October Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

We have some wonderful classes in store for you in October- including a hands-on bread baking class with David Kobos. This class fills quickly, so be sure to register today.  Call 503-654-3215 x 208 to register. Classes are held at our Whole Grain Store (see address at bottom).

Discover the ancient grain quinoa with Lori Sobelson.

The Versatility of Quinoa with Lori Sobelson!
Thursday, October 4, 2012
5:00-7:00 p.m.
Class Fee: $50

This month’s featured grain is my all time favorite, Quinoa! Quinoa is a wonderful nutritious grain that is very easy to prepare and extremely versatile in cooking. In this class my goal is to show you how to use this tasty, nutty grain in ways you’ve never thought of before! My quinoa recipes include: Easy Guacamole, Fruit Smoothie, Healthy Pancakes, Caribbean Quinoa & Squash, Stuffed Red Peppers, Tasty Quinoa & Scottish Oatmeal Hot Cereal, Black Bean Salad, Fruit Salad, Blueberry Muffins, and Chocolate Truffle Brownies. If you’ve never  incorporated this wonderful grain into your menu now is the time to do so with my easy, healthy, and tasty recipes! **Quinoa is a glutenfree grain however this class contains recipes with gluten.

Learn delicious ways to combine three garden staples—corn, beans and squash—with Dan Brophy.

Three Sisters From Your Garden with Chef Dan Brophy!
Thursday, October 18, 2012
5:00-7:00 p.m.
Class Fee: $50

Corn, Beans and Squash—an ancient association of three plants by Native American farmers. One of the original examples of integrated, vertical polyculture. Eating these three provides a complete protein from a plant source. Dan Brophy will be providing recipes which show this association/complementation including: Roasted Corn Chowder, Indian Corn Pudding, Black Bean Chili, Succotash, Basic Polenta and its many variations and Quinoa and Pumpkin Seed Pilaf baked into winter squash. Come and join us for this fall harvest celebration.

Learn how to make wonderful homemade bread with David Kobos.

Plump, Moist, Delicious Whole Grain Bread with David Kobos!
Thursday, October 25, 2012
5:00-7:00 p.m.
Class Fee: $60

This is the perfect class to explore turning Bob’s Red Mill whole grain flours and cereals into plump, moist, delicious loaves and rolls. In this hands-on bread baking 101 class, David Kobos, founder and president of Kobos Coffee, will introduce you to techniques of kneading, forming and baking breads and rolls with whole grains and flours. A few of his recipes are: Swiss Style Whole Grain, Oat Wheat, Whole Grain Beer Bread, Whole Grain English Muffins, and Whole Wheat Pizza Dough. You will leave with a loaf and some rolls to bake at home.
Supplies to Bring: One 4 to 6 qt. mixing bowl, apron, kitchen towel, bench knife or dough scraper, wooden spoon or spatula, a bread pan (8 ½ x 4 ½ x 2 ½ is best), cookie sheet and measuring cups.
*This class assumes no prior knowledge of bread baking.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222

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Cassidy Stockton Google: Cassidy Stockton
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Classic Artisan Baking

Classic Artisan Baking: Lavender Loaf {Giveaway}

by AmandaCarter in Contests, Featured Articles, Recipes

Have you been following the Summer Olympics? We’ve really enjoyed watching the events and rooting for our favorite athletes—in fact, we’re a bit sad that the games are almost over. Delectable recipes always cheer us up, though, and this British cookbook from our friends at Ryland, Peters & Small is not only full of tasty treats, it’s also fun way to commemorate the London Olympics.

Ryland, Peters & Small is a book publisher dedicated to capturing, “in words and pictures, those elements of life that give the greatest pleasure: sharing the perfect meal with friends, baking a batch of cookies with your children on a lazy Saturday and a home that makes you happy every time you open the front door.” When they reached out to us with this new book from their line, we loved it and thought you would, too—so we’re going to give away a copy!

