| |
|
It's 2011 ... time to get started on those New Year's resolutions! Or, even better and ultimately, more fun, why not pick something off your 'bucket list' – you know, the things you've always wanted to do but just haven't found the time for?
Well, if learning to bake with yeast or mastering a challenging yeast recipe is on your to-do list, this Knead to Know is for you. In our Let's Bake! section, you'll find complete, step-by-step recipes for: bread dough that can be shaped countless ways, pizza crust that's prepared in 15 minutes, whole wheat honey bread and melt-in-your-mouth pastries. Also, don't forget to vote for your favorite way to make our Master Bread Dough. Finally, we'll share bakers' top 5 favorite BreadWorld.com recipes from 2010. You'll want to try these!
Cheers to baking a great 2011!
Diane and Nancy
Fleischmann's Test Kitchens
www.BreadWorld.com
www.PizzaCrustYeast.com |
|
| |
Baking Know-How...
Tips & Techniques |
|
 You Pick!
We'd love to hear your favorite way to shape basic bread dough. Here's how to weigh in:
| 1. |
Bake it – Make, shape and bake Master Bread Dough the way you like it best. |
| 2. |
Vote! (By January 21) – Simply click here to vote for your favorite variation:
| • |
Whole wheat bread |
 |
| • |
Soft herb breadsticks |
| • |
Focaccia |
| • |
Dinner rolls |
| • |
Hearth braid |
| • |
Oval loaf |
We'll let you know which one wins in February! |
| 3. |
Photograph it – If you want, send us your name and a digital shot of your bread. We'll select one to feature in the next Knead to Know and give you all the credit, of course. Click here to send your photo. Photo must be less than 25 MB and in one of the following formats with JPG highly preferred: JPEG (JPG), PNG, Bitmap (BMP), PDF, GIF, or TIFF (TIF). |
|
|
| |
|
Q:
Can you tell me which recipes are your best or most popular with other bakers?
A:
These may seem basic, but our top 5 most searched-for recipes on BreadWorld.com in 2010 were:
Click on any of the recipe names above to start baking these favorites! |
|
| |
|
You're automatically eligible to win fun – ALL NEW – baking prizes just for subscribing to our newsletter.
This month's winners are:
 Linda Bennett of Columbus, IN
Pizza Baking Stone
For the absolutely crispiest-crusted pizza and bread. Brick-oven baking stone absorbs the oven's heat, then transfers it to the bread.
Ed Pon of Niles, IL
 Large Baker’s Peel and
Dual Blade Pizza Cutter
This large-sized baker's peel helps transfer pizza and loaves to and from your baking stone for crispy-crusted hearth bread. And double up with our pizza wheel featuring dual blades – one stainless steel blade for hearty pizzas; the other safely cuts on non-stick pans and wooden surfaces.
Eileen Hill of Stroudsburg, PA
 Chrome Digital Scale
You won't believe how often you use this scale. Great for easy, accurate ingredient weighing and for forming evenly-sized rolls, buns and loaves.
Janet Walther of Kenmore, NY
 Set of 4 Mini Loaf Pans
'Tis better to give... and it's easier, too, with this set of non-stick mini loaf pans. Made in the USA and used for decades by professional bakers, now they're available to home bakers like you. |
|
|
|
|
 Beginning Baker
Master Bread Dough
You'll never get tired of this recipe! It includes instructions for six variations, including breadsticks, whole wheat bread, focaccia, dinner rolls, hearth braid and oval loaf. Halve the dough and shape both a loaf and rolls. Or make two dozen breadsticks using all the dough. You choose. And don't forget to vote for your favorite variation of this recipe!
Click here for recipe.
 Pizza Night
Basic Regular Pizza Crust
Don't even think about take out when you can make and bake fresh, homemade pizza in 30 minutes! There's no kneading required with this crust, and you get to choose the toppings to fit your taste. For tons of family-favorite, regional and gourmet topping ideas, click here. Feeding a crowd? Click here to make two 12-inch crusts.
Click here for recipe.
 Great Whole Grains
Wheat and Honey Bread
Tangy buttermilk and just the right amount of honey beautifully balance the flavors in this 100% whole grain bread. For a lighter whole wheat texture and color: use white whole wheat flour and add 2 tablespoons vital wheat gluten to promote rising. Both are easily found in most grocery stores. This recipe makes two loaves – eat one fresh and freeze or share the second.
Click here for recipe.
 Challenge
White Chocolate Macadamia Nut Pastries
Flakey, buttery pastry coils around brown sugar, cinnamon and macadamia nuts in this decadent treat. Here's your chance to follow simple – though numerous – steps to make your own folded, rolled butter-rich pastry dough. A few tips for success: be sure to keep the butter and dough cold according to directions; don't rush the dough's rising or the butter may melt out; shaped, unbaked rolls may be frozen for up to two weeks. Feel free to substitute toasted pecans, almonds or another favorite nut, too. Trust us, all the work is so worth it!
Click here for recipe.
|
|
| |
| |
|
Please tell us what you think of our newsletter. Your comments and suggestions are appreciated!
If a friend sent you Knead to Know and you'd like to start receiving it for free each month,
join now. |
|
|
|
![[Bottom]](http://editor.ne16.com/fleischmanns-yeast/fleischmanns-bottom.gif){kind=small}
