Some years ago, I posted a recipe for easy-to-make bread.
Life being what it is, I've not made it very much recently. When there is a gathering for a special feast, I'll whomp up a couple of loaves. The stores where I have been for the last several years didn't carry much in the way of flour, other than the generic store brands and Gold Medal. The bread I made from them was pretty good, all right.
But now the stores here are carrying King Arthur flour. So I bought some and used it when I made bread early this morning. A number of people at dinner today were raving about the bread, saying that it was the best I've ever made. The only change from other times was the flour.
If you're baking, look for King Arthur flour. I don't think you'll be disappointed.
Highly recommended.
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Thursday, November 23, 2017
5 comments:
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Flour makes all the difference. We keep the good stuff in the freezer.
ReplyDeleteThere is a King Arthur recipe book, "King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook". All that we've done has come out well...and I'll use King Arthur for anything, except bisuits. For bisuits, I use White Lily, as suggested by BadTux.
ReplyDeleteMy brother, who bakes challah for almost ever Sabbath, recommends either White Lily or King Aurthur.
ReplyDeleteMy GF uses King Arthur bread flour exclusively in her bread baking and the all purpose for everything else.
ReplyDeleteIT does make good bread.
My late wife used it exclusively. Made great piiroge (sp?).
ReplyDeleteWhen I lived in the DC area, a local sandwich shop baked their own breads and had 50# sacks of KA stacked in the hallway!