Classic Artisan Baking by Julian Day compiles recipes for the most popular baked goods from Meg Rivers Artisan Bakery, a renowned British bake shop. Artful photos of delicious desserts fill the book, which is divided into sections for cakes, cookies, bars, breads and tarts. Each section is introduced with photos of English manors, farmhouses and countryside, setting a mood that perfectly complements the recipes—classic and crisp with a touch of rustic charm. Though there is definitely an emphasis on traditional English confections (tiffin, parkin, treacle tart and Banbury cakes, to name just a few), you’ll also find recipes for classic tarts and cookies from France and Italy, as well as solid renditions of universal favorites including brownies, carrot cake and banana bread. The difficulty level ranges from quite easy to rather challenging, and there are goodies for almost any occasion, whether you’re looking for an everyday snack like hearty muesli bars or a Christmas pudding for a special holiday meal. One thing we especially appreciate about this book is that the author helpfully provides American measurements and oven temperatures, so you don’t have to worry about converting from grams or Celsius.

Here’s a sample recipe to give you a taste of what Classic Artisan Baking has to offer.

Lavender Loaf

Lavender has been used for centuries as a flavoring for food, and it takes just a tiny amount to transform this simple cake into a delicately flavored delight, perfect for summer eating.

  • 1 stick plus 2 Tbsp Butter, soft
  • 2/3 cup Sugar
  • 2 Eggs
  • grated zest of 1 Lemon
  • 3 Tbsp ground Almonds
  • 3/4 cup All-Purpose Flour
  • 1/3 cup Self-Rising Flour*
  • 3 tsp dried Lavender flowers

1-lb loaf pan lined with loaf-pan liner

Serves about 8

Preheat the oven to 325°F.

In a large bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating between each addition. Add the lemon zest, ground almonds and flours and beat to a smooth batter. Finally, add the lavender and stir through.

Spoon the mixture into the prepared loaf pan, spread level and bake in the preheated oven for 40 minutes. A skewer inserted into the middle of the loaf should come out clean. Remove from the oven and leave to cool in the pan for 30 minutes before turning out onto a wire rack to cool completely.

This cake is best eaten on the day of baking, but will keep for up to 4 days in an airtight container or frozen for up to 2 months.

Tip: If using homegrown lavender, be sure to wash it thoroughly and dry it in the oven on low heat. Alternatively, you can buy dried lavender online at www.thefrenchybee.com.

*To make your own self-rising flour, combine 1 cup all-purpose flour, 1 teaspoon baking powder and ½ teaspoon salt.

Want to win a copy of Classic Artisan Baking? To enter the contest, leave a comment on this post telling us which kind of baked good is your favorite to make with Bob’s Red Mill products. Cake, cookies, brownies, bread? We want to know! We’ll pick a winner from those of you who comment by 11:59 pm on 8/16. In addition to this wonderful book, the winner of the giveaway will receive a package of our Organic White Flour and a bag of Baking Powder, so you’ll be ready to try out a classic artisan recipe right away. 

We hope you’ll enjoy the book as much as we do. We only have one copy to give away, but if you aren’t the lucky winner and you’d like to get one for yourself, it is available for purchase on the Ryland, Peters & Small website.

Recipe and photos copyright Ryland Peters & Small $24.95; www.rylandpeters.com

Photography by Steve Painter 

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savory oat bread 001

Meatless Mondays: Savory Oat Bread

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I usually like to feature a main dish for Meatless Mondays to inspire you with a whole meal. Today, however, I’m sharing this fabulous recipe for Savory Oat Bread using our Quick Cooking Steel Cut Oats. This quick bread is so easy to make and can be done in just 30 minutes if you want to make muffins or 40 minutes for a full loaf. The combined flavors of sun dried tomatoes, feta and green onions make it the perfect addition to a Greek or Caesar Salad (vegan in honor of MM). If warming up the oven doesn’t appeal on a hot summer day, try making these first thing in the morning when it’s still cool. Then, just pop them in the oven quickly to reheat before serving. Pair with a green salad of your choice and some grilled veggies, might we suggest this recipe for grilled zucchini or this one for spicy grilled eggplant?

Savory Oat Bread

Yield one 8 x 4 loaf

  • 1 cup Quick Cooking Steel Cut Oats
  • 1 cup Buttermilk
  • ¼ cup dried or 1/3 cup packed in oil, rinsed Sun Dried Tomatoes
  • (1 cup Boiling Water for dried sun dried tomatoes)
  • 2 Eggs, slightly beaten
  • ½ cup Olive Oil
  • 1 cup Unbleached White Flour
  • ½ cup Whole Wheat Flour
  • ½ tsp Sea Salt
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ cup Feta Cheese, crumbled
  • ¼ cup Green Onions, sliced 1/4″

In a large bowl, combine oats and buttermilk and let stand 1 hour.  Pour boiling water over dried sundried tomatoes, if using, to rehydrate and let stand 15 minutes.

