King Arthur Bread Flour Ingredients

King Arthur unbleached bread flour prides itself as the "king of flour." Slightly more expensive than most generic supermarket flours, King Arthur bread flour contains all-natural ingredients from high-quality fields. Martha Stewart, popular celebrity and renowned foodie, uses King Arthur flour recipes in her own kitchen, such as their Sour Cream Coffee Cake. King Arthur bread flour is an all-natural, preservative-free bread flour.

  1. Source

    • King Arthur culls its bread flour from the Northern Great Plains. Milled with finely ground hard red spring wheat, King Arthur unbleached bread flour is enriched with 12.7 percent of protein per cup. This high level of protein enables the flour to rise easily and produce fluffy yeast-based bread loaves when baked. Additionally, hard red spring wheat flourishes under mechanical kneading conditions, resulting in soft, moist breads.

    Ingredients

    • King Arthur unbleached bread flour contains unbleached hard spring wheat flour, malted barley flour, natural yeast food, niacin, reduced iron, thamin mononitrate, riboflavin and folic acid. The product contains no preservatives, chemicals or food colorings.

    Types of Bread Flour

    • In addition to the standard white, unbleached bread flour, King Arthur also offers 100 percent organic bread flour, European-style artisan bread flour, French-style flour, hi-gluten flour for extra rising, rye bread flour and soft white dinner roll bread mix. You can substitute out unbleached bread flour for one of the above varieties in many recipes. There is whole wheat flour for the health-conscious and gluten-free flour for those with gluten allergies. The flour bags come in a variety of sizes, such as 5-pound bags, 2-pound bags and 1-pound mix pouches.

    Recommended Uses

    • The King Arthur website showcases hundreds of recipes and uses for their flour, with new recipes appearing regularly. Their top-rated recipes include bagels, American-style vanilla biscotti, classic sandwich bread, Morning Glory muffins, sugar cookies and blueberry scones. Bread flour can also be used in lei of regular white flour in many recipes. However, keep in mind that bread flour has high levels of gluten, which give it a naturally sturdier structure. High levels of gluten work well for bread, but is undesirable when baking soft, chewy cookies or light cakes, such as angel food cake.

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