Substitutions Can Help ImproveTaste, Texture And Nutritional Value Of Foods (NAPSA)—Creativity has long been a necessity in the kitchen. Whetherit’s coming up with new recipes based on what’s in the 4%-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375 F for 25 to 30 minutes or until done. Remove pantry, experimenting with new flavors or substituting in cases when certain ingredients are in short supply, the creative chef knows how to make magic. Another example of creative substitutions paying off is when using alternative ingredients to from pans; cool on wire rack. Brush with melted butter, if desired. For more ideas, visit the Karo brand at www.karosyrup.com and the Fleischmann’s Yeast site, improve the taste, texture or health benefits of a recipe. For example, in many baked goods, corn syrup can be used in place of honey or molasses. The corn syrup www.breadworld.com. Baking Substitution Tips Pe ea = RE helps hold in moisture and main- tain freshness. Yet another substitution tip is to use whole wheat flour for some of the white flour in recipes. Whole wheat flour is an excellent source of fiber and can be a simple way to get the recommended three servings of whole grainsa day. This tasty bread, made with new Karo Corn Syrup with real Brown Sugar and Fleischmann’s Yeast, combines the goodness of whole wheat flour and wheat bran with delicious, crunchy seeds. Brown Sugar Seed Bread Makes 2 loaves 2 to 2 cupsall-purpose flour 3 cups whole wheatflour % cup wheat bran \% cup flaxseed meal This whole-grain bread can be a delicious, crunchy way to get the recommendedthree servings of whole grains a day. % cup millet seed 2 tablespoons sunflower seed 2 envelopes FLEISCHMANN’S RapidRise Yeast 1% teaspoonssalt 2 cups water % cup plus2 tablespoons vegetable oil 2 tablespoons molasses 2 tablespoons Karo Corn Syrup with real Brown Sugar 1 tablespoon vinegar Melted butter or margarine (optional) In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, wheat bran, flax- seed meal, seeds, undissolved yeast, and salt. Heat water,oil, molasses, corn syrup and vinegar until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth andelastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8% x e Equal amounts of Karo Corn Syrup can be used in recipes containing honey or molasses. Substitute half the total amountof white flour with whole wheatflour to get more fiberin baked goods. In recipes calling for water, replacehalf ofthe amountwith juice, milk, yogurt or sour cream for addednutrition and more tender crumb. Fleischmann’s envelope yeastandjar yeast can be usedinterchangeably in equivalent amounts. See package directionsfor conversion. [f flaxseed or millet seed is unavailable, use the same amount ofsesameseed, chopped nuts or sunflowerseeds. Oat bran or quick oats can beused in place of wheat bran, if desired. @