Preheat oven to 400°F.  Lightly oil an 8 x 4-inch loaf pan or line a muffin tin with paper liners.  Drain sundried tomatoes, reserving soaking liquid, and roughly chop.

Sift together flours, salt, baking powder and baking soda.  Add egg and oil to oat mixture, stirring until just combined.

Add dry ingredients to oat mixture, stirring until just combined.  Fold in sundried tomatoes, feta and green onions.  If batter seems very thick, add reserved tomato soaking liquid, about 2 Tbsp, until the batter reaches a thick yet pourable consistency.

Pour batter into prepared pan and tap gently on the counter to release any large air bubbles.  Bake until a tester comes out clean, about 25 – 30 minutes for muffins or 35 – 40 minutes for a loaf.

Serve warm.


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Cassidy Stockton Google: Cassidy Stockton
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Punchfork and Ten Bread Recipes with GF Suggestions

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

About a month ago, we started sharing our blog recipes on a website called Punchfork. Punchfork is a wonderful recipe aggregator that pulls recipes from blogs all over the web and allows you to browse them by image, popularity and special diets- depending on how you like to find new recipes. It reminds me a lot of Pinterest, but with only recipes and quality links that help you to actually find the recipe.  Don’t get me wrong, I love Pinterest, but sometimes the links don’t work and you’re left staring at an incredible dish with no recipe for which to make it. Another bonus of Punchfork is finding great food bloggers that you may not have run across previously. I just thought this site was really fun and think you guys will enjoy it too. Plus, it’s totally free!

Punchfork is actively building their gluten free recipe offerings and they thought it would be fun for us to make some suggestions for converting their top 10 bread recipes into being gluten free.

I’ll tell you right off the bat, I haven’t tested all of these suggestions, they’re simply based on my knowledge of bread baking and gluten free baking. I’m fiddling with recipes from some of the web’s best recipe developers, so if you’re not sure that what I suggested will work, let me know and I’ll dig out a better answer. Keep in mind that gluten free bread does not act like normal, wheat-based bread. The dough is often more like a very thick cake batter than the spongy dough you’re used to getting with wheat flour. Don’t be terribly discouraged if it looks much different than what you expect to find. If it doesn’t work the first time, try again with a bit more or less flour.

Here goes nothing!

