Discover Fabulous New Recipes This Spring>/b>
(ARA) - Rain showers and blooming flowers aren't the only things that will be kind to your sense of smell this spring. It's also the time of year when you start to bake up homemade breads, cookies, and moist crumbly muffins.
This year, mix in some new recipes with some longtime family favorites. Here are some tips for making yummy treats that will have the entire neighborhood gathering outside your kitchen this spring:
- Bake quick breads in the center of the oven rack for best heat circulation.
- Use a spring-handled ice cream scoop (No. 20 or No. 24) to fill muffin cups or a melon-ball sized scoop for mini muffins.
- To tell if yeast bread is done baking in the oven, tap the crust. If the bread sounds hollow, it's finished.
- Boost the nutrition level in your cookies by using whole wheat flour. This works really well for drop cookies. Find several favorite recipes to try at www.GoldMedalWholeWheat.com.
- When making biscuits, make sure the baking powder or baking soda ingredients are fresh. Look for expiration dates on the bottom of the box or can.
- And if you're looking for an easy way to add some whole grain to your diet, whole wheat flour adds a special flavor and texture to your baked goods.
- Bread dough made with whole wheat flour will be stickier because the bran and germ in the whole grain keep the dough sticky. Don't add more flour; this will make your bread dry and heavy. Instead, try lightly oiling your hands to work with the dough.
For more tips, go to www.GoldMedalFlour.com to sign up for the Scratch Bakers' Club, an online community with recipes, message boards, how-to videos and baking advice from baking expert and author of 'The Cake Bible,' Rose Levy Beranbaum. Register today, and enter the Gold Medal Flour Scratch Bakers' Club Baking Contest as well.
And, to get your spring baking season started off right, try this recipe.