/PRNewswire/ -- Flowers Foods (NYSE: FLO) today announces that, out of an abundance of caution, it is voluntarily recalling the products listed below with the following best by date codes: May 11th 0355 119 and May 12th 0355 120.
Cobblestone Mill 16 oz 100% Whole Wheat Bread UPC 0 72250 04171 3
Natural Grains Honey Wheat English Muffins UPC 0 73105 92029 0
Nature's Own Light Multi Grain English Muffins UPC 0 72250 00377 3
Nature's Own 100% Whole Wheat English Muffins UPC 0 72250 00376 6
Nature's Own Honey Wheat English Muffins UPC 0 72250 00876 1
Sweetbay 100% Whole Wheat English Muffins UPC 0 99614 64218 8
These products, in packages with the codes noted, may contain small pieces of metal. No injuries have been reported.
The affected product may involve the following states--Alabama, Arkansas, Arizona, Delaware, Florida, Georgia, Indiana, Kentucky, Louisiana, Maryland, Mississippi, Missouri, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Virginia, and West Virginia -- as well as the following areas: Southern California, southwest Colorado, southern Illinois, southeastern Kansas, south and central Nevada, southern New Jersey, southern Ohio, southern Pennsylvania, and extreme southwestern Utah.
The majority of the product involved was still in Flowers' possession and has been pulled from the company's distribution system. As an extra precaution, Flowers issued the voluntary recall and is proceeding to retrieve all affected product from the market. Grocers are advised to withdraw these products for sale and hold it for pickup by the company.
Consumers are urged to return these products with the best by date/UPC codes noted to the place of purchase for product replacement or refund. Consumers with questions may contact Flowers' Consumer Relations Center at 1-866-245-8921.
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Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Wednesday, May 4, 2011
Tuesday, November 2, 2010
Creative Holiday Breads Are a Simple Update to Traditional Holiday Meals
(BUSINESS WIRE)--Holiday recipes have a way of transcending generations. Every year, relatives get together and anxiously await the aroma of their family’s own special take on stuffing, sweet potatoes or cranberry sauce. These recipes can lead to a bit of a cooking conundrum for creative chefs looking to bring something new and surprising to the table without disrupting family traditions.
“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table”
“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table,” said Diane McElroy, test kitchen manager for Fleischmann’s Yeast.
Cheesy Onion Rolls are a welcome update to the basic dinner roll – their appealing color will liven up any breadbasket. Looking to add some whole grains to your dinner table? 100% Whole Wheat Bread Sticks will do just that. These impressive looking twists are simple to make and fun to eat.
These recipes and more are available on www.breadworld.com. For baking tips, call the helpful staff at the Fleischmann’s Yeast hotline: (800) 777-4959. Hotline hours are from 9am to 4pm, CST; questions may also be submitted online at www.breadworld.com/Contact.aspx.
CHEESY ONION ROLLS
This recipe was entered in the DuQuoin State Fair (Illinois) and judged to be a winner.
Yield: 2 Dozen Rolls
Proof Time: 2 hours
Bake Time: 25 to 30 minutes
Ingredients
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1/2 cup sugar
1 cup warm milk (100° to 110°F)
1/2 cup very soft butter
1-1/2 teaspoons salt
2 eggs
5-1/2 to 6 cups bread flour
2 cups shredded Colby Jack cheese blend
1/2 cup finely chopped onion
1/4 cup dried chives
1-1/2 teaspoons garlic powder
4 tablespoons mayonnaise
Directions
Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes to soften yeast. Add sugar, milk, butter, salt, eggs and 3 cups flour. Beat for 3 minutes with electric mixer until smooth; gradually add remaining flour until a soft dough is formed. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic. Place dough in greased bowl, turning once to coat. Let rise in a warm, draft-free place for 1 hour or until doubled in bulk.
Punch down and turn dough out onto a lightly floured surface and knead a few times. Let rest about 5 minutes. Combine cheese, onions, chives, and garlic powder in a bowl. Divide dough in half and roll each part out to a 15 x 12-inch rectangle. Spread each rectangle with 2 tablespoons mayonnaise and sprinkle with half of cheese mixture. Roll, starting at long side, and seal edges. Slice each roll into 12 slices and place (cut side up) in two well greased 13 x 9-inch baking pans (12 rolls per pan). Cover and let rise 45 to 60 minutes, until doubled in size.