  1. Banana Bread from Simply Recipes
    Easy peasy! Quick breads are some of the simplest to convert to being gluten free. Simply replace the all purpose flour called for in this recipe with your favorite gluten free flour blend. If the flour blend doesn’t already contain xanthan gum, add 1 tsp xanthan gum or 1 tsp guar gum.
  2. Homemade Cinnamon Bread from The Pioneer Woman
    This recipe is considerably more tricky because it involves spreading the dough out and rolling in a layer of cinnamon sugar. Following the basic instruction of replacing the all purpose flour with your favorite flour blend, add (if the flour blend does not already contain it) 4 tsp of xanthan gum or 6-7 tsp of guar gum (more gum is used because this is a yeast-risen bread). When the time comes to spread the dough out, spread it out onto lightly floured plastic wrap. To spread, wet your fingers to keep the dough from sticking. Trust me, the dough will be very sticky and water does wonders to help you spread it out. Then, after the cinnamon is added, use the plastic wrap to help you roll and shape your loaf.
  3. No Knead Bread from Steamy Kitchen
    Following the basic instruction of replacing the all purpose flour with your favorite flour blend, add (if the flour blend does not already contain it) 3 tsp of xanthan gum or 5 tsp of guar gum (more gum is used because this is a yeast-risen bread).
  4. Best Challah from Smitten Kitchen
    Man, talk about a challenge! This one is a bit too big for me to tackle without testing. Instead of trying to convert this beautiful and incredibly challenging loaf to be gluten free, why not just try this lovely recipe from Jules Gluten Free? She has done the converting for us and gives you great instruction for braiding the loaf. I found several others that gave up on the braid altogether, but if you’re going to make Challah, might as well do it in style.
  5. Jacked-up Banana Bread from Smitten Kitchen
    As with the first banana bread recipe, simply replace the all purpose flour called for in this recipe with your favorite gluten free flour blend. If the flour blend doesn’t already contain xanthan gum, add 1 tsp xanthan gum or 1 tsp guar gum.
  6. Zucchini Bread from Smitten Kitchen
    As with the banana bread recipes, simply replace the all purpose flour called for in this recipe with your favorite gluten free flour blend. If the flour blend doesn’t already contain xanthan gum, add  2-1/4 tsp xanthan gum or 3 tsp guar gum (more flour means more gum).
  7. Pita Bread (to go with Greek Nachos)
    Again, this one is a bit too challenging for me to mangle without testing. Here is a lovely recipe with great instructions for gluten free pita bread from Gluten Free on a Shoestring.
  8. Lemony Olive Oil Banana Bread from 101 Cookbooks
    As with the other banana bread recipes, simply replace the all purpose flour and whole wheat flour called for in this recipe with your favorite gluten free flour blend. If the flour blend doesn’t already contain xanthan gum, add  1-1/2 tsp xanthan gum or 2 tsp guar gum (more flour means more gum). Be sure to find a gluten free vanilla extract to use, as some brands contain gluten. While you’re at it, make sure to use a gluten free bittersweet chocolate.
  9. Cinnamon Sugar Pull-Apart Bread from Joy the Baker
    Another beautiful and challenging bread! Although the real challenge is not making it pull apart, but keeping your hands from being glued together! With this bread, I would recommend replacing the flour with your favorite gluten free flour blend (as I’ve said for each of these). Add, if your flour blend does not contain it, 3-1/2 tsp xanthan gum or 5 tsp guar gum. When the time comes to spread the dough out, spread it out onto lightly floured plastic wrap. To spread, wet your fingers to keep the dough from sticking. Trust me, the dough will be very sticky and water does wonders to help you spread it out. After sprinkling with cinnamon sugar, use the plastic wrap (and a spatula) to lift and maneuver the slices of dough onto one another.
  10. Easy Little Bread from 101 Cookbooks
    As with the banana bread recipes, simply replace the all purpose flour and whole wheat flour called for in this recipe with your favorite gluten free flour blend. If the flour blend doesn’t already contain xanthan gum, add  1-1/2 tsp xanthan gum or 2 tsp guar gum (more flour means more gum).
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Spelt or Kamut Bread from How to Make Bread & Winner!

by Cassidy Stockton in Featured Articles, Recipes

Congratulations to Jacquie who won a copy of this fabulous book, plus 5 lbs of our Organic Whole Wheat Flour and a package of our Active Dry Yeast. Jacquie was selected randomly from all who entered. Thank you to everyone who participated. As a reminder, if you’d like to buy your own copy of this book, you can do so on the Ryland, Peters and Small website here. Special thanks to Ryland, Peters and Small for providing this prize and the following recipe.

This wonderful recipe comes from How to Make Bread by Emmanuel Hadjiandreou. You can make this bread using Spelt Flour or Kamut® Flour, although I bet you could also use whole wheat flour if those two flours are hard to come by.

Kamut or Spelt Bread

Kamut and spelt are known as ancient grains. They have become popular due to their taste and digestibility. For the time being, spelt flour is more widely available than Kamut, but Kamut is often sold in health food stores.

  • 2-1⁄2 cups Kamut (khorasan) Flour or (whole grain) Spelt Flour
  • 6 g/1 teaspoon Salt
  • 3 g Fresh Yeast or 3⁄4 teaspoon Dried/Active Dry Yeast
  • up to 1 cup warm Water

6 x 4-in. loaf pan, greased with vegetable oil

makes 1 small loaf

1  In one (smaller) mixing bowl, mix the flour and salt together and set aside. This is the dry mixture.

2  In another (larger) mixing bowl, weigh out the yeast. Add the water and stir until the yeast has dissolved. (You will need slightly less water if you are using Kamut flour.) This is the wet mixture.

3  Add the dry mixture to the wet mixture. Mix with a wooden spoon and then your hands until they come together to form a dough.

4  Cover with the bowl that had the dry mixture in it and let stand for 10 minutes.

5  After 10 minutes, the dough is ready to be kneaded. Leaving it in the bowl, pull a portion of the dough up from the side and press it into the middle. Turn the bowl slightly and repeat this process with another portion of dough. Repeat another 8 times. The whole process should only take about 10 seconds and the dough should start to resist.

