Baking Mix

By BlueSchmoo

King Arthur's Unbleached All-Purpose Baking Mix

First we'll explain how to make the equivalent of a large box (about 40 ounces) of baking mix, which can be stored on your pantry shelf. The trick here is to use a fat or shortening which is stable at room temperature. When you do, you have a combination that will keep for several months. After this we'll give you some ideas on how to customize this mix so it's completely your own.

—You can substitute up to 50% King Arthur Whole Wheat Flour, Traditional or White Whole Wheat for the unbleached all-purpose flour. This will mean the mix should be stored in the freezer; otherwise whole wheat flour will go rancid. For additional combinations see the KAF website

Ingredients

• 9 cups (2 pounds, 6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
• 5 tablespoons baking powder
• 1 tablespoon salt
• 1/4 cup (1 3/4 ounces) granulated sugar
• 1 cup (6 1/2 ounces) vegetable shortening
• _______________________
• 1/2 RECIPE
• 4 1/2 cups King Arthur Unbleached All-Purpose Flour
• 2 Tbsp + 1 1/2 tsp tablespoons baking powder
• 1 1/2 tsp salt
• 2 Tbsp granulated sugar
• 1/2 cup (3 1/4 ounces) vegetable shortening

Details

Servings 9
Adapted from kingarthurflour.com

Preparation

Step 1

Take a few minutes to decide on what you want to put in your mix, remembering that you can dress up a basic mix with some "Defining Ingredients" (which you'll read about farther on).

In a large bowl, blend together the dry ingredients. Then, with a pastry cutter or your fingertips, cut or rub in the vegetable shortening until it is evenly distributed and the resulting mixture looks like cracker crumbs. That's all there is to it.

I used a food processor in batches for this step 1/4 flour + 1/4 of the shortening etc.