Bake in preheated 375°F oven for 25 to 30 minutes, or until golden. Cool in pan 10 minutes. Serve warm.
100% WHOLE WHEAT BREAD STICKS
Yield: 16 long breadsticks or 32 short breadsticks
Prep Time: 30 minutes
Proof Time: 1 hours
Bake Time: 15 to 18 minutes
Ingredients
2-1/2 to 3 cups whole wheat flour
2 tablespoons vital wheat gluten
1/3 cup non-fat dry milk
1 envelope Fleischmann’s® RapidRise Yeast
2 teaspoons salt
1 cup water
2 tablespoons honey
2 tablespoons Mazola® Vegetable Plus! Oil
1 egg
1 egg white
Directions
Combine 1-1/2 cups flour, gluten, dry milk, yeast and salt in a large mixer bowl. Heat water, honey and oil to very warm (120 to 130°F). Add egg and water mixture to large bowl. Beat on medium speed of electric mixer for 2 minutes, scraping bowl frequently. Stir in enough remaining flour by hand to make a moderately stiff dough.
Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes.
Roll dough into 12 x 8-inch rectangle. Using a sharp knife, cut lengthwise into 16 strips. If shorter bread sticks are desired, cut each strip in half. Twist and place on greased baking pans. Note: strips can also be left flat or formed into bows, numbers, letters, knots or other decorative shapes. Cover and let rise until doubled, about 1 hour.
Combine egg white and 1 tablespoon water. Brush over bread sticks. Sprinkle with sesame seeds, garlic salt or coarse salt, if desired. Bake in preheated 375°F oven for 15 to 18 minutes. Remove from baking sheets immediately. Serve warm.
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“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table”
“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table,” said Diane McElroy, test kitchen manager for Fleischmann’s Yeast.
Cheesy Onion Rolls are a welcome update to the basic dinner roll – their appealing color will liven up any breadbasket. Looking to add some whole grains to your dinner table? 100% Whole Wheat Bread Sticks will do just that. These impressive looking twists are simple to make and fun to eat.
These recipes and more are available on www.breadworld.com. For baking tips, call the helpful staff at the Fleischmann’s Yeast hotline: (800) 777-4959. Hotline hours are from 9am to 4pm, CST; questions may also be submitted online at www.breadworld.com/Contact.aspx.
CHEESY ONION ROLLS
This recipe was entered in the DuQuoin State Fair (Illinois) and judged to be a winner.
Yield: 2 Dozen Rolls
Proof Time: 2 hours
Bake Time: 25 to 30 minutes
Ingredients
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1/2 cup sugar
1 cup warm milk (100° to 110°F)
1/2 cup very soft butter
1-1/2 teaspoons salt
2 eggs
5-1/2 to 6 cups bread flour
2 cups shredded Colby Jack cheese blend
1/2 cup finely chopped onion
1/4 cup dried chives
1-1/2 teaspoons garlic powder
4 tablespoons mayonnaise
Directions
Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes to soften yeast. Add sugar, milk, butter, salt, eggs and 3 cups flour. Beat for 3 minutes with electric mixer until smooth; gradually add remaining flour until a soft dough is formed. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic. Place dough in greased bowl, turning once to coat. Let rise in a warm, draft-free place for 1 hour or until doubled in bulk.
Punch down and turn dough out onto a lightly floured surface and knead a few times. Let rest about 5 minutes. Combine cheese, onions, chives, and garlic powder in a bowl. Divide dough in half and roll each part out to a 15 x 12-inch rectangle. Spread each rectangle with 2 tablespoons mayonnaise and sprinkle with half of cheese mixture. Roll, starting at long side, and seal edges. Slice each roll into 12 slices and place (cut side up) in two well greased 13 x 9-inch baking pans (12 rolls per pan). Cover and let rise 45 to 60 minutes, until doubled in size.
Bake in preheated 375°F oven for 25 to 30 minutes, or until golden. Cool in pan 10 minutes. Serve warm.
