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FROM:
JOG Distribution, Inc., P.O. Box 77321, San Francisco, CA 94107
Free, Popular Bread Recipes
Now Online San Francisco, CA (June 2003) – How about a slice of lemon poppy seed bread, hot from the oven? JOG Distribution, Inc. recently acquired the venerable Stone-Buhr Flour brand, and to celebrate, the company is featuring 14 free bread and dessert recipes for home bakers on its web site, www.stone-buhr.com. The easy-to-make recipes are selected from the classic baking book, Gourmet Cooking with Whole Grains, published by Stone-Buhr years ago and recently updated and reissued in CD-ROM format. Honeyed wheat bread and chocolate yeast cake instructions are among those posted on the site. (See the quick lemon poppy seed bread recipe below.) “These recipes are like Stone-Buhr flour itself − timeless and tasty,” said Josh Dorf, president and CEO of JOG Distribution, Inc. “I’m excited about sharing them free of charge with the home bakers who make Stone-Buhr their flour of choice.” Stone-Buhr is a 100-year-old brand with a rich heritage in the Pacific Northwest and a dominant position in retail whole wheat flour sales for the West Coast market. Stone-Buhr 100% Whole Wheat Flour and Stone-Buhr Unbleached White All-Purpose Flour can be found in supermarkets throughout California, Oregon and Washington. Stone-Buhr’s lasting popularity can be traced to the brand’s century-old recipes that use only premium Montana wheat berries and prohibit adding chemicals during the milling process. These factors make Stone-Buhr a healthy choice for home bakers seeking not just good taste and texture, but solid nutrition. In fact, Stone-Buhr 100% Whole Wheat Flour has the highest protein content of any consumer brand – over 14 percent. JOG Distribution, Inc. is a brand-conscious business focused on providing consumers with high-quality natural and specialty food items from trusted brand names. Plans for the Stone-Buhr brand include actively marketing and promoting the flour line and developing new items to complement existing products. For more information and high-resolution logo images, visit www.stone-buhr.com/about_media.html.
Lemon
Poppy Seed Bread
1 tbsp
poppy seeds
½ cup milk 2 cups sifted Stone-Buhr all-purpose flour 1 tbsp baking powder 1 tsp salt 1 cup shortening ¾ cup sugar 2 eggs 1 tbsp grated lemon rind Combine poppy seeds and milk; set aside. Sift dry ingredients. Cream shortening and gradually add sugar. Add eggs one at a time, beating well after each. Add dry ingredients alternately with milk mixture. Stir in lemon rind. Pour into greased 9 x 5-inch loaf pan. Bake at 350 degrees for 45 to 50 minutes or until done. Remove from pan and cool on wire rack. Makes one loaf. ### |
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