King Arthur Bread Flour Recipes

KING ARTHUR'S SANDWICH BREAD

Steps:

• Proof the yeast in a bit of warm water and sugar, unless you use instant or quick-rise yeast. In a large bowl, combine all ingredients and stir until the dough starts to leave the sides of the bowl.
• Transfer the dough to a lightly greased surface and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Add a bit of additional milk or flour if needed- the dough should be soft, but not sticky.
• Transfer the dough to a lightly greased bowl, cover, and allow it to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
• Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in the lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan.
• Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it's light golden brown.
• Remove the bread from the oven, and cool it on rack before slicing. Store the bread in a plastic bag at room temperature.

THE ULTIMATE PIZZA DOUGH, FROM KING ARTHUR FLOUR RECIPE - (4/5)

Steps:

• To make the dough: Mix and knead together all of the dough ingredients¬-by hand, mixer or bread machine-till you've created a smooth, very soft, fairly sticky dough. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface. Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust's flavor. Make sure you have the dough in a large covered bowl, or put it into a large, lightly greased plastic bag; leave plenty of room for expansion. Remove the dough from the refrigerator, and allow it to rest and warm up a bit while you prepare the toppings. To assemble and bake the pizza: Gently stretch and pat the dough into the pan(s). You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 10 minutes. When you come back, you should be able to pat it all the way into the corners of the pan, or close to it. Allow the dough to rise for 30 minutes to an hour (or more, for thicker crust). Preheat the oven to 450°F. Spread the sauce in a thin film over the crust. Bake the pizza on the lower oven rack for 8 minutes. Remove it from the oven, and arrange your choice of toppings and cheese on top. Return to the oven, and bake on the upper oven rack for an additional 12 to 15 minutes, until the crust is nicely browned, both top and bottom. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough. Remove the pizza from the oven, and transfer it from the pan(s) to a rack to cool slightly before serving. For easiest serving, cut into squares with a pair of scissors. Yield: a dozen generous slices.

KING ARTHUR FLOUR'S RECIPE FOR SHORTBREAD

Steps:

• Preheat the oven to 300°F Lightly grease two round 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
• In a medium-sized bowl, beat together the butter, sugar, vanilla and almond extract, then beat in the flour. The mixture may seem a little dry at first; keep beating until it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
• Divide the dough in half, and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
• Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry.
• Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.
• Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface.
• Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool.
• Serve as is, or decorate. Here are a few suggestions: Drizzle with melted caramel; Spread with melted chocolate, and sprinkle with nuts;.
• Set aside two shortbread cookies, and spread the remainder of the cookies with a thick layer of jam or preserves. Crumble the reserved cookies, and sprinkle the crumbs lightly over the jam.

KING ARTHUR SOUR DOUGH BREAD

Steps:

• Sponge:.
• I medium mixing bowl mix starter and flour together.
• Mix in water.
• Stir for several minutes to activte gluten.
• Cover and set aside in warm place for 18-20 hours.
• When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
• You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
• Dough:.
• Add flour to all of sponge along with the waater, salt and yeast.
• Stir to form a shaggy mass.
• Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
• Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
• Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
• After an hour ad again at the 2 hour make, ently deflate and fold over few times.
• In 2-3 hours the dough should have almost doubled.
• Shaping:.
• Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
• Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
• Baking:.
• Preheat oven to 475F,
• Trun loaves out onto floured aker's peel or stone.
• Slash loaves several times
• Just before placing in oven spritz several times with water.
• Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
• Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.