100% WHOLE WHEAT BREAD STICKS
Yield: 16 long breadsticks or 32 short breadsticks
Prep Time: 30 minutes
Proof Time: 1 hours
Bake Time: 15 to 18 minutes
Ingredients
2-1/2 to 3 cups whole wheat flour
2 tablespoons vital wheat gluten
1/3 cup non-fat dry milk
1 envelope Fleischmann’s® RapidRise Yeast
2 teaspoons salt
1 cup water
2 tablespoons honey
2 tablespoons Mazola® Vegetable Plus! Oil
1 egg
1 egg white
Directions
Combine 1-1/2 cups flour, gluten, dry milk, yeast and salt in a large mixer bowl. Heat water, honey and oil to very warm (120 to 130°F). Add egg and water mixture to large bowl. Beat on medium speed of electric mixer for 2 minutes, scraping bowl frequently. Stir in enough remaining flour by hand to make a moderately stiff dough.
Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes.
Roll dough into 12 x 8-inch rectangle. Using a sharp knife, cut lengthwise into 16 strips. If shorter bread sticks are desired, cut each strip in half. Twist and place on greased baking pans. Note: strips can also be left flat or formed into bows, numbers, letters, knots or other decorative shapes. Cover and let rise until doubled, about 1 hour.
Combine egg white and 1 tablespoon water. Brush over bread sticks. Sprinkle with sesame seeds, garlic salt or coarse salt, if desired. Bake in preheated 375°F oven for 15 to 18 minutes. Remove from baking sheets immediately. Serve warm.
-----
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Saturday, December 19, 2009
Baking No-Knead Artisan Bread At Home
(NAPSI)-Artisan bread that is handcrafted in small batches has become a popular purchase at farmer's markets, bakeries and specialty stores.
While a traditional store-bought loaf might have 20 ingredients, bakery artisan bread will start with only the basics, then be customized with the addition of fresh and simple, flavorful ingredients such as cheese, olive oil or herbs. These delicious, crusty loaves can be enjoyed every day, but their distinctive flavor and appearance can also add a special touch when entertaining.
It's easier than you might imagine to make fresh and authentic artisan bread at home. Specialty bread mixes can help you re-create the delicious flavor and distinctive crust of artisan bread but with much less work. For example, Krusteaz Supreme bread mixes, which come in several delectable flavors, don't even require kneading. And you can store the unbaked dough in the refrigerator for up to three days until you have time for rising.
At www.krusteaz.com/bread_tips you can find a step-by-step instructional video that shows you how to make artisan bread, complete with its delicious crust, in five easy steps. The site also offers tips on how to customize your basic bread recipe with simple additions or toppings. For example, you can flavor bread by simply topping with kosher salt or adding chopped herbs to the dough before baking.
Create Your Own
Use Krusteaz's White, Sourdough and Italian Herb mixes to create these specialty breads:
• Rosemary Parmesan Bread: Add ¼ cup shredded Parmesan cheese to the dry mix; sprinkle finely chopped rosemary on top of the loaf before baking.
• Sun-Dried Tomato Bread: Mix in two tablespoons finely chopped sun-dried tomatoes to the dry mix and then bake as directed.
• Decorating the bread can also make it distinctive. Cutting a pretty pattern into the crust is an easy way to impress company, and easy-to-follow directions can be found on the site.
Bread Baking Tips
• To make sure bread rises, be sure to add yeast as directed and measure the temperature of the water used.
• If dough looks uneven or bumpy, simply add water a tablespoon at a time until dough forms into a smooth round ball.
• For a crunchy crust, make sure to remove the bread from the pan to cool.
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While a traditional store-bought loaf might have 20 ingredients, bakery artisan bread will start with only the basics, then be customized with the addition of fresh and simple, flavorful ingredients such as cheese, olive oil or herbs. These delicious, crusty loaves can be enjoyed every day, but their distinctive flavor and appearance can also add a special touch when entertaining.
It's easier than you might imagine to make fresh and authentic artisan bread at home. Specialty bread mixes can help you re-create the delicious flavor and distinctive crust of artisan bread but with much less work. For example, Krusteaz Supreme bread mixes, which come in several delectable flavors, don't even require kneading. And you can store the unbaked dough in the refrigerator for up to three days until you have time for rising.
At www.krusteaz.com/bread_tips you can find a step-by-step instructional video that shows you how to make artisan bread, complete with its delicious crust, in five easy steps. The site also offers tips on how to customize your basic bread recipe with simple additions or toppings. For example, you can flavor bread by simply topping with kosher salt or adding chopped herbs to the dough before baking.
