) gone before we got home from there, if we went down there together.  It is such a happy store.  It is probably the best crusty bread ever, and now I am on a mission to find something that taste like it, and has the crusty happiness.  We think it might only be completely achieved when we get our wood fired pizza oven we lust after, but I figured I should give it a go anyways.

Research led me to my favorite baking site, King Arthur Flour and their Hearth Bread recipe.  This is their go to, traditional, on the back of their flour bags, recipe.  I opted for the version that was supposed to give a crustier, lighter product.  We only waited like two minutes after it came out of the oven to try it, but it definitely had the flavor of the bread from Claro's and a slight crustiness, but when I say Claro's bread is crusty, I am talking 1/4 inch of crispy, flaky bready crusty goodness (the kind where you happily eat the middle out of the slice of bread, then kind of munch of the crust).  This stuff left us, our laps, and our car covered in crumbs, but it was so worth it.  Mine may have been at a disadvantage because between baby and picking up our toddler at preschool and getting lunch, it may have over risen.  Fear not though, I am going to give it another try and see if I can get it any crustier.  The flavor was spot on though.

This is a fairly simple recipe, and anyone who likes good, simple, rustic bread, should definitely give it a try.  The only thing I changed was the addition of 1 1/2 tsp of diastatic malt powder, but that is a specialty item that you needn't worry about.

This is what it looked like when it came out.  It spread out quite a bit, and they ran in to each other.  My shaping wasn't the prettiest, but the good news is, that does not affect taste :)  Make sure you leave enough room between them.  As you can probably tell, we had already dug in by the time I could whip my camera out.

This would make fantastic garlic bread or panini sandwich bread if you cut it parallel to the table horizontally.  Oh my gosh would it be good....or pizza toppings and put under the broiler....or the good old stand by: cut it in big hunks and dig in!

King Arthur Flour's Hearth Bread (from their site)


Makes 2 loaves, 8 servings each, for a total of 16 servings

1 tablespoon (1 packet) active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups warm water (not over 110°F)
5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
cornmeal
boiling water

To mix: Mix together the first four ingredients. Let this stand until the yeast, sugar and salt are dissolved. Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)

Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.

Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.

Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

Bake it: Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400°F for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch.

For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven, let cool and devour!

For a heartier, more nutritious bread, substitute 2 cups of King Arthur Traditional Whole Wheat Flour for 2 cups of King Arthur Unbleached All-Purpose Flour.

Nutrition:

1 serving (based on 5 1/2 cups flour used)--

Calories: 140

Carbs: 31g

Fat: 0g

Protein: 4g

Fiber:1g

I Look at King Arthur Flour as Much as I Look at Facebook

Pin It Now!

I am addicted to www.KingArthurFlour.com .  They have so many incredible recipes, on call bakers for questions, and the COOLEST baking stuff.  I have a KAF bookmarks folder on my Google chrome.  It is quicker for me to go to the site and search for the recipe, since I think I book marked most of the recipes...Woops!  Here are some hamburger buns that I made in their hamburger bun pan.  I have also made incredible looking muffins in them, and plan on trying personal apple pies next!  These hamburger buns blow store bought out of the water...I don't even know how many times I have made them.  I have made them as loaves of bread, big rolls, little rolls, hamburger buns, hotdog buns, whole wheat flour, white flour....just so many happy ways!  I miss these so much...they are bad to have around the house when one is on a diet. Beware, you will see much much much more from KAF!