Farm to Table with Gold Medal Flour in Kansas, with fantastic video and our braided Danish recipe!

amber waves of grain

We’re back from Kansas following a terrific learning, baking, and video-shooting trip with our new sponsor, Gold Medal Flour.  Many of you know that we;ve used Gold Medal flours for years.  We even tested our books with them–they work beautifully and the loaves always turn out great.  So we were thrilled to fly to Kansas with the Gold Medal team to visit one of their wheat growers and see their largest mill, and shoot a fantastic video.

 

It was hot down in Kansas, and that reminds me– it’s time to re-post the links to our summer outdoor-baking ideas (at the bottom)…

Jay Armstrong…

….is a fourth-generation Kansas farmer, working 2,700 acres with the help of some very cool machines, like this combine…

….which strips whole-grain kernels of wheat from the straw and chaff of the wheat stalks:

Despite all the technology available to him, Jay’s preferred method for testing the wheat to see if’s ready for harvest is to pick a stalk, rub away the chaff in his hands until he has kernels, and then chew them.  If it turns to gum in his teeth,he knows it’s got too much moisture to harvest (and he won’t get his full price).  If it cracks, it’s ready for the combine…

Don’t worry, he didn’t let either of us drive…

Our two acres harvested, off we went to the KC mill (third-largest in North America)…

…where the wheat’s ground into flour

Gold Medal Flour

… and loaded onto the trains (which come right into the building).

Then off to the Culinary Center of Kansas City for a Bake-Off–the rules were that we each had to bake one of the other blogger’s recipes…

Our workstation…

Jenny Flake of Picky Palate drew our recipe, for Raspberry Braided Danish…

… and she beautifully executed the all-important (but simple) dough-cutting step.  We’d mixed the dough for Jenny the night before (and stored it in a hotel-room refrigerator!).

Zoe and I drew Jamie Lothridge’s recipe (from My Baking Addiction) for fabulous Devil’s Food Cupcakes with Mocha Buttercream and Toasted Coconut, and Zoe adorned them with candied bacon and sugar lace…

The Gold Medal bloggers, from left: me, Maegan Brown of Gold Medal’s BakerMama (link’s not up yet), Jamie Lothridge of My Baking Addiction, Lori Lange of Recipe Girl, Maria and Josh Lichty of Two Peas and Their Pod (plus their adorable baby), Jenny Flake of Picky Palate, and Zoe.

… and our handiwork, from left, Jamie’s cupcakes that Zoe and I made, Jenny’s Oven-Baked Pumpkin Doughnuts,  Lori’s Cookie Dough Brownie Bars, Maegan’s Apple Crumb Pie, Maria and Josh’s Over the Top Brownie Bars, and the Braided Raspberry Danish from us.

Maegan Brown of Gold Medal’s BakerMama (link’s not up yet), .

It was an awesome dessert table.  But I did say something about a Gold Medal giveaway, didn’t I?

The prize will contain:  a Gold Medal Flour apron, a Wilton Elite three-tier cooling rack, a Silpat non-stick baking mat, a Norpro stainless steel cookie scoop, some Over the Rainbow cupcake liners, and some Gold Medal measuring cups and bowl scraper.  We’ll be selecting one random winner sometime in the next two weeks (we’ll give a heads-up when we’re about to close the contest on Twitter and Facebook).  To enter, just comment below (our usual contest rules apply, US residents only, only one comment per entrant, etc.). We’ve Picked a Winner!!!

Here’s one I did at home:

Braided danish from artisan bread in five minutes a day

It’s not really braided.  Here’s another, with savory fillings from an earlier post; same idea but with Spinach, Feta, and Pine Nuts.

The Recipe:The trick is not difficult, check out the video of how it’s done at http://www.artisanbreadinfive.com/2012/04/17/braided-danish-new-video (here’s the recipe)…

1 1/2 pounds (cantaloupe-sized portion) Brioche dough (can swap Challah dough from our first book for a lighter effect)

1/2 cup softened cream cheese or substitute almond cream (blend 1/2 cup almond paste with 1/4 cup softened butter, 1/4 cup flour, 1 egg, and 1/4 teaspoon almond extract in a food processor; freeze excess)

1/2 cup raspberry or strawberry jam or preserves

1 cup fresh raspberries or sliced strawberries

Egg wash (1 egg beaten with 1 tablespoon of water)

Sugar for dusting the top

Line a baking sheet with parchment paper or a silicone mat.
Roll out the dough into a narrow rectangle 1/8-inch thick.
Place the dough onto the lined cookie sheet.  Cover the center third of the dough with the cream, jam, and berries as in the video.
Use a pizza wheel to cut about 12 strips down each side; each strip should be about 1/2-inch wide.  Fold the strips, left over right, crisscrossing the filling.  Allow to rest for 40 minutes (20 in a pinch).
Preheat the oven to 375F.  Brush with egg wash and sprinkle generously with sugar.
Place cookie sheet in center of the oven and bake for about 35 minutes or until golden brown and bubbling.  Can serve slightly warm.

And we have a savory version, with spinach, feta, and pine nuts…

 

 

Now, the links to our summer outdoor-baking recipes:

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If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

195 thoughts on “Farm to Table with Gold Medal Flour in Kansas, with fantastic video and our braided Danish recipe!

  1. I have to try that danish recipe! I have baked hundreds of loaves of bread and other bread products, and made hundreds of pizzas using Gold Medal flour – glad you are connected to them!

  2. I’m new around here and just made my first batch of you’re master recipe yesterday. It’s wonderful! I can’t wait to try more. No more store bought bread for my family. Thank you!

  3. Been making bread baked in my Crockpot now that it’s hot; thanks for turning me on to the idea a few weeks back! Also making pizza and flatbread on the gas grill outside.

  4. I just can’t get enough of everything you guys are involved in. This is a fabulous giveaway!

  5. As a Kansan, I wish you had better weather to visit our beautiful state. It has been crazy hot here over the past week. That sounds like a fascinating trip.

  6. I had a fear of yeast until I discovered your recipes. I have all of your books and use them often. Looks like you had a fun and creative time! Wish I could have been there to see everyone in action!

  7. Such great trip pictures and I loved the lace topped cupcakes, great way to make them look even more delicious and special.

  8. I love that 3-tiered cooling rack! That would save a lot of counter space when baking. She did a beautiful job on your Danish :)

  9. Fun contest! You know, if you *really* baked bread from scratch, I guess you’d have to grow your own wheat… ;) Now you know how to harvest it!

  10. I have tried the Danish recipe (with a savory filling) and was pleased by how well it turned out. The instructions were excellent.

  11. Wow I was salivating just looking but would like to know if there is a place to get all these recipes?? They ALL sounded so wonderful. Thanks for sharing all the details on Gold Medal also… very interesting.

  12. Thanks for the summer baking ideas (again). I’ve been going through withdrawal. I did try the crockpot method and thought it was pretty good.

  13. Looks like great fun! Now I understand why you had posted on facebook about mixing up bread dough in your hotel room. I thought you were crazy at the time.

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