Create Your Own
Use Krusteaz's White, Sourdough and Italian Herb mixes to create these specialty breads:
• Rosemary Parmesan Bread: Add ¼ cup shredded Parmesan cheese to the dry mix; sprinkle finely chopped rosemary on top of the loaf before baking.
• Sun-Dried Tomato Bread: Mix in two tablespoons finely chopped sun-dried tomatoes to the dry mix and then bake as directed.
• Decorating the bread can also make it distinctive. Cutting a pretty pattern into the crust is an easy way to impress company, and easy-to-follow directions can be found on the site.
Bread Baking Tips
• To make sure bread rises, be sure to add yeast as directed and measure the temperature of the water used.
• If dough looks uneven or bumpy, simply add water a tablespoon at a time until dough forms into a smooth round ball.
• For a crunchy crust, make sure to remove the bread from the pan to cool.
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Thursday, November 12, 2009
Blueberry Pumpkin Bread: A New Tradition
(NAPSI)-What do blueberries and pumpkins have in common? Both are native to the Americas. Blueberries, in fact, are one of only three fruits that originated in North America. (The others are Concord grapes and cranberries.)
European settlers in the 17th century were not familiar with blueberries or pumpkins. Blueberries were a delightful new discovery and they found many ways to enjoy them in baked goods and puddings, drying the berries for winter use. Pumpkins quickly became a staple for soups and stews, pies and breads.
Now, Blueberry Pumpkin Bread puts the two together for an ideal combination. You'll want to make several loaves so you'll have plenty to give to friends and to keep for yourself.
For more nutrition information and great blueberry recipes, visit www.blueberrycouncil.org.
BLUEBERRY PUMPKIN BREAD
1 cup canned solid-pack pumpkin
¾ cup sugar
¼ cup orange juice
2 large eggs
¼ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup fresh or frozen blueberries, not thawed
White icing, optional
Preheat oven to 350° F. Butter an 8½ x 4½-inch loaf pan. In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute. In small bowl, stir flour, baking powder, salt and pumpkin pie spice; add to pumpkin mixture; stir just until combined. Spoon ½ of batter into pan; spread evenly. Stir blueberries into remaining batter in bowl and spoon over batter in pan; spread evenly. Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes. Cool in pan on a rack for 10 minutes; turn out onto rack; cool completely. May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month. If desired, drizzle with White Icing.
Yield: 1 loaf (8 servings)
White Icing: In bowl, combine 1 cup sifted confectioners' sugar and 2 tablespoons softened butter. Add 1½ to 2 tablespoons milk and ½ teaspoon vanilla; beat until smooth; drizzle over cake. Makes about ½ cup.
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European settlers in the 17th century were not familiar with blueberries or pumpkins. Blueberries were a delightful new discovery and they found many ways to enjoy them in baked goods and puddings, drying the berries for winter use. Pumpkins quickly became a staple for soups and stews, pies and breads.
Now, Blueberry Pumpkin Bread puts the two together for an ideal combination. You'll want to make several loaves so you'll have plenty to give to friends and to keep for yourself.
For more nutrition information and great blueberry recipes, visit www.blueberrycouncil.org.
BLUEBERRY PUMPKIN BREAD
1 cup canned solid-pack pumpkin
¾ cup sugar
¼ cup orange juice
2 large eggs
¼ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup fresh or frozen blueberries, not thawed
White icing, optional
Preheat oven to 350° F. Butter an 8½ x 4½-inch loaf pan. In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute. In small bowl, stir flour, baking powder, salt and pumpkin pie spice; add to pumpkin mixture; stir just until combined. Spoon ½ of batter into pan; spread evenly. Stir blueberries into remaining batter in bowl and spoon over batter in pan; spread evenly. Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes. Cool in pan on a rack for 10 minutes; turn out onto rack; cool completely. May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month. If desired, drizzle with White Icing.
Yield: 1 loaf (8 servings)
White Icing: In bowl, combine 1 cup sifted confectioners' sugar and 2 tablespoons softened butter. Add 1½ to 2 tablespoons milk and ½ teaspoon vanilla; beat until smooth; drizzle over cake. Makes about ½ cup.
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Tuesday, May 5, 2009
Bread Breakthrough: A "Kneadlessly Simple" Technique
(NAPSI)-Savoring a warm loaf of fragrant, just-from-the-oven bread can be one of life's great pleasures. Now you can experience the joys of home-baked bread using a breakthrough technique.