6  Cover the bowl again and let stand for 10 minutes.

7  Repeat Steps 5 and 6 twice, then Step 5 again. Cover the bowl again and let rise for 1 hour.

8  Punch down the dough with your fist.

9  Lightly dust a clean work surface with flour.

10  Remove the dough from the bowl and place on the floured work surface. 

11  Gently flatten into an oval. Fold the right end over into the middle, then the left.

12  Press down slightly to seal the dough together. You will now have a roughly rectangular shape. Pull and fold the top of the rectangle one third of the way toward the middle, pressing it into the dough.

13  Swivel it 180˚ and keep folding as in Step 12 until you have a shape roughly the size of your loaf pan.

14  Place the dough inside the prepared loaf pan, seam-side down.

15  Cover the loaf pan and let rise until slightly less than double the size – about 30–45 minutes.

16  About halfway through the rising, preheat the oven to 240˚C (475˚F) Gas 9. Place a roasting pan at the bottom of the oven to preheat. Fill a cup with water and set aside.

17  When the dough has finished rising, remove the bowl or covering.

18  Place the bread in the preheated oven. Pour the reserved cupful of water onto the hot roasting pan and lower the temperature to 220˚C (425˚F) Gas 7.

19  Bake for about 35 minutes, or until brown. Turn the bread out of the loaf pan and set on a wire rack to cool.

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Cassidy Stockton Google: Cassidy Stockton
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Coconut Flour

Gluten Free Cherry Coconut Banana Bread

by Guest in Featured Articles, Gluten Free, Recipes

This recipe from Trina Gallop  marks the end of our month-long (and then some!) celebration of coconut flour. Trina blogs at Will Cook For Shoes where she shares her love of food, photography and basset hounds. Beyond her lovely photography, we’ve really enjoyed reading about her experience with cake decorating.

Gluten-Free Cherry, Coconut, Banana Bread

This is so tender and tasty; you won’t even know it’s gluten-free!


  • ½ cup Butter, room temperature
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • ½ cup Coconut Flour
  • ½ cup Rice Flour
  • ¼ cup Tapioca Starch
  • ¼ cup Potato Starch
  • 1 tsp Xanthan Gum
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 3 very ripe Bananas, mashed
  • 2/3 cup Cherry Yogurt
  • ½ cup Angel Flaked Coconut
  • 1 tsp Vanilla


Preheat oven to 350°F.

Line a loaf pan with parchment and give a quick spray with no-stick Pam; set aside.

Cream butter and sugar with a mixer until light and fluffy. Add eggs and fully incorporate.

In a medium bowl, whisk together flours/starches, xanthan gum, baking soda, and salt. Add to the butter mixture. Mix until just combined.

Add bananas, yogurt, coconut and vanilla. Mix to combine (but don’t overmix).

Pour into prepared pan.

Bake about 1 hour 10 minutes. If the top of the bread starts to darken around the 50 minute mark, cover loosely with foil for the remaining 20 minutes.

Let cool for approximately 10-20 minutes. Turn out onto a rack to completely cool.


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How to Make Bread {Giveaway}

by Cassidy Stockton in Contests, Featured Articles

This beautiful book by Emmanuel Hadjiandreou is the perfect book for a bread baking novice, but will still hold up well for a more experienced bread baker. Each of the 60 plus recipes has easy to navigate step-by-step instructions and accompanying photography. I love that in a cookbook. It helps immensely to see what the recipe should look like at each step and have an illustration for the techniques that seem foreign. See those pretty designs on the cover? Yep, this book will show you how to make those and many more for absolutely gorgeous (and tasty) homemade bread. With recipes for yeasted breads, soudoughs, pastries and even wheat-free and gluten free breads, How to Make Bread really delivers for every kind of baker. This book is available for $27.95 on their website if you just can’t wait to get your hands on it.

Our friends at Ryland, Peters & Small were kind enough to give us a copy to share with one lucky reader and we’ll kick in 5 lbs of our Organic Whole Wheat Flour and a package of our Active Dry Yeast to make this bread book something you can begin baking with immediately. Ryland, Peters & Small is a book publisher dedicated to capturing, “in words and pictures, those elements of life that give the greatest pleasure: sharing the perfect meal with friends, baking a batch of cookies with your children on a lazy Saturday and a home that makes you happy every time you open the front door.”

