Have you heard of the newest baking challenge from King Arthur Flour? BakeAlong is their monthly call to bake up something delicious and impressive, take pics along the way and then share your creations online! And then you get to eat those delicious baked goods.
The BakeAlong challenge recipes are announced on the first of each month. What is unique and inspiring about the BakeAlong is that bakers are not simply given a recipe: they are also given a detailed list of tips and tricks from King Arthur Flour bakers to help ensure that the finished treats are perfect every time. Tips include ideas for gluten-free or dairy-free baking, portioning ingredients, and using different flours such as whole-wheat and bread flours.
Think that’s enough? Hang on to your muffin tins! There are also Step-By-Step instructions for every recipe. These are linked to the recipe from posts on the Flourish blog, written by KAF baker and author P.J. Hamel. She stretches out and breaks down the recipe directions into detailed steps that include photos and a funny, conversational tone that is sure to put you at ease for trying unfamiliar techniques and ingredients.
The challenge began in August with the beautiful recipe for Pane Bianco: a soft, white bread with spirals of basil, tomato, garlic and cheese. It had been a few months since I baked fresh bread, and the gorgeous photos of the finished product had me worried, but only for a moment. Once I began using the step-by-step directions the process went smoothly and quickly.
And this bread… oh my, this bread was amazing.
So much flavor twisted up in the soft spiral. I used fresh tomatoes from the garden and followed a simple recipe to make my own oven-roasted tomatoes, which I then layered in with the other ingredients.
I think the best part of the bread for me and all my hungry fans here at home was the aromatic and robust flavor of garlic, amidst the layers of sweet tomato, Italian cheeses and fresh basil.
And you can’t beat the presentation of this bread. Just, wow.
The September challenge recipe was quite fittingly a moist, baked treat, offered just in time to help us exuberantly throw our arms around the start of Fall: Inside Out Pumpkin Muffins.
I baked these up recently on a late-morning Sunday, and my hungry fans were all too happy to put off breakfast until they were ready. (Granted, we all burned our tongues a little in our haste to consume them more or less straight from the oven. So worth it. Taste buds grow back.)
The pumpkin-spiced muffins have a sweetened cream-cheese filling in the middle, and a crumbly, toothsome streusel on top. The steps of layering batter, cream cheese, more batter and streusel in the muffin pan had the unexpected effect of making us delirious with anticipation of eating them!
And it’s even worse for the poor, hungry fans in this house because every step has a couple of minutes added in for me to snap photos. And not just for this blog!
One component of this challenge that I really enjoy is sharing the pics around online and being a part of this baking community. Share them on Facebook, Instagram, Pinterest…anywhere you feel like. I have had the loveliest feedback and comments from folks who are participating in the BakeAlong and from others who are intrigued and considering joining! The photos that folks share with #BakeAlong are also displayed in a gallery on the King Arthur Flour BakeAlong page.
Click here to visit the BakeAlong page on the King Arthur Flour website and join in the baking fun. The next recipe will be shared on October 1st.
At the end of the Inside-Out Pumpkin Muffin post there is a teaser for the October recipe which reads, “Hint: It’s a recipe that’s been baked by hundreds of thousands of kids all over America…”
For some reason my first thought on reading this teaser was homemade pizza, but now upon further reflection I am thinking… cookies!
What’s your guess? Let me know and then let’s bake it together!
OMG I hope you can smell these! Fresh from the oven Inside-Out Pumpkin Muffins, this month’s… https://t.co/BN3CLBtZVq
— HungryEnoughSix (@HungryEnoughSix) September 11, 2016