Taking bread making to a whole new level, award-winning cookbook author Nancy Baggett has developed a "Kneadlessly Simple" method that helps even complete novices bake bread easily in their own kitchens, with no kneading and no mess.
The secret is to allow the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread. The technique can be used to produce a wide variety of breads, from Pull-Apart Butter-Top Rolls to Easy Oat Bread and Rosemary Focaccia.
Here's an amazingly easy example to try. Don't let the length of this recipe alarm you as Baggett offers detailed instructions for best results and various rising options to fit your schedule.
"Kneadlessly Simple" Very Cherry-Streusel Coffeecake
Dough:
2½ cups all-purpose flour, plus more as needed
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon Fleischmann's® RapidRise or Bread Machine Yeast
3 tablespoons vegetable oil
1 cup plus 3 tablespoons ice- cold water, plus more ice water if needed
Streusel and Filling:
1 cup packed brown sugar
1½ cups all-purpose flour
1 Tbsp. ground cinnamon
¾ cup (1½ sticks) butter (not margarine), melted
1 teaspoon vanilla extract
¾ cup slivered almonds, optional
1 can (21 oz.) cherry pie filling
First Rise: In large bowl, thoroughly mix flour, sugar, salt and yeast. In large measuring cup, whisk oil into water. Thoroughly stir liquid into flour, scraping down sides until thoroughly blended. If mixture is too dry to mix in all the flour, stir in just enough water to blend ingredients; don't overmoisten as dough should be almost stiff. If necessary, firm it by adding more flour. Brush or spray top with oil. Cover bowl with plastic wrap. For convenience or fullest flavor, hold dough in the refrigerator 3-10 hours if desired. Then let rise at cool room temperature (about 70° F) 8-16 hours.
For Streusel: In medium bowl, combine brown sugar, flour and cinnamon, finely crushing any sugar lumps. Stir in butter and vanilla until evenly incorporated and mixture forms small clumps. Refrigerate, covered, until firmed up and cooled, at least 30 minutes and up to a week. If cold, let warm up slightly before using. Before using, break up any large clumps.
Second Rise: Set aside 1½ cups streusel for topping. Vigorously stir remaining streusel into dough, leaving little patches of streusel throughout. Turn out dough into well-oiled 9x13x2-inch baking dish. Spread or press until evenly thick using an oiled spatula or fingertips. Spread cherry filling evenly over top. Sprinkle nuts and reserved streusel evenly over dough top. Cover baking dish with nonstick spray-coated plastic wrap. Let rise using any of these methods: For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in turned-off microwave along with 1 cup boiling-hot water; for an extended rise, refrigerate, covered, 4-24 hours, then set out at room temperature. When dough nears plastic, remove it and continue rising until dough is ½ inch below pan rim.
Baking: 15 minutes before baking time, place rack just below center of oven and preheat to 350° F. Set coffeecake on a baking sheet. Bake for 35 to 45 minutes, until top is nicely browned and a paring knife inserted in center of the dough comes out with just a few crumbs on tip (or until center registers 205-207° F on instant-read thermometer). Cool in pan on wire rack 15 minutes. Then cut into rectangles and serve warm. Yield: 1 large coffeecake, about 12 portions.
Storing: Cool completely before storing airtight in plastic or foil. Keeps at room temperature for up to 3 days and may be frozen, airtight, for up to 2 months.
Fleischmann's Yeast is offering a book with some of Baggett's many recipes. To order a copy of the book for $1 to offset shipping and handling, visit www.breadbreakthrough.com.
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Taking bread making to a whole new level, award-winning cookbook author Nancy Baggett has developed a "Kneadlessly Simple" method that helps even complete novices bake bread easily in their own kitchens, with no kneading and no mess.
The secret is to allow the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread. The technique can be used to produce a wide variety of breads, from Pull-Apart Butter-Top Rolls to Easy Oat Bread and Rosemary Focaccia.
Here's an amazingly easy example to try. Don't let the length of this recipe alarm you as Baggett offers detailed instructions for best results and various rising options to fit your schedule.
