Hunger continues to rise in the region
12/09/08 12:00PM By Jane Lindholm  Download MP3
New USDA numbers out this fall rank Vermont 14th highest in the nation for hunger. Hunger affects more than 1 in 10 Vermont households - that's nearly 27,000 households that are running out of food or don't have enough food for an active and healthy life. With more layoffs and Wall Street uncertainty expected this year, area food shelves say the problem will only gotten worse. We check in with leaders at organizations across the state, including Christine Foster with the Vermont Foodbank, Melinda Bussino with the Brattleboro Area Drop In Center, and Joanne Heidkamp with the Vermont Campaign to End Childhood Hunger. (Listen)
Also, one Vermont company that has found a unique way to combat hunger is King Arthur Flour. Through its Life Skills Bread Baking Program, they've taught more than 85,000 school children how to bake bread. In turn, they've shared this bread with shelters for the homeless and local food kitchens. And now instructor Paula Gray teaches us how to make a loaf of whole wheat. (Listen)
Here It Is! The Basic Bread Recipe
Makes 2 loaves (Alert!!! This recipe takes about 3 1/2 hours to make.)
2 cups warm water (or 1 cup warm water + 1 cup warm milk)
4 tablespoons (1/4 cup) sugar
1 packet Red Star Active Dry Yeast
2 cups King Arthur 100% Organic White Whole Wheat Flour
1 tablespoon salt
4 tablespoons vegetable oil (or ½ stick soft butter)
4 cups King Arthur All-Purpose Flour, plus extra for kneading
In a large bowl, combine warm water, sugar, yeast, and 2 cups King Arthur 100% White Whole Wheat Flour. Cover mixture with a clean towel and let stand 10 minutes until bubbly.
Stir in salt and vegetable oil (or butter, if using).
Stir in King Arthur All-purpose Flour, 1 cup at a time. When the dough holds together and all flour is mixed in, plop dough out onto a clean, floured surface.
With a little flour on your hands, knead the dough. As you knead, sprinkle your hands or the work surface with just enough flour to prevent sticking. After 5 minutes, take a break and let the dough rest.
Scrape out the mixing bowl, and grease the bottom and sides.
Knead the dough for a few more minutes. It should feel springy and smooth. (When you lightly press into it with your fingertips, it will bounce right back.) Put dough into the bowl and turn the dough over once. Cover the bowl with plastic wrap and a clean towel, and let the dough rise in a warm place until double in size, about 1½ hours.
Gently deflate the dough, and turn it out onto a floured surface. Divide dough in half and shape into 2 loaves.
Grease a baking sheet; put your loaves on it. Cover the dough with plastic wrap and a clean towel and let the dough rise again for 30 minutes. Preheat oven to 375ºF.
Carefully remove plastic wrap and slash the tops of the loaves with a sharp knife. Bake the loaves for about 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Cool the bread on a rack. Enjoy!
© The King Arthur Flour Company, Inc. - 2006
AP Photo/Alden Pellett