Comments on: High-fiber white bread? NOT an oxymoron. http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/ Hot Stuff from King Arthur's Hearth Tue, 06 Jan 2009 01:17:36 +0000 http://wordpress.org/?v=2.3.1 By: Tory http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-2912 Tory Mon, 11 Aug 2008 22:16:39 +0000 http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-2912 I can't wait to try this! Can I substitute KAF White Wheat flour for the Hi Maize 1-to-1? Thanks! Tory <strong>Yes, Tory, sub. the white wheat. You'll get a slightly darker, slightly less high-rising loaf. Good luck -PJH</strong> I can’t wait to try this! Can I substitute KAF White Wheat flour for the Hi Maize 1-to-1? Thanks! Tory

Yes, Tory, sub. the white wheat. You’ll get a slightly darker, slightly less high-rising loaf. Good luck -PJH

]]> By: Andrew http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-2855 Andrew Sat, 09 Aug 2008 03:33:15 +0000 http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-2855 This toast is incredible. Me and my daughter loved it but I'm going to use more cinnamon and sugar next time. Tomorrow morning I'm going to sprinkle some on top. I'm so glad I finally decided to try this one. <strong>Andrew, the only problem with loading on the cinnamon-sugar in the swirl is that too much tends to make the bread "gap" when you cut it. If you're OK with that - go for it! -PJH</strong> This toast is incredible. Me and my daughter loved it but I’m going to use more cinnamon and sugar next time. Tomorrow morning I’m going to sprinkle some on top. I’m so glad I finally decided to try this one.

Andrew, the only problem with loading on the cinnamon-sugar in the swirl is that too much tends to make the bread “gap” when you cut it. If you’re OK with that - go for it! -PJH

]]> By: Mita http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-2124 Mita Thu, 10 Jul 2008 21:48:57 +0000 http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-2124 How does a 6" short size (rolled out dough size) fits into a 4 1/2 (short size) pan? <strong>8 1/2" x 4 1/2" pan. Roll dough starting with the 6" end. The 6" stretches to 8" as you roll, and the width of the roll is about 4". Trust me; this works. - PJH</strong> How does a 6″ short size (rolled out dough size) fits into a 4 1/2 (short size) pan?

8 1/2″ x 4 1/2″ pan. Roll dough starting with the 6″ end. The 6″ stretches to 8″ as you roll, and the width of the roll is about 4″. Trust me; this works. - PJH

]]> By: Sharan http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1578 Sharan Sun, 15 Jun 2008 17:53:27 +0000 http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1578 Thank you for this recipe. We made it yesterday for this mornings breakfast. Father's Day. My husband loves cinnamon bread. I did not use himaize just increased the flour. I did use all of the cinnamon mixture inside and made extra for the top but forgot to sprinkle it on top before baking, so 1 hour before I served it, I made a thicker glaze and spooned it over the bread. Awesome. I will make this again. Love your website and the banter is so helpful and informative. Thanks. Sharan Thank you for this recipe. We made it yesterday for this mornings breakfast. Father’s Day. My husband loves cinnamon bread. I did not use himaize just increased the flour. I did use all of the cinnamon mixture inside and made extra for the top but forgot to sprinkle it on top before baking, so 1 hour before I served it, I made a thicker glaze and spooned it over the bread. Awesome. I will make this again. Love your website and the banter is so helpful and informative. Thanks. Sharan

]]> By: Mita http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1497 Mita Mon, 09 Jun 2008 23:13:04 +0000 http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1497 Hi Always enjoy your blog. I want to know if I substitute whole Wheat (KAF) for all purpose, what change do i need to make while baking bread and other pastry. I also use KAF pastry flour. how do they differ from other all purpose flour and what ratio of water, yeast should be used? Thanks <strong>Hi Mita, When substituting whole wheat flour for all purpose you may notice the dough is a little dry. Whole grains absorb more moisture than all purpose flour. If you notice this then just add another tablespoon or two of liquid to get a nice soft, supple dough. There is no need to adjust the amount of yeast. King Arthur Unbleached Pastry Flour is milled from a soft wheat with a protein level which is lower (9.2%) than all purpose flour (11.7%) which makes for a wonderful, tender flaky baked good. Yeast breads need the higher protein (i.e. gluten) so the all purpose or bread flour is perfect for breads. Happy baking!</strong> Hi

Always enjoy your blog. I want to know if I substitute whole Wheat (KAF) for all purpose, what change do i need to make while baking bread and other pastry. I also use KAF pastry flour. how do they differ from other all purpose flour and what ratio of water, yeast should be used?
Thanks

Hi Mita, When substituting whole wheat flour for all purpose you may notice the dough is a little dry. Whole grains absorb more moisture than all purpose flour. If you notice this then just add another tablespoon or two of liquid to get a nice soft, supple dough. There is no need to adjust the amount of yeast. King Arthur Unbleached Pastry Flour is milled from a soft wheat with a protein level which is lower (9.2%) than all purpose flour (11.7%) which makes for a wonderful, tender flaky baked good. Yeast breads need the higher protein (i.e. gluten) so the all purpose or bread flour is perfect for breads. Happy baking!

