King Arthur's Unbleached All-Purpose Bak
Source of Recipe
KING ARTHUR FLOUR
List of Ingredients
9 cups King Arthur Unbleached All-Purpose Flour*
5 tablespoons baking powder
1 tablespoon salt
1 1/2 cups nonfat dry milk
1/4 cup granulated sugar
1 cup vegetable shortening**
Recipe
*Putting Your Mix Together*
Take a few minutes to decide on what you want to put in your mix,
remembering that you can dress up a basic mix with some "Defining
Ingredients" (which you'll read about farther on).
In a large bowl, blend together the dry ingredients. Then, with a
pastry
cutter or your fingertips, cut or rub in the vegetable shortening until
it
is evenly distributed and the resulting mixture looks like cracker
crumbs.
That's all there is to it.
*Storing Your Mix*
Place the mix in a large, airtight container (a heavy duty zip-lock
type
plastic bag does nicely) or divide it into pre-measured 2 cup (don't
pack
it) portions. It will make approximately 7 portions.
The advantage of store-bought mixes is that they don't contain anything
that
will deteriorate at room temperature. When you start mixing in whole
grains,
you are introducing the perishable oils that you find in the germ of
the
grains. If you decide to put any of these in your mix, it's best to
store it
in an airtight container in the freezer (not a large price to pay for a
high-nutrition customized blend.)
*Ways to Customize Your Baking Mix*
-- You can substitute more or less King Arthur Traditional Whole Wheat
Flour
or Round Table Whole Wheat Pastry Flour than we did for the unbleached
all-purpose flour. Ours is a good ratio to start with but if you are
more of
a "whole wheat" person, feel free to use more.
-- Replace 1 cup of the unbleached all-purpose flour with 1 or more
cups of
the following: rye, buckwheat or oat flour; or 2 cups thick oat flakes,
barley flakes or rye flakes.
-- For a heartier blend, substitute 1 or 2 cups of our 8-Grain Flour or
Ezekiel Mix.
-- For more "bite," substitute 1 or 2 cups of our 10-Grain Cereal.
-- For even more nutrition, for each cup of flour, replace 2
tablespoons
flour with 2 tablespoons wheat germ, wheat or other bran, and/or soy
flour.
-- Use buttermilk powder in place of nonfat dry milk powder.
-- Eliminate the shortening and use an appropriate fat when you're
putting
your pancakes, muffins, etc. together.
Here is another consideration concerning fat. Fat makes baked goods
tender
and moist and increases their keeping qualities. Scones and biscuits
really
wouldn't be scones or biscuits without a little fat. A bit of fat keeps
waffles from sticking. But in some situations, you'll find you can
eliminate
the fat altogether and no one will be the wiser. If you use a
well-greased
pan, you can eliminate the fat in pancakes and muffins because the
greater
amount of liquid they contain makes them moist. (They just won't keep
well
should you ever have any left over.)
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