Do you teach baking in a classroom or community program? Enter a baking lesson or baking activity to be eligible to win $1,000 and a trip for two to the 2020 Home Baking Association Annual Meeting. Whether you teach in the classroom, community programs, organizations, or at home, anyone teaching baking to others is encouraged to enter. All entrants will receive teaching resources.
This event will be held Saturday, February 8, 2020 on the K-State campus. Current students will lead you through the program with the help of faculty and staff. Explore labs, milling facilities, and compete in a judging competition.
Apples are a popular fruit for baking tasty treats. But not all apples a suitable for baking. Some are better for a healthy snack. With so many varieties, which ones are best for baking?
Tart, firm flesh varieties are best for baking. Some examples include Braeburn, Cortland, Honey Gold, Honey Crisp, Jonathan, Fuji, Gala, Granny Smith, Haralson and Newtown Pippin. Mix together different varieties for a well rounded flavor and texture.
When baking a double crust pie with fresh apples, it is best to slightly pre-cook the apples before putting them in the pie crust. This helps the apples cook completely and helps the top crust to stick with the apples when they shrink. This prevents a large gap between the top crust and apples.
‘Tis the season! Time to bring out the mixing bowls and warm up the ovens for holiday baking.
To help you make your baked goods safe, the Partnership for Food Safety Education is hosting “Holiday Baking for BAC Fighters: Promoting Home Safe Handling of Ingredients” on Tuesday, November 19 at Noon to 1:00pm CST.
The webinar will cover risks of consuming unbaked (raw) ingredients, dough or batter and discuss recent foodborne illness outbreaks linked to raw flour. They will also share behavioral health messages and downloadable resources to promote safe baking practices at home.
Guest speakers are Donald Kautter, senior advisor/consumer safety officer with the FDA, and Sharon Davis, family and consumer sciences educator with the Home Baking Association.
For some, making homemade biscuits is scary. But, they are really quite simple. One key component is solid fat and how it is handled. Biscuits need small pieces of cold fat to create flaky layers and tender biscuits. That keeps the flour from absorbing the fat and the flour actually coats the fat. This also reduces gluten development so biscuits won’t be tough.
Whatever solid fat you use, it needs to be cold, or even frozen. Fat that is frozen can be grated into small pieces. Refrigerated sticks of butter or shortening can be sliced with an egg slicer, a knife or two, a pastry cutter, or even a fork. Work quickly so the fat doesn’t warm up too much.
When cutting the biscuit shapes, resist the urge to turn the cutter. This motion causes the dough to twist instead of being straight up and down. Therefore, the biscuits will be lower in volume. Just press down and up!
Now this is a celebration I can wrap my head around! I consider raisin bread comfort food and have made it often to give as gifts. The aroma of this bread just says comfort!
There are many variations of raisin bread, which typically has cinnamon as an added punch of flavor. Some recipes have raisins in the dough, some have the raisins just in the swirl. The cinnamon can also be used either way. But to truly get that punch of flavor, the spiral with the cinnamon and raisins can hit the spot.
Raisins are little sponges. When baked in bread, they tend to soak up moisture from the dough, making the finished bread dough dry. Soak the raisins in water first to make them plump and juicy, but not mushy.
A cinnamon filling can make a pretty swirl when shaping the loaves. Resist using too much butter as that can cause the swirl to separate and then the bread slices will lose their shape. Add a tablespoon of flour to help prevent this from happening.
If you like the flavor of sourdough bread but don’t want to wait for a sourdough starter to develop, there’s good news!
Red Star® has made a new Instant Sourdough yeast to replace regular yeast in any recipe to give it sourdough flavor. The yeast actually contains a starter culture (Lactobacillus) and rye flour to take the place of a sourdough starter. Simply blend the yeast with the dry ingredients and use liquids at a temperature of 120-130°F. Bread recipes with four cups of flour can use one packet of this yeast.