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)…
….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…
… 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…
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:
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)…
1/2 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:
- In a Dutch Oven
- Grilled pizza
- Pumpernickel done on the grill
- Rustic fruit tart on the gas grill
- Brioche on a grill
- Bread on a Coleman stove (camping)
- Kohlrabi Greens Pizza on the grates
- Fruit pizza on the grill baked with the stone
- Grilled flatbread, workhorse summer bread
- Whole wheat pita on gas grill, on a stone
- Limpa, in a cloche, on the grill
- Baguette on the gas grill