]]> By: Erik http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1407 Erik Tue, 03 Jun 2008 18:10:57 +0000 http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1407 I tried out the recipe, without the Hi-Maze, replacing it with 1 cup of AP flour. I didn't have a bread machine or stand mixer with me, so I did the mixing and kneading by hand. This was my first ever loaf of bread and it turned out very nicely. The top of the loaf turned out a little lumpy (I may have slightly deflated it while getting it ready for the oven), but the final loaf was not too dense, not dry, and tasted great. Thanks to your blog, the step by step is a real bonus for us novice bakers. I've written about this on my blog at: http://www.bakinginoregon.blogspot.com if you'd like to see my results. Keep up the great blogging, I'm eagerly awaiting your next post. <strong>Erik, your bread looks great! I never care about cracks and sags, so long as it tastes good... yeast is a living thing; combine it with flour and water, and it's going to do something a bit different each time. Congratulations, and happy baking! - PJH</strong> I tried out the recipe, without the Hi-Maze, replacing it with 1 cup of AP flour. I didn’t have a bread machine or stand mixer with me, so I did the mixing and kneading by hand. This was my first ever loaf of bread and it turned out very nicely. The top of the loaf turned out a little lumpy (I may have slightly deflated it while getting it ready for the oven), but the final loaf was not too dense, not dry, and tasted great. Thanks to your blog, the step by step is a real bonus for us novice bakers. I’ve written about this on my blog at: http://www.bakinginoregon.blogspot.com if you’d like to see my results. Keep up the great blogging, I’m eagerly awaiting your next post.

Erik, your bread looks great! I never care about cracks and sags, so long as it tastes good… yeast is a living thing; combine it with flour and water, and it’s going to do something a bit different each time. Congratulations, and happy baking! - PJH

]]> By: Linda http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1394 Linda Tue, 03 Jun 2008 01:41:51 +0000 http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1394 That bread looks great. I'am getting hungry just looking at it ! Visited your store on my honeymoon last summer 7-7-07 and I just loved it ! I left with many baking mixes and a gift for the woman who baked my wedding cake. I hope to visit soon. Your products are outstanding and I like the blog too. Happy Baking ! That bread looks great. I’am getting hungry just looking at it ! Visited your store on my honeymoon last summer 7-7-07 and I just loved it ! I left with many baking mixes and a gift for the woman who baked my wedding cake. I hope to visit soon. Your products are outstanding and I like the blog too. Happy Baking !

]]> By: Marc http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1372 Marc Sun, 01 Jun 2008 17:24:15 +0000 http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1372 This bakers blog is costing me lots of money! :) Since reading it I have purchased the Ove Glove, a new silicon bakers mat, and now some Hi-Maize flour. Glad to hear that the 8 cup measure is going to be available in August, looks like a nice way to raise dough - wish it was sooner though. If anyone is curious about the nutritional information, I put the recipe into Calorie King software and got the following per slice: CALORIES: 134, FAT: 4.3g (2.6g Sat), CHOL: 23.6mg, PROTEIN: 2.7g, CARBS: 24.6, FIBER: 4.7g, Sugar: 6g, Sodium: 193g, Calcium: 21.4mg). These numbers are assuming 16 slices from a loaf, so if you cut them thicker they will raise a bit. By way of comparison, I have a recipe from Cooking Light for homemade white bread which had 30 more calories per slice and only 1 gram of fiber. So pretty good I would say! I look forward to trying this recipe out next week when my Hi-Maize comes in. This bakers blog is costing me lots of money! :) Since reading it I have purchased the Ove Glove, a new silicon bakers mat, and now some Hi-Maize flour. Glad to hear that the 8 cup measure is going to be available in August, looks like a nice way to raise dough - wish it was sooner though.

If anyone is curious about the nutritional information, I put the recipe into Calorie King software and got the following per slice: CALORIES: 134, FAT: 4.3g (2.6g Sat), CHOL: 23.6mg, PROTEIN: 2.7g, CARBS: 24.6, FIBER: 4.7g, Sugar: 6g, Sodium: 193g, Calcium: 21.4mg). These numbers are assuming 16 slices from a loaf, so if you cut them thicker they will raise a bit. By way of comparison, I have a recipe from Cooking Light for homemade white bread which had 30 more calories per slice and only 1 gram of fiber. So pretty good I would say! I look forward to trying this recipe out next week when my Hi-Maize comes in.

]]> By: Patti http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1335 Patti Thu, 29 May 2008 17:09:58 +0000 http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1335 Valerie- Just a word of advise about using a vacuum sealer: Make sure you leave plenty of room (extra plastic at the end of the bag) so that you can reseal the flour after each use without having to cut another bag and move the flour. Also, sealing in smaller batches would help, too, I would think. I've made the mistake of not leaving enough extra and had to move stuff after one use when I didn't use it all-it's not the end of the world, but it can be a pain. Patti P.S.-KAF- I love your products and the blog. Thanks! Valerie-
Just a word of advise about using a vacuum sealer: Make sure you leave plenty of room (extra plastic at the end of the bag) so that you can reseal the flour after each use without having to cut another bag and move the flour. Also, sealing in smaller batches would help, too, I would think. I’ve made the mistake of not leaving enough extra and had to move stuff after one use when I didn’t use it all-it’s not the end of the world, but it can be a pain.

Patti

P.S.-KAF- I love your products and the blog. Thanks!

]]> By: JanH http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1333 JanH Thu, 29 May 2008 15:18:37 +0000 http://blog.kingarthurflour.com/2008/05/28/high-fiber-white-bread-not-an-oxymoron/#comment-1333 This recipe looked really interesting. I love cinnamon bread! But I did not have Hi-Maize. I decided to substitute white whole wheat. The bread is great! Not quite the fiber content of yours and probably a bit heavier, but still looks and tastes like white bread. Great Blog! Keep up the good work. - Jan This recipe looked really interesting. I love cinnamon bread! But I did not have Hi-Maize. I decided to substitute white whole wheat. The bread is great! Not quite the fiber content of yours and probably a bit heavier, but still looks and tastes like white bread.

Great Blog! Keep up the good work. - Jan

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