Honore Baking

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King Arthur Flour's Fall 2016 Edition of Sift Magazine

King Arthur Flour's Fall 2016 Edition of Sift Magazine

If you read my blog regularly, you know that King Arthur Flour has a prominent role in my baking.  King Arthur's all purpose, bread and whole wheat flours (both traditional and white) are the only wheat flours that I use.  Many recipes that I feature here on The Peel were created and published by King Arthur Flour in cookbooks and online.  Today, I want to tell you about another King Arthur Flour product that I love - Sift Magazine.

Sift Magazine replaced another longstanding KAF publication, The Baking Sheet, about 18 months ago.  Each issue of Sift is chock full of baking tips, wonderful articles, gorgeous photography and, of course, spectacular recipes.  See the pumpkin pie there on the cover of the current issue?  My friends, that pumpkin pie is, hands down, the best pumpkin pie I have ever made.  What makes it so good?  A secret ingredient in the filling.  Want to know what that secret ingredient is?  Check out the recipe in Sift.

The Fall 2016 issue of Sift includes many other recipes that I have not made before but which I have flagged for upcoming baking sessions this fall.  For example, there is a recipe for a yeasted apple oatmeal bread.  This recipe includes rolled oats, chopped fresh apple and chopped walnuts.  Here's how it is described in the magazine by Susan Reid, the author of the recipe and the editor of Sift Magazine, "This tender, nubby bread gets its crunch from chopped walnuts.  Spiced with cinnamon and sweet with bits of apple, it's the perfect autumn loaf."  I mean, how enticing is that?  I want to bake a loaf RIGHT NOW!  You can bet I am going to bake this loaf.  I'll let you know how it turns out.

Do you like monkey bread?   Well, there is an interesting variation on a monkey bread in this issue of Sift: Stuffing Pull Apart bread.   Chunks of buttery, herbed whole wheat bread are rolled in a filling made from traditional stuffing ingredients, then layered in a bread pan with remaining filling and baked.  Doesn't that sound fabulous?  That recipe is slated for baking a later in the season.

These recipes only scratch the surface of what Sift Magazine has to offer.  Pick up a copy today and get baking!

(NB- Please note that I am not employed or affiliated with King Arthur Flour in any way.  All comments in this post are my own opinions about KAF, were not solicited by KAF and I received no remuneration from KAF for them.)

 

 
 

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