Pillsbury or Gold Medal AP Flour ?
19 years ago
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Comments (16)Lisa, yes, I do use that cereal in my bread recipes. I have some recipes that call for oatmeal or rolled oats and I'll sub that, or I might get a wild hair and just sub the cereal for some part of the whole grain flour. I use it in place of the oatmeal in this recipe too: Honey Granola Bread 3 1/2 cups all-purpose flour 2 packages active dry yeast 1 teaspoon salt 1 3/4 cups fat-free milk 10 tablespoons honey 1/3 cup butter 2 eggs 2 cups whole wheat flour 1 cup reduced-fat granola cereal without raisins 1 cup rye flour 1/2 cup cornmeal 1/2 cup quick-cooking oats 1/4 cup slivered almonds, toasted and chopped In a large mixing bowl, combine 2 cups all-purpose flour, yeast and salt. In a saucepan, heat the milk, honey and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky). Stir in the granola, rye flour, cornmeal, oats and almonds. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface. Divide in half; cover and let rest for 10 minutes. Shape each portion into a ball. Place on a greased baking sheet; flatten into 5-in. circles. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes; cover with oil. Bake 10 minutes longer or until bread sounds hollow when tapped. Remove to a wire racks. I do this in the bread machine, I don't bake it in there, I just let the machine do all the work on the dough cycle. I do check when I start making substitutions because many times the dough needs a bit more liquid so when I hear the knead cycle start I'll give it a couple of minutes then check the texture of the dough and add a bit more milk if I think it needs it. Sometimes I'll brush the loaves with milk before baking and sprinkle with some of the cereal mixture too, just to make it a little more interesting. Annie...See MoreFlours: cake vs. bread vs.AP in cookies
Comments (13)The original recipe on the ny times website has the flour listed in weight. No need to convert. The website you used appears to have removed the weights. I love this recipe and usually have a batch in the freezer. Chocolate chip recipe Published: July 9, 2008 Adapted from Jacques Torres Related Perfection? Hint: It’s Warm and Has a Secret (July 9, 2008) Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3 cups (8 1/2 ounces) bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks (1 1/4 cups) unsalted butter 1 1/4 cups (10 ounces) light brown sugar 1 cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) Sea salt. 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours....See MoreGold Medal All Purpose Flour recall -- Toss muffins?
Comments (16)It's important to note that this is a voluntary recall triggered by sampling. There are no reports of illness. The source of the e.coli might have been the paper of the wrapper, the hands that handled it, etc. Impossible to know, and it may well be that the flour itself wasn't affected. Or it could have been on a handful of grain that got into one palette full, rather than the whole run. GM are being a good corporation by being cautious and issuing the warning and recall. We want that level of caution, but that doesn't mean I'm not going to taste the batter to adjust the flavor. I'm that way with eggs too. 1 in 20,000 eggs has salmonella, and the ones I usually buy have a lower risk than that. I'm kind of obsessive about preventing cross contamination, especially from eggs and chicken, because I don't want to risk not knowing that there's something nasty lurking. OTOH, knowing that there could be something lurking in the raw batter doesn't phaze me. Because I know the potential is there and can make an informed decision. I won't let kids lick the spoon without their parents' consent, however. In other words, balance reasonable caution with real life. :)...See MorePantry Magic and the Miracle of AP Flour
Comments (3)A quarter teaspoon makes such a difference, doesn't it? I once lived in a time and place where bp and soda came in little packets. Measuring was a big problem, and I finally learned that half a packet, by eye, of baking powder was enough for a cake, and that it didn't really matter so long as you didn't forget it. KA are protein happy. :) Their flours are "heavier" than others. So I guess it's natural that the helper suggested half AP for cakes. Or they say that so it'll come out more like cake mix. For standard American white flours, there are four basic categories based on the fact that Southern wheat is traditionally "soft" (lower protein=less gluten) and hard Northern wheat gives "heavier" (higher protein=more gluten): pastry flour 6% protein, cake flour 8% (plain soft wheat), all purpose flour 10.5% (mix of both kinds of wheat), bread flour 13% (hard wheat). As flour is milled and sold there are a lot of variations. They can test for the protein content of the crop, and try to produce a stabilized protein content so the consumer can have a similar experience, bag after bag. Scroll down to Antilope's chart detailing many flours by protein content: http://www.thefreshloaf.com/node/17045/protein-content-flour For cake, you don't want gluten development. If you leave flour mixed with liquid to sit, the gluten will develop itself. That's the genius behind no knead bread. Kneading promotes the development of the gluten. Stretch it, bang on it, roll it, and it speeds up the process. You can also control the extent by feeling the texture. That's bread. For cake, you want fluff not stretch, and the stretchy gluten will just make the cake tough. If you bake a cake with pure Swansdown cake flour, you'll get a lovely, airy, melt on the tongue (especially if your fat is butter), open crumb, feather light cake. That's the point of cake flour! With major mill standard white AP, you'll get a denser cake that is still light, but more substantial. With heavier AP's, like King Arthur unbleached, you're wandering into bread territory. As I said, my biscuits, which are also in the feather light, no gluten zone, seem to love KA unbleached, but it's better for lacy breads than cakes. In cakes, it's noticeably heavier in the eating. Lacy bread comes from gluten that is strong enough to puff up well but weak enough for some of the bubbles to break like they do in bubbly bath where they combine to make bigger bubbles. I haven't been baking as much this past year so have less flour, but always have wheatberries (hard red, hard white and soft white), ryeberries, and small amounts of other grains, to mill as needed, as well as vital wheat gluten, barley malt, etc. I also keep Gold Medal white, Gold Medal bread (for my mother's challah recipe which is more like brioche and doesn't want a heavier flour) and KA unbleached white. I've been known to use KA unbleached bread flour for country style bread, but in the past I was far more likely to use whole wheat so haven't been keeping it on hand....See More- 19 years ago
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