How to Enter:

We had a few hiccups during our last few giveaways, so I’m going to try and explain myself a little better for this one. We are going to use this handy app (handy for us) to count and tally everyone’s entries. There is a great 45 second tutorial for how to use this app here. It’s pretty simple, enter using your Facebook login or an email address and password. You absolutely must leave a comment to be counted. I do double check, so don’t think clicking on “I did this” and not commenting will win you a prize. Do be sure to leave your comment and click on “I did this” or you won’t be entered. There is an additional entry option for “liking” Ryland, Peters & Small on Facebook. If you already “like” them from our last contest, just go ahead and tell me that in the comments and you can click “I did this.” If you’re not on Facebook, don’t sweat it. Most of my winners do end up being those who complete the mandatory entry- it’s all done by random selection, but I’m just telling you what I see.

Mandatory Entry: In the comments section, tell us why you want to win this book. That’s it- pretty simple.

Still got a question? Leave it in the comments and I’ll get back to you as soon as possible.

UPDATE: The link to Ryland, Peters and Small’s Facebook page is broken in the Rafflecopter App. Please use this one: https://www.facebook.com/RylandPetersandSmall

a Rafflecopter giveaway

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Cassidy Stockton Google: Cassidy Stockton
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Learn to appreciate buckwheat properly with Dan Brophy

March Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Learn to appreciate buckwheat properly with Dan Brophy

Appreciating Buckwheat with Chef Daniel Brophy!
Thursday, March 1 , 2012 5:00-7:00 p.m.!
Class fee $40.00

Buckwheat is a versatile grain for healthy meals that can be utilized from breakfast to dinner. The earthy, savory grain dresses up to pare with caviar or down for salads and stuffing. Chef Brophy will demonstrate the use of buckwheat as a flour in Blinis or as a grain in Buckwheat and Lentil Salad or as Kasha with Spicy Maple Pecans. Additional recipes include Buckwheat Coffee Cake and Buckwheat and Summer Squash salad with Garbanzo Beans. Join us as we enjoy this tasty and often misunderstood grain.

Artisan Baking with Whole Grains and Tim Healea!
Thursday, March 8, 2012 4:00-6:30 p.m.
Class fee $50.00

Award winning baker Tim Healea of SE Portland’s Little t American Baker will demonstrate how to incorporate whole grain flours into traditional artisan yeasted bread recipes, yielding loaves with superior nutritional content and unique flavors and aromas. Tim will make a versatile Whole Wheat Egg Bread that can be braided like Challah and is perfect for sandwiches and french toast. The same dough will be used to create sweet Cinnamon Raisin Morning Buns. Also on the menu are Barley Pretzel Rolls, made with a traditional process, and a 10-Grain Carrot Loaf that utilizes multigrain cereal and organic carrots. This is a hands-on class, so be sure to bring these supplies: A large mixing bowl, a half sheet pan or cookie sheet and a bench scraper/knife, an apron, a washcloth and a hand towel.    

Pasta 101 with Chef Ivy Manning!
Thursday, March 15, 2012
Class fee $40.00

5:00-7:00 p.m. Love fresh pasta, but don’t love shelling out lots of cash for tender, toothsome noodles? Join cookbook author and food writer Chef Ivy Manning for her back-by-demand Pasta 101 class and learn the ins-and-outs of hand crank and electric pasta makers, plus recipes for Semolina Pasta Dough, Tagliatelle with Creamy Porcini Sauce, Spaghetti with Classic Marinara Sauce, and Homemade Seeded Crackers! Some hands-on pasta making will be included, bring an apron!

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Cassidy Stockton Google: Cassidy Stockton
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Artisan Pizza and Flatbread in Five Minutes a Day {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Recipes

I loved Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, so I was thrilled to hear that Jeff Hertzberg and Zoë François were coming out with a book dedicated to making pizza and flatbread in their signature “five minutes a day” style. The theory behind this method is to make a big batch of dough on Sunday (or any day) and use it to bake homemade bread, or in this case pizza, quickly when pressed for time. Having done it myself, I can truly say it’s a lifesaver on a weeknight when you need bread to go with dinner. Sure, you can stop by the bakery and pick up a loaf, but it won’t taste nearly as good as a fresh loaf and it definitely won’t fill your home with the smell of freshly baked bread.

