Baking hobbyists like to get their kicks at the King Arthur Baking Company. If you’ve seen their mail-order catalog, you know it peddles baking porn at its most seductive. Just looking at those specialty flours, secret ingredients, shiny pans and professional gadgets makes my heart go pit-a-pat. And then there are the online recipes. More than 500 breads plus tons of cakes, cookies and pastries—everything from serious sourdoughs to fake Twinkies. King Arthur used this recipe for many years as a kind of gateway drug to bread baking. Milk-enriched, it has the soft, pillowy texture you’ll find in the trendy Japanese milk bread, but without all the fuss. Two balls of dough for each…
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Orange Cake-Pan Cake — more than just a flash in the pan
The “cake-pan cake” could be the Missing Link between pudding and cake. Moist almost to a fault, it has giant, intense flavor. You mix it right in the pan – in a flash. What could be easier? With no butter, eggs, milk, or sour cream, it gained popularity during the food-rationing Depression Era. It’s perfect now for vegans, folks with egg or milk allergies, or for pareve occasions. The chocolate cake-pan (or three-hole) cake has been kicking around for years. I discovered this citrus variation in the King Arthur Flour 200th Anniversary Cookbook. What a recipephany: freedom from the cholesterol-laden orange bundt poundcake I used to make. Here is a guest-worthy dessert you can…
