Magic in the Making ~ The King Arthur Flour Company

One of those funny little magic moments happened to me on Friday when I went to Barnes & Noble to pick up a book and a magazine for Quinlyn. At the magazine section, I looked at the other magazines to see if I thought one might put me in the holiday mood with Thanksgiving and Christmas rushing toward us. One of the magazines I used to  enjoy reading--but haven't read in several years--is Victoria Magazine. The front of the November/December issue has a beautiful Christmas tree lit with a thousand lights. I sat down and flipped through its pages. I was satisfied that there were some nice articles that I wanted to read.

But I didn't see the article that this blog is about until I got home.  When I began looking through my Victoria Magazine in earnest, I came to an article titled "Magic in the Making." It's an article with pictures about the King Arthur Flour Company! You probably won't remember that I've mentioned using their recipes often and think they're the best. And in my Thursday blog, I even said that I wasn't being paid for using them so often. My affection for this company is fairly clear. So today, I'm simply going to tell you what the article in Victoria Magazine (November/December issue) says about this Vermont company.

This company is 220 years old! I knew that since the cookbook I have is the 200th Anniversary edition. Quinlyn's birthday cake recipe came out of it. And if you aren't familiar with them, the Baker's Store & Cafe on the left is the place where they sell their flours, baking wares, and all the ingredients that help the home cook make baked goods turn out perfectly. They also have a beautiful and easy-to-use website. I get their catalog every month, and I'm always tempted to buy something.

Also, there is a recipe and step-by-step instructions  in this magazine for making  baguettes. I've made baguettes a few times before, but this is a new technique to me that I'm going to try. You first make a "poolish" and let it sit overnight. And then create an oven of steam to give that crackling exterior to the baguettes that we all love eating. So if you think you might enjoy a baguette with your spaghetti for dinner, this sounds like a recipe for success. 

Another of the wonderful things that King Arthur does are their educational classes. You can learn to be an expert baker in four days, which is what the writer of this article had done. Brittany Williams says of her experience, "Tucked in the woodlands of Vermont, the renowned King Arthur Flour company provides a wonderland for bakers and epicureans alike with a series of hands-on bread-making classes taught at the on-site Baking Education Center." She describes the classes in detail with pictures. 

I want to share this with you this morning, and I want you to know that Quinlyn's birthday was a lot of fun. I'm going to let her share her experience with her friends, but I may add one of the pics at another time.  

Have a great Tuesday! Do some baking!!!

Blessings...Mimi

Quick Rosemary, Asiago & Olive Bread

Good morning! I'm taking a break from the Old Testament today to give you a recipe for what appears to be a delicious bread. I'm a big fan of King Arthur Flour's catalog, as well as their cookbooks. I received their catalog yesterday and saw this QUICK bread recipe that looks delicious. Of course, you can substitute ingredients--like the Asiago cheese with sharp cheddar cheese--or the rosemary with your favorite herb flavor. You can even choose black or green olives or both. Lots of choices and a quick mix up. Have a tomato or vegetable soup and Voila! You've got a delicious meal.

If you've never seen the King Arthur Flour catalog and you love to cook, you're in for a treat. They have everything (almost) you would want to bake in. And also all kinds of flours. Their newest addition is gluten-free flour and mixes, such as: a bread mix, a pizza crust mix, a brownie mix, a pancake mix, a muffin mix, a cookie mix, and a chocolate cake mix. The gluten-free flour is a multi-purpose one with white and whole grain (brown) rice flours, tapioca starch, and potato starch. You can check out this company and their catalog online too: kingarthurflour.com. Very nice site! Now to the recipe. The picture is the actual bread from their site.

Rosemary, Asiago & Olive Bread

2 cups King Arthur Unbleached All-Purpose Flour
1 cup semolina flour
1/4 cup buttermilk powder
1/4 cup Vermont cheddar cheese powder
2 tsp baking powder
1 tsp salt
1 1/2 tsp fresh or dried rosemary, snipped into small pieces
1 cup grated Asiago or sharp cheddar cheese, plus 1/4 cup for garnish
1/3 cup fresh parsley, cilantro, or green onion, finely chopped
1 cup olives, drained and chopped (black, green or a combination)
1 1/2 cups milk
1/2 cup olive oil
2 large eggs
Preheat the oven to 350 degrees F. Lightly grease a 9"X5" loaf pan, or 3 mini loaf pans.

Whisk the dry ingredients in a bowl until well-blended. Toss in the cheese, herbs or onion, and olives.
In a separate bowl, whisk the milk, oil, and eggs until foamy. Stir into the flour mixture, then spoon the batter into the prepared pan. Sprinkle with 1/4 cup grated cheese.

Bake the bread for 55 to 60 minutes (30-35 for mini loaves), until a tester inserted into the middle of the load comes out clean. Remove it from the oven, and after 10 minutes, turn it out of the pan onto a rack to cool.
Yield: 1 large loaf or 3 mini loaves.

YUM! And as Ina Garten--The Barefoot Contessa--would say:

How easy is that?!!!

I'm off to get ready for lunch with my friend, Alice, today at Cracker Barrel. We're both from Tennessee, so feel like we're going home when we eat there. Have a great day!

Blessings...Mimi