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| From Our Kitchens |
New years are full of exciting possibilities, and Knead to Know begins 2009 with a new look and feel. Each month you'll find a range of wonderful-tasting recipes, designed for both beginning bakers and those of you that have been baking since childhood. Also, look for new pizza and whole grain recipes to try out with family and friends.
We'll be sharing our best baking tips and techniques with you, as well as letting you know the questions bakers like you ask us most often. As always, be sure to print the valuable Fleischmann's Yeast coupons for your next grocery shopping trip, and check to see if you've automatically won a prize – just for being a newsletter subscriber.
Here's to delicious baking in 2009!
Diane and Nancy
Fleischmann's Test Kitchens
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| Baking Know-How |
Does the thought of using yeast intimidate you? Or would you simply like to verify that your techniques are similar to those used by the Fleischmann's test kitchen experts? We'll give you our best information, tips and techniques for baking success right here.
 This month we've demystified the differences between using Fleischmann's Active Dry and RapidRise yeasts. Download this chart that explains it all.
Also, view videos demonstrating how to use Fleischmann's yeasts.
Click here for RapidRise video
Click here for Active Dry video
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| You Asked Us |
 Q. I gave the dough plenty of time, but my bread didn't rise. Why?
A. The most common reason yeast recipes fail is because the liquid temperature is incorrect. Always use a thermometer to check temperatures. Fleischmann's RapidRise Yeast requires liquids to be 120°F to 130°F; Fleischmann's Active Dry Yeast is dissolved in 100°F to 110°F water.
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| Prize Winners |
You're automatically eligible to win fun baking prizes just for subscribing to our newsletter.
This month's winners are:
Casey Albritton of Tucker, GA
(Pyrex® Entertainment Set)
Susan Erdos of Meriden, CT
(Pyrex® Roaster Pan)
Lisa Hudson of Ashmore, IL
(Pyrex® Dual Port Cases)
Karen Lowery of Newburg, PA
(Pyrex® Bakeware Set) |
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| Let's Bake! |
 Beginning Baker
Parmesan Garlic Rolls
No kneading or complicated shaping required with these rolls. Actual preparation time is only 20
minutes. Scoop your dough with
an ice cream scoop and place it in muffin tins for evenly-sized and perfectly-shaped rolls without a lot of fuss.
Click here.
 Pizza Night
Meat Lovers' Pizza Bake
Start a Friday night tradition! This pizza requires no kneading or rising. Just mix the batter,
combine the meat filling, add it and the toppings to the batter, and you're ready to bake. Remember, place the pan in a cold oven to start baking.
Click here.
 Great Whole Grains
Country Swedish Rye Loaf
Did you know that half your grains each day should be whole? Whole grains include all three
parts – bran, germ and endosperm – of the grain. This recipe gets its whole grain goodness from rye flour, and it deliciously helps you on your way to wholesome whole grain eating.
Click here.
 Challenge
Classic Cinnamon Rolls
Mashed potatoes are the secret ingredient keeping these favorite morning treats moist. If you want, plan ahead and bake, cool (ice the rolls later), tightly seal and freeze these rolls. The night before serving, remove from the freezer and thaw. Warm them in the morning in a 350°F oven for about 10 minutes. Drizzle icing over rolls and serve. Yum!
Click here. |
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| Let Us Know |
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