months; self-rising flours with 9 months; whole wheat and

months; self-rising flours with 9 months; whole wheat and whole wheat blend flours within 6 to 8 months. If flour is to be kept over an extended period of time, it is recommended that it be stored in an moisturproof, vaporproof bag in the refrigerator or freezer. Bring flour to room temperature before using.

How should flour be measured?

All flour is sifted many times during the milling process. The primary reaspon that older recipes called for siftiiig flour was to help ensure that the amount of flour measured in a cup was consistent from cup to cup, and from consumer to consumer so that recipes would turn out the same every time. If your old recipe calls for sifted flour and you do not want to sift it, there is no need to adjust the amount of flour in the recipe. To obtain the most accuurate measurement of flour, spoon flour into a standard dry-ingredient measuring cup and level with a knife or spatula.

What flour can be substituted cup for cup? '

For most recipes all-purpose bread and unbleached can be substituted cup for cup. When subsituting all-purpose flour for cake flour, decrease flour measurement by 2 tablespoons per cup. This is not recommended for delicate cakes such as angel food/sponge cakes or cake requiring several preparation steps (i.e., creaming, folding ingredients). Substituting all-purpose flour by increasing flour measurement 2 tablespoons per cup. A subsitution of cake flour for all-purpose flour may cause sinks or a callapse, a rubbery layers or a wet, soggy texture. It is not recommended for most yeast breads. 11 Is the nutritional value of bleached flour equal to unbleached?

Yes. Enriched white flour and/or enriched white bread contribute protein, carbohydrates, calories and significant amounts of several other important nutrients. Enriched white flour has comparable or even higher levels of thiamin, riboflavin, niacin and iron than does whole grain flour. Although some trace nutrients may be lost in the milling process, these usually can be obtained in adequate amounts from a well-balanced diet.

Apple Tart

8 servings

start to finish: 50 minutes

Heat oven to 350 degrees ,

Mix with fork until dough leaves side of bowl and forms a ball:

2 cups all-purpose flour

1/4 cup granulated sugar

2/3 cup milk

1/4 cup vegetable oil

2 teaspoons baking powder

1/2 teaspoon salt

Turn dough onto lightly floured surface; gently roll in flour to Coat. Knead lightly 10 times. Roll into 12inch circle. Dust circle with flour. Fold circle into fourthers. Carefully place on ungreased cookie sheet and unfold.

Spread to within 2 inches of edge, mounding fruit in center:

1 can (20 ounces) apple pie filling

Fold dough over fruit, making pleats to maintain circle and leaving about 3 1/2-inch opening in center.

Bake 30 to 35 minutes or until golden brown. Remove to wire rack; cool at least 10 minutes. Drizzle with Glaze (below). Serve warm or cool.

Glaze: Mix 1/2 cup pow'dered sugar, 1.4 teaspoon vanilla and 2 to 3 teaspoons hot water until smooth and thin enough to drizzle.

If using self-rising flour, omit baking powder and salt.