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What Makes King Arthur's 2025 Recipe of the Year Special? Focaccia is an Italian bread that's baked in a sheet pan . The use of olive oil ensures the finished bread has a thick golden crust.
In a food processor fitted with the dough blade (or a stand mixer fitted with the dough hook), whirl together the flour, yeast, sugar, and salt. With the motor running (at low speed for a stand mixer), drizzle in the oil, then 2 cups of the water. The dough will come together and grab onto the dough hook.
In a small bowl, combine the oil, dressing mix, garlic salt and cayenne. Divide pretzels between two ungreased 15-in. x 10-in. x 1-in. baking pans. Pour oil mixture over pretzels; stir to coat. Bake at 200 degrees for 1-1/4 to 1-1/2 hours or until golden brown, stirring occasionally. Cool completely. Store in an airtight container. Yield: 3 quarts
Meanwhile, on a lightly floured surface, roll out dough to a 15" x 12" rectangle. Using a pizza cutter, divide dough into 12 rectangles. Place a frozen cheese stick in the center of each rectangle.
Chester A. Arthur: Turtle Steak. Though today it’s illegal to eat turtles in many parts of the world, that wasn’t stopping Chester Arthur back in the 1880s.
The company has also published four cookbooks, including the King Arthur 200th Anniversary Cookbook and the King Arthur Flour Baker's Companion, [24] the latter of which was a James Beard Award winner for Cookbook of the Year in 2003. [25] [26] The website also offers recipes, baking demonstrations and advice, online ordering, and virtual ...
In May 2006, after a long period of home baking, [11] Philip moved to Vermont to work at King Arthur Flour in Norwich, Vermont. [10] He was hired by King Arthur head baker Jeffrey Hamelman. [9] [12] He is now head bread baker. [13] In 2017, Philip wrote the book Breaking Bread: A Baker's Journey Home in 75 Recipes.
Kringle (/ ˈ k r ɪ ŋ ɡ əl /, listen ⓘ) is a Northern European pastry, a variety of pretzel.Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle.