Sunday Baking: Photos + DW Bobload®

[frigilux]

It was 5:15 a.m. My friend Renee had a pancreas + kidney transplant about six months ago, and the local Lions Club was hosting a benefit pancake breakfast and bake sale. My goal was to get these items to the breakfast at 9:00 sharp. With both Frigidaire ranges fired up, I was ready....for coffee. The Technivorm Moccamaster prepares to do its part in banishing my yawns.

Two favorite small-batch roasters: The Lantern (in Sibley, IA), and Bull Run Roasting Co. (in Minneapolis). Bull Run's French Roast is my favorite, but this morning I'm trying their (also excellent) Scandinavian Blend.[this post was last edited: 5/20/2012-12:41]

 

[frigilux]

I've put most of my recipes on my iPad using a great app called "Pepperplate". I'm really into pullman sandwich loaves lately--love the squared off shape for sandwiches and toast.

 

[frigilux]

Kneading bread dough is a snap in the Cuisinart Classic 14-cup food processor.

 

[frigilux]

The dough has risen. Time to slide the lid on and get it in the oven.

 

[frigilux]

When made to a standard 4" size, this recipe is for hamburger buns. Today, they will morph into Giant Sandwich Rolls.

 

[frigilux]

Risen, egg-washed and ready for the oven.

 

[frigilux]

Next: Biscuits. You can't beat a hot-from-the-oven biscuit of course, but since these are going to be cooled and boxed for the bake sale, I'm using a cream biscuit recipe. They hold up well, and can even be frozen.[this post was last edited: 5/20/2012-15:59]

 

[frigilux]

Finally, two batches of blueberry scones. Hands-down my favorite scone.

 

[frigilux]

A few pulses in the KitchenAid processor makes quick work of cutting butter into the flour mixture.

 

[frigilux]

I like to form scones by lining an 8" round cake pan with parchment, then pressing the dough into it. Flip it out, glaze with cream and sugar, cut into eight wedges, and they're ready for the oven.

 

[frigilux]

The parade of finished products: Cream Biscuits

 

[frigilux]

Blueberry Scones (I added a drizzle of icing; my apologies to scone purists!). I like to put baked goods in bakery boxes (thanks to Litin Party, Paper, & Everything in Minneapolis).

 

[frigilux]

Giant Sandwich Rolls: Make a sandwich your meal, or cut in half and share.

 

[frigilux]

The pullman sandwich loaf.

 

[frigilux]

All this rapid-fire baking means the LG is going to be busy. Lots of bowls in the bottom rack.

 

[frigilux]

A fully-loaded upper rack.

 

[frigilux]

A nearly empty cutlery rack---but I'll show it, anyway.

 

[frigilux]

Normal Cycle with steam, 160 degree rinse, and maximum force spray options chosen. It says 2:28, but I'd bet the farm the sensor will shave 30 minutes from that.

Update: I walked in with the goods, and my "usual suspects" clientele put their forks down and got in line. Everything was sold on the spot! It was fantastic to see at least 200 people there to support Renee at 9:00 on a Sunday morning. Gotta love these tiny, little towns on the prairie---at least today, LOL!

 

[polkanut]

Eugene,

I would have put my fork down PRONTO for those scones.  I love blueberry anything!!!

 

[whirlcool]

Were those recipes from the "damn good" cookbook? ->

Those biscuits look fantastic. I've been in the mood for some biscuits & gravy for sometime now. I think I'll give these a try this week.

Thanks for sharing these recipes and that was a VERY NICE thing to do for your friend. You didn't use any gender in your post. I am sure he/she will be very appreciative. With a name like Renee you can't tell if it's a girl or boy. I've met both varieties.

BTW, what is "dough conditioner"?

 

[frigilux]

Tim--Thanks! I've mentioned that I make treats for the lounge at work every Monday morning, and the blueberry scones are definitely the most popular item. I made the same recipe with currants once, and at least six people said, "You aren't going to quit making the blueberry ones, are you?"

 

Allen--Yup, the recipes with the "Damn Good" designation are bound for my completely fictitious cookbook. My fictitious publishing company is called "My Tiny Fevered Mind". You'll notice I'm still tweaking the Pullman Loaf recipe; it has not been consecrated as being DG, yet. The biscuits are wonderful and so simple to make. I make and freeze the biscuits, then make and freeze sausage gravy in small containers. That way I can have a couple whenever the mood strikes. (My friend Renee is a woman. She had been diabetic since her teens, but no more---thanks to the new pancreas.)

 

<span style="text-decoration: underline;">Dough Conditioner (or Enhancer)</span>: Here's where the controversy begins, LOL! Dough conditioner/enhancer is used by commercial bakers. It helps keep the dough moist, fresh, and not-at-all-crumbly for a few extra days. Some of you will be horrified at the list of ingredients, but remember that one only uses 1/2 teaspoon per loaf (3 to 4 cups of flour). I find it allows the best of both worlds: You get the smell, taste, and texture of homemade bread products with the shelf-life of store-bought bread.  I made bread for 35 years before discovering the stuff, but I almost always use it, now.  One may ask "Why the hell would you make homemade bread just to dump additives into it?!" and I will simply refer you back to my 'best of both worlds' rationale.

 

If you're interested, it can be had at prepared pantry.com (along with many other baking specialties).

[this post was last edited: 5/20/2012-17:36]

 

[frigilux]

And the list of ingredients in dough conditioner:

 

[frigilux]

I make a lot of homemade pizza, and I also use Prepared Pantry's "Dough Relaxer".  You can stretch the dough to fit the pan and it doesn't fight back.  

 

[frigilux]

The pizza dough relaxer--not to be used for rolls or other bread doughs--has a shorter list of ingredients.

 

[mixfinder]

Twin Frigidaires

I love that have two of everything to cook with and in and can make expert comparisons.  How are finding the differences in baking with gas and electric ovens?

 

[frigilux]

Hi Kelly!  The ranges are 2002 Frigidaires, both with true convection.  I think you and I are of the same mind on this:  I'll take the electric range every time.  The electric bakes more evenly and the high-powered right front burner boils a huge pot of pasta water faster than the high-powered gas burner.  It's my experience that since the entire bottom of the pan is in contact with the glass, things sauté more evenly and sauces don't get scorched in spots as they can with the more "directional" heat of the gas burners.

 

I've been making an attempt to use the gas range more, lately, because the wear-and-tear is so lop-sided toward the electric.  The gas range has only a small fraction of "use hours" compared with the electric.  The gas range is fine for casseroles and single items, but I find things burn around the edge in cases where, say, you have two 12-cup muffin pans side-by-side on a rack.  That doesn't happen with the electric.  The gas range is also more finicky about having large pans on both the upper- and lower-middle racks. The heat seems to radiate through the whole oven more evenly in the electric.

 

I tried to time all the baking this morning so that I'd use only the gas range, but the pullman sandwich loaf couldn't wait 20 minutes for the 2nd pan of scones to finish, so I fired up the electric for that.  The biscuits baked at 500 degrees; the scones were next at 425; the giant sandwich rolls baked at 400 degrees.  The pullman sandwich loaf went into the electric at 350 degrees.

 

One of the things that drew me to this house back in '02 was that there were both gas and electric hookups in the kitchen. The kitchen windows look out onto my back yard and garden, which is so nice when you're spending hours having fun with food prep. There are two ceiling fans in the kitchen, which whip up a nice breeze when things get heated up.  So the kitchen and the heated/air-conditioned garage with a floor drain were the two things that sealed the deal for me!  It's a modest-sized house, built by a retired farmer in 1963.  He and his wife knew what they wanted.  Apparently, they wanted a large main bathroom but phone booth-sized bedrooms, LOL.

[this post was last edited: 5/20/2012-20:50]

 

[aldspinboy]

Eugine Your bake goods look exceptional work it out my man wow !

I had no idea of your baking skills I love surprises.

I will be glad to get my kicthen one day up and running

as good as yours it is taking some time for me .

I have to be patient.

The Dishwasher is stacked pretty full did they come out well..

I like the way you branded Bob ( Appnut ) ...with a patent R kool.

He would be pleased.

If I start talking about cooking appliances I would be here all day lol.

Nice pair of Frigidares..they are popular in the appliance buisness and move well.

Great food.. Great kitchen.

Thanks .

Darren k

 

[a440]

Everything looks Soooo Goood!
I think I could smell it!
Yea...I would agree your dishwasher load...was a Bob Load!
Brent

 

[petek]

I've never tried any of the commercial dough enhancers. What I do use is a small amount of wheat gluten, some liquid lecithin and some Real Lemon juice (for the ascorbic acid portion) I can never find powdered ascorbic acid around here. I wonder if health food stores would sell it.

Lecithin has to be the stickiest goo known to man, best to spray your utensil with Pam first.

Do any grocery stores sell dough enhancer and relaxer?

 

[launderess]

Pullman Sandwich Pans

Somewhere have a nearly NIB (or at leas it was) vintage heavy pullman bread pan with lid that makes three loaves. Got the thing off eBay years ago, it arrived, was opened, then promptly stashed never to see light of day again! *LOL*

Problem is most of my bread making is whole wheat with the occasional brioche. Hardly ever eat white bread, much less can find a reason to bake three loaves at go. Was told one can use one or two compartments only and fill the unused with water to keep them from "burning" if empty inside the oven.

Way to go on the baking! Very well done indeed.