All posts tagged King Arthur Flour

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Learn a Better Method for Shaping Sandwich Loaves

A tighter loaf means a higher rising bread.

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When Life Gives You Lemons … Start Baking!

My wife's grandparents have a giant lemon tree outside their condo. When we visited them recently, I took the liberty of picking a dozen or so lemons.

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Lemon Yeast Cake

In my mind, there's a clear distinction between baker's yeast and chemical leaveners. I use yeast in breads and chemical leaveners in cakes, cookies and other delicate

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My Cookie Tin: Lemon Sable Cookies

With a bunch of lemons on my hands, I was eager to try out new recipes. This one, from King Arthur Flour, is the French

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Chocolate Cherry Cream Pie

The key to this recipe (adapted from King Arthur Flour's Baker's Companion cookbook) is the unsweetened baking chocolate. Use any other type and the chocolate

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Tested: What Makes a Great Cherry Pie?

Today is national cherry pie day, which is as good a reason as any to dive into the world of cherry pies. The folks at

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Bread Baker: Multi-grain Braided Loaf

I let my bread-baking slip as 2011 drew to a close. That's mainly because there's a big difference between baking cookies and loaves of bread. You can

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Using Up Old Baking Powder and Immersing Myself in the World of Biscuits

Back in March, I wrote about the need to change out baking powder and baking soda on a regular basis. For baking powder, that's every six

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Bread Baker: Seeded Whole Wheat Sandwich Bread

Sometimes I can still surprise and impress myself. My wife requested a sandwich bread that "was healthy, with lots of walnuts, sunflower seeds, and fiber." I was hesitant

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Bread Baker: Sticky Buns

I've made no secret of my love for King Arthur Flour. I was thrilled when my wife

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