"Kneadlessly Simple" Very Cherry-Streusel Coffeecake
Dough:
2½ cups all-purpose flour, plus more as needed
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon Fleischmann's® RapidRise or Bread Machine Yeast
3 tablespoons vegetable oil
1 cup plus 3 tablespoons ice- cold water, plus more ice water if needed
Streusel and Filling:
1 cup packed brown sugar
1½ cups all-purpose flour
1 Tbsp. ground cinnamon
¾ cup (1½ sticks) butter (not margarine), melted
1 teaspoon vanilla extract
¾ cup slivered almonds, optional
1 can (21 oz.) cherry pie filling
First Rise: In large bowl, thoroughly mix flour, sugar, salt and yeast. In large measuring cup, whisk oil into water. Thoroughly stir liquid into flour, scraping down sides until thoroughly blended. If mixture is too dry to mix in all the flour, stir in just enough water to blend ingredients; don't overmoisten as dough should be almost stiff. If necessary, firm it by adding more flour. Brush or spray top with oil. Cover bowl with plastic wrap. For convenience or fullest flavor, hold dough in the refrigerator 3-10 hours if desired. Then let rise at cool room temperature (about 70° F) 8-16 hours.
For Streusel: In medium bowl, combine brown sugar, flour and cinnamon, finely crushing any sugar lumps. Stir in butter and vanilla until evenly incorporated and mixture forms small clumps. Refrigerate, covered, until firmed up and cooled, at least 30 minutes and up to a week. If cold, let warm up slightly before using. Before using, break up any large clumps.
Second Rise: Set aside 1½ cups streusel for topping. Vigorously stir remaining streusel into dough, leaving little patches of streusel throughout. Turn out dough into well-oiled 9x13x2-inch baking dish. Spread or press until evenly thick using an oiled spatula or fingertips. Spread cherry filling evenly over top. Sprinkle nuts and reserved streusel evenly over dough top. Cover baking dish with nonstick spray-coated plastic wrap. Let rise using any of these methods: For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in turned-off microwave along with 1 cup boiling-hot water; for an extended rise, refrigerate, covered, 4-24 hours, then set out at room temperature. When dough nears plastic, remove it and continue rising until dough is ½ inch below pan rim.
Baking: 15 minutes before baking time, place rack just below center of oven and preheat to 350° F. Set coffeecake on a baking sheet. Bake for 35 to 45 minutes, until top is nicely browned and a paring knife inserted in center of the dough comes out with just a few crumbs on tip (or until center registers 205-207° F on instant-read thermometer). Cool in pan on wire rack 15 minutes. Then cut into rectangles and serve warm. Yield: 1 large coffeecake, about 12 portions.
Storing: Cool completely before storing airtight in plastic or foil. Keeps at room temperature for up to 3 days and may be frozen, airtight, for up to 2 months.
Fleischmann's Yeast is offering a book with some of Baggett's many recipes. To order a copy of the book for $1 to offset shipping and handling, visit www.breadbreakthrough.com.
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Friday, December 5, 2008
Recipes Make It Easy To Get Recommended Amount Of Whole Grains And Fiber
(NAPSI)-When it comes to eating healthier, whole grain breads provide a good start. Breads made with a variety of whole grains can help you get the daily recommended three servings of fiber your body needs.
A high-fiber diet can provide fewer calories and it tends to help you eat less. In addition, the current USDA Dietary Guidelines for Americans recommend increasing intake of whole grains due to their role in cutting the risk of heart disease, stroke, hypertension, certain cancers, diabetes and obesity.
It's getting easier to eat high-fiber breads that all will enjoy by making them yourself coupled with choosing convenient recipes. One choice of convenient whole grain bread requires no kneading, namely Irish Wheaten Bread. Just combine the ingredients, form the dough and let it rise. Another great time-saver is to use Fleischmann's RapidRise Yeast, as the dough needs to rise only once.
RapidRise Yeast can also be used in bread machines, another convenient way to make tasty high-fiber breads such as Multigrain Bread. The machine can make a loaf from start to finish or, once the dough has been mixed, you can remove it to shape into virtually anything from pizza crust to dinner rolls and more.
Find other recipes and bread-making tips by visiting www.breadworld.com. Under the goodfibes seal there are about 100 recipes with a minimum of 0.8 grams of dietary fiber per ounce, enough to be designated as high fiber.