Artisan Pizza and Flatbread in Five Minutes a Day takes the work out of pizza dough. I don’t know about you, but I have yet to find the magical combination of ingredients that yield a delicious homemade pizza. The closest I’ve gotten was using the Healthy Bread in Five recipe, so I was beside myself to learn about this book entirely dedicated to pizza. Just looking at these photos, it’s easy to tell that these recipes will allow you to create chewy, crunchy pizzas with little effort. My proposition? Forget ordering delivery pizza on Friday and plan ahead. Make a batch of dough on Sunday, it only takes a few minutes, and pull it out on Friday. Follow the directions below and you’ll have a tastier pizza in less time than it takes to get a delivery on Friday night (45 minutes in my neck of the woods). Not only that, but you’ll know what went into it (no nasty preservatives) and you can feel proud that you created such a splendid meal for your family.

Oh yeah, and the best part? This book has GLUTEN FREE recipes too!!

To show you just how great this book is, Jeff and Zoë, are sharing this recipe and their signature method with you here. I know, it looks daunting, but try it and then see what you think. I can tell you what I’ll be doing this weekend! They’ve also generously offered up three copies of Artisan Pizza and Flatbread for you to win. In addition to that, we’ll kick in a 5 lb bag of our whole wheat flour (or a gluten free alternative) and an 8 oz package of our active dry yeast so you can get started right away. (If you haven’t tried our yeast, let me just say that I can tell a huge difference between ours and those little yeast-packets.)

Whole Wheat Pizza Margherita (Mozzarella, Tomato, and Basil)

Adapted from Artisan Pizza and Flatbread in Five Minutes a Day,
by Jeff Hertzberg and
Zoë François Thomas Dunne Books, 2011

Makes enough dough for at least eight ½ -pound pizzas or flatbreads (about 12 inches across).  The recipe is easily doubled or halved.

  • 3-¼ cups lukewarm Water
  • 2 Tbsp Olive Oil
  • 1 Tbsp Active Dry or Instant Yeast (or 1 packet)
  • 1 to 1½ Tbsp Coarse Salt
  • 2 Tbsp Sugar, Honey, Malt Powder, or Agave Syrup
  • 3-½ cups Unbleached All-Purpose Flour
  • 3-½ cups Whole Wheat Flour (“white” whole wheat or traditional)
  • ⅓ cup Tomato Sauce
  • 3 ounces fresh Mozzarella Cheese (cut into 1/2-inch chunks)
  • 4 fresh Basil Leaves (whole, thinly slivered or torn)
  • Olive Oil for drizzling over the pizza before baking
  • Flour, Cornmeal or Parchment for the pizza peel

Mixing and Storing the Dough

  1. Add olive oil, yeast, salt, and sweetener to the water in a 5-quart bowl or in a lidded (not airtight) plastic food container.
  2. Measure the flours with the “scoop-and-sweep” method. Then mix with the liquids:  Add both flours and mix with a wooden spoon, dough whisk or a heavy-duty stand mixer (with paddle).  Don’t knead, it isn’t necessary.
  3. Allow to rise: Cover with a lid (not airtight), leave it open a crack for the first 48 hours  and allow the dough to rise at room temperature until it begins to flatten on the top, approximately 2 hours. Do not punch down the dough!
  4. After rising, refrigerate and use over the next 10 days; the dough will develop sourdough characteristics with storage.  Fully refrigerated wet dough is less sticky and is easier to work with.  The first time you try our method, it’s best to refrigerate the dough overnight (or at least 3 hours) before use.  Once refrigerated, the dough will collapse, and it will never rise again in the bucket—that’s normal. 

On Pizza Day

  1. Prepare and measure toppings in advance:  This will help you top the pizza quickly so you can get it into the oven before it sticks to the pizza peel.
  2. Thirty minutes before you’re ready to bake, preheat a baking stone at your oven’s highest temperature, with the baking stone placed in the bottom third of the oven.
  3. Shape a ball in 20 to 30 seconds.  Prepare a pizza peel with flour, cornmeal or parchement to prevent sticking.  Sprinkle the surface of the refrigerated dough with flour. Cut off a half-pound (orange-sized) piece of dough, using a serrated knife or kitchen shears. Hold the piece of dough and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter-turn as you go to form a ball.
  4. Flatbread recipes, such as this Fougasse, are abundant in this wonderful resource, as well.

