Latest News

 Visit Our Booth (36) at PASA!

 Daisy Flours, McGeary Fertilizers, &   McGeary Feeds at the 21st Annual

 Farming for the Future Conference

 February 1-4, 2012

 Penn Stater Conference Center

 State College, PA.

 Booth number 36 across from Deans Hall


 

 




 




 

 

 

 

Featured Recipe

Swedish Cardamom Bread

Posted January 26, 2012

Cardamom BreadHere’s an interesting bread with a hint of sweetness and the quiet sort of spice flavor that comes with cardamom.  Nic Auwaerter makes it often for us when we want to show off the versatility of Daisy flour. We discovered, almost by accident, that it pairs beautifully with garlicky Kale-Almond Pesto as a spread.  Or with good organic butter. Or just pull off one of these braids and enjoy the bread for its wholesomeness and flavor.  Nic never says no because he thinks its also a lot of fun to make it/braid it.

Swedish Cardamom Bread



Swedish Cardamom Bread

Ingredients

2 Cups of Almond milk (and some extra to brush on top)
2 Tablespoons of ground Flaxseed Meal
1/3 cup agave nectar
1/3 cup canola oil
1 Tablespoon active dry yeast
1 1/2 teaspoon salt
1 heaping teaspoon ground cardamom seeds
5 1/4 cup of Daisy Bread Flour
Sugar to sprinkle on top


First stir together the almond milk, flaxseed meal, agave nectar, canola oil, yeast, salt and ground cardamom seeds.  Then add the flour and mix until all flour is incorporated into the mixture.  Cover the bowl with plastic wrap ad let it sit for about 3 hours at room temperature.    Move the bowl to the refrigerator and let it rest there over night.


The next day coat a baking sheet with cooking spay or line with parchment paper (I prefer parchment paper).  Remove the dough from the refrigerator and divide the dough in half.  Divide each half into three sections and create an 18- inch rope of dough out of each section.  Braid the three sections together.

Braiding Bread Dough


Then let the braids rest for 30 minutes, covered with a kitchen towel.  Preheat the oven to 375° F.  

After the bread has rested for 30 minutes brush the top with the extra almond milk and sprinkle lightly with sugar.  Bake until golden brown (about 30-45 min)  Let the bread sit for a few minutes after baking and enjoy!

(this recipe was originally found at Vegetarian Times magazine)

What's New and What's Coming Soon!

Let's Talk About Bread.....

Posted January 16, 2012

At the Daisy Flouring Mill we’ve released a new Bread Flour to kick off the year 2012. On this site we’ll feature many varieties of bread, beginning with Sourdough Bread by Luis Cortes, a baker and a pastry student in our home town of Lancaster PA. We’ll be talking to bakers, educators, and the all- important home bakers as we search for favorite styles of bread, tips about starters, inclusions and yes, photos.Chef Luis


Luis Cortes and Kaitlyn Kozma - come from the YTI Breads classroom in Lancaster, PA, (www.yti.edu) where we visit as often as possible to hang out with these engaging post -high -school pastry students and their teacher, Chef Andy Sciarretta.


Kaitlyn Kozma










Not only do we want to learn from the modules they are studying, we greatly benefit from the perceptive questions they ask about grains, milling and flour. Stay tuned throughout the next few weeks as we visit their pastry classroom and feature their products.


Luis and Kaitlyn pose with their loaf of Brioche, made from rich dough with ever so many good uses.  Brioche is great bread for special occasions, aka parties!

 
For many years, I made and served James Beard’s Onion Sandwiches on small rounds of Brioche dough. You can pile up the onions, parsley and lots of mayo without the dough going gooey and soft, when you create these special doughs with lots of egg in them.

Chef SciarettiBrioche comes from rich dough. It requires special care because it is usually softer and stickier than lean bread doughs. The gluten structure has a lot more work to do, holding together all of the sweet ingredients.  So be especially careful in proofing and baking sweet dough products

See our Basic Brioche Recipe - click here.


 Please send us your stories, pictures, recipes, questions and requests via email to Daisy@ DaisyFlour.com


 

Featured Customer

Expressly Local

Posted January 2, 2012

A trip to this well-preserved, former hardware store in downtown Lancaster is both a look at a wonderful old building, plus a chance to see historic re-use featuring local food products, instead of nails, buggy parts and the dry goods of its former life.                                   

Expressly Local Store

The building was built in 1870 and has been thoughtfully restored – with sensitivity to the kind of materials used in the original design. Most of it was untouched. Although it needed modern functionality, the old look was carefully kept in place by architect Gene Aleci for use by Expressly Local.


For many years, owner Cheryl Young got up early, drove to farms in the southern end of Lancaster County and brought back raw milk and fresh eggs from pastured hens. She and a partner sold them from their back porch with only word-of-mouth advertising.


This pioneer effort anticipated the current full-scale industry designed to connect farmers to city dwellers who see the value in eating fresh foods from known growers.


A bit more than a full year ago, the Expressly Local brand and product line were expanded, well beyond a porch-sized business, because customers wanted more than just milk and eggs. The building was available and appropriate. The plan came together.

Expressly Local Store

Today, Cheryl’s daughter Danielle helps her mother with the retail part of the business.


Every variety and every size bag of Daisy Flour is sold here, along with bulk items used in both recipes and what might be called freestyle cooking. There are nuts, beans, coffee, natural sweeteners, cereals, in bulk, but the emphasis is on lots and lots of local and chemical-free produce, said Cheryl recently.  She continues to search out locally made grocery items such as jams and baked goods. She sells meats and local dairy products, such as butter, yoghurt, cheese.

“We are decidedly and increasingly local,” she said.  Visit Expressly Local at 13 W. King St., Lancaster PA

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