Irish Wheaten Bread
Makes 1 loaf
1 cup all-purpose flour
2 Tbsp. sugar
1 envelope Fleischmann's RapidRise Yeast
¾ tsp. salt
½ tsp. baking soda
1 cup buttermilk
¼ cup water
3 Tbsp. butter or margarine, cut up
2 to 21/2 cups whole wheat flour
In large bowl, combine all-purpose flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120° to 130° F); mixture will curdle. Stir liquids into dry ingredients. Stir in enough whole wheat flour to make stiff dough.
Remove dough to lightly floured surface; form into smooth 5-inch ball, adding additional whole wheat flour if needed. Place in greased 9-inch pie pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
With sharp knife, make an "X" (1/2 inch deep) on top of the dough. Bake at 375° F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Multigrain Bread
Makes one 11/2-pound loaf
11/3 cups water
2 Tbsp. honey
1 Tbsp. butter or margarine
1 tsp. salt
2 cups bread flour
¾ cup whole wheat flour
1/3 cup rolled oats, toasted*
3 Tbsp. nonfat dry milk powder
3 Tbsp. cornmeal
3 Tbsp. toasted wheat germ
1 envelope Fleischmann's RapidRise Yeast
Add ingredients to bread machine pan in order suggested by the manufacturer. Recommended cycle: whole wheat/whole grain or basic/ white bread cycle; medium/ normal color setting. (If basic/white bread cycle is used, add 1 tablespoon gluten to recipe.) Timed-bake feature can be used.
*To toast oats, spread thin layer in a shallow baking pan. Bake at 350° F for 10 to 15 minutes or until light golden brown, stirring often.
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A high-fiber diet can provide fewer calories and it tends to help you eat less. In addition, the current USDA Dietary Guidelines for Americans recommend increasing intake of whole grains due to their role in cutting the risk of heart disease, stroke, hypertension, certain cancers, diabetes and obesity.
It's getting easier to eat high-fiber breads that all will enjoy by making them yourself coupled with choosing convenient recipes. One choice of convenient whole grain bread requires no kneading, namely Irish Wheaten Bread. Just combine the ingredients, form the dough and let it rise. Another great time-saver is to use Fleischmann's RapidRise Yeast, as the dough needs to rise only once.
RapidRise Yeast can also be used in bread machines, another convenient way to make tasty high-fiber breads such as Multigrain Bread. The machine can make a loaf from start to finish or, once the dough has been mixed, you can remove it to shape into virtually anything from pizza crust to dinner rolls and more.
Find other recipes and bread-making tips by visiting www.breadworld.com. Under the goodfibes seal there are about 100 recipes with a minimum of 0.8 grams of dietary fiber per ounce, enough to be designated as high fiber.
Irish Wheaten Bread
Makes 1 loaf
1 cup all-purpose flour
2 Tbsp. sugar
1 envelope Fleischmann's RapidRise Yeast
¾ tsp. salt
½ tsp. baking soda
1 cup buttermilk
¼ cup water
3 Tbsp. butter or margarine, cut up
2 to 21/2 cups whole wheat flour
In large bowl, combine all-purpose flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120° to 130° F); mixture will curdle. Stir liquids into dry ingredients. Stir in enough whole wheat flour to make stiff dough.
Remove dough to lightly floured surface; form into smooth 5-inch ball, adding additional whole wheat flour if needed. Place in greased 9-inch pie pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
With sharp knife, make an "X" (1/2 inch deep) on top of the dough. Bake at 375° F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Multigrain Bread
Makes one 11/2-pound loaf
11/3 cups water
2 Tbsp. honey
1 Tbsp. butter or margarine
1 tsp. salt
2 cups bread flour
¾ cup whole wheat flour
1/3 cup rolled oats, toasted*
3 Tbsp. nonfat dry milk powder
3 Tbsp. cornmeal
3 Tbsp. toasted wheat germ
1 envelope Fleischmann's RapidRise Yeast
Add ingredients to bread machine pan in order suggested by the manufacturer. Recommended cycle: whole wheat/whole grain or basic/ white bread cycle; medium/ normal color setting. (If basic/white bread cycle is used, add 1 tablespoon gluten to recipe.) Timed-bake feature can be used.
*To toast oats, spread thin layer in a shallow baking pan. Bake at 350° F for 10 to 15 minutes or until light golden brown, stirring often.
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