King Arthur Bread Recipes

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BANANA BREAD (KING ARTHUR)



Banana Bread (King Arthur) image

This recipe comes from the King Arthur Baker's Companion. It is mildly flavored, moist and very good.

Provided by HisPixie

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

2 large eggs
1 cup sugar
1/3 cup vegetable oil
1 cup banana, mashed (2 to 3 very ripe)
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 2/3 cups flour
1 cup buttermilk or 1 cup sour cream
1 cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium-sized bowl, beat together eggs, sugar, and oil. Blend in the mashed banana and vanilla.
  • Whisk together and then sift the baking soda, baking powder, salt, cinnamon, nutmeg and flour. Add all at once to banana mixture. Mix quickly but thoroughly, then stir in the yogurt (I used sour cream) and nuts, mixing until just combined.
  • Pour the batter into a greased loaf pan. Bake the bread for about 1 hour, until a cake tester inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with aluminum foil after 40 minutes in the oven.
  • When the bread tests done, remove it from the oven and place on rack for 15 minutes; after that, remove from pan and place on rack to finish cooling completely.

KING ARTHUR'S WHOLE WHEAT SANDWICH BREAD



King Arthur's Whole Wheat Sandwich Bread image

This soft, moist bread is perfect for toast or sandwiches. AND it's packed with healthy fiber! --from the Baker's Catalogue, Spring 08.

Provided by cook from scratch

Categories     Yeast Breads

Time 3h

Yield 1 loaf

Number Of Ingredients 7

13 ounces lukewarm water (reduce this bread by 2 T if you are making in the summer, when there is more humidity in the air)
2 tablespoons butter or 2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk powder
3 1/2 cups king arthur white whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber) or 3 1/2 cups whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber)
2 teaspoons instant yeast

Steps:

  • Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
  • Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so. Towards the end of the rising time, preheat the oven to 375°F.
  • Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn out of the pan onto a rack. Allow the bread to cool completely before slicing.

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With just five everyday ingredients, simple instructions, and no advanced baking techniques, this recipe for European-style crusty bread is a great introduction to yeast baking. It truly is “the easiest loaf of bread you’ll ever bake” — thanks in large part to the high-protein of King Arthur Unbleached Bread …

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  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.
  • If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.
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CLASSIC SANDWICH BREAD | KING ARTHUR BAKING
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3 cups (360g) King Arthur Unbleached All-Purpose Flour; 1/2 cup (113g) milk (skim, 1%, 2% or whole, your choice)* 1/2 to 2/3 cup (113g to 152g) hot water, enough to make a …

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  • To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl.
  • Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
  • Or mix and knead the dough using an electric mixer or food processor, or in a bread machine set to the dough or manual cycle., Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
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NO-KNEAD CRUSTY WHITE BREAD | KING ARTHUR BAKING
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  • The flour/liquid ratio is important in this recipe, so measure carefully. Your best bet is to weigh the flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here.
  • Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.
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