    Roll out and stretch a pizza crust:  Flatten the dough with your hands and a rolling pin on the counter or directly onto the pizza peel to produce a ⅛-inch-thick round, 12 inches across, dusting with flour to keep the dough from adhering to your work surface.  Use a dough scraper to “un-stick” the dough as needed, and transfer it to the prepared pizza peel if you haven’t stretched the dough directly on one.  When you’re finished, it should have enough flour under it to move easily when you shake the peel.  The pizza should move freely.  If it doesn’t, use the dough scraper and some flour to un-stick.

  5. Add the toppings:  Spread the tomato sauce over the dough, leaving a half-inch border at the edges, then add the cheese and basil, and sprinkle with a pinch of salt.  Drizzle a little olive oil over the pizza.
  6. Slide the pizza onto the preheated stone:  Place the tip of the peel near the back
    of the stone, give the peel a few quick forward-and-back jiggles and pull it sharply out from under the pizza.  Check for doneness in 8 to 10 minutes and turn the pizza around
    in the oven if one side is browning too fast.  It may take up to 5 more minutes.  Allow to cool slightly, preferably on a wire cooling rack, so that the cheese sets.

Recipe copyright 2011, Jeff Hertzberg and Zoë François, adapted from Artisan Pizza and Flatbread in Five Minutes a Day (Thomas Dunne Books, 2011). Photos courtesy of Mark Luinenburg (MarkLuinenburg.com)

Visit artisanbreadinfive.com for tips, tricks and recipes using all three of these wonderful books.

To enter the contest, please tell us what your favorite pizza topping is in the comments, then be sure to click in the box below to say “I did this.” If you don’t have a facebook account, you can set up an account with an email address. Extra entries can be earned by completing the tasks below.

Totally confused? You’re not alone! Check out this great tutorial for how to enter here: http://blog.rafflecopter.com/2011/07/how-to-enter-rafflecopter-giveaways/

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About The Author
Cassidy Stockton Google: Cassidy Stockton
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Banana Bread2

Banana Flaxseed Quick Bread (V)

by Meagan Nuchols in Featured Articles, Recipes

Known for their healthy omega-3 & 6 fatty acids and ample amount of fiber, flax seeds can be a great addition to any recipe. Whether it’s flavor, crunch, texture or health that concerns you, Bob’s Red Mill Flax Seeds provide what you need. For the month of January all of our flax seed products from organic golden flax seed meal to normal brown flax seeds are on sale. That’s right 20% off in our store and on the website.

In the bakery we use flaxseed meal to top our scratch biscuits, to amplify some breads, and mostly as an egg replacer. When added to a recipe, flaxseed meal will often change the texture of the finished product making it chewier and sometimes a bit dry, if extra moisture isn’t added. Whole flaxseeds are also used in many of our breads including our best seller, 10 Grain. Adding whole flaxseeds to a recipe will also permit a chewier texture, and a delicious crunch. If adding flaxseeds to yeasted bread, we recommend soaking them prior to mixing. This can be done by adding the flaxseeds to the allotted amount of water called for in the recipe. 30 minutes before mixing will suffice, but the longer the soak the better. Similar to all of our grains they are best kept in the fridge or freezer.

The following recipe is a vegan banana bread with an addition of flaxseeds. Try both kinds of flaxseeds, brown and golden, same nutritional value, just different color. This delicious bread is also great with blueberries or your favorite nut. Enjoy and Happy Baking!

Banana Flaxseed Quick Bread

  • 1-¾ cups Whole Wheat Pastry Flour
  • 1 cup Light Brown Sugar (packed)
  • 1 Tbsp Baking Powder
  • ¼ tsp Salt
  • 1 Tbsp Cinnamon
  • ¼ cup Flaxseeds
  • ½ cup Safflower Oil (or melted butter)
  • ½ cup Soy Milk
  • 1 cup Banana (mashed)
  1. Preheat oven to 350°. Grease 2 mini-loaf pans or one regular sized pan.
  2. In a large bowl, combine the dry ingredients.
  3. In another bowl mix together the soy milk and oil.
  4. Gradually stir into the dry ingredients, just until incorporated.
  5. Fold in the mashed banana.
  6. Spoon the batter into the pans.
  7. For a regular sized loaf, bake for 35-45 minutes, or until a tester comes out clean. Cook the mini-loaves 20-25 minutes.


About The Author
Meagan Nuchols Google: Meagan Nuchols
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