Post #572 The Mixer Gets a Workout

May 20, 2018 at 7:57 PM | Posted in Uncategorized | Comments Off on Post #572 The Mixer Gets a Workout

Hey, remember this guy?

This is the stand mixer that we found accidentally on sale for $75 at Walmart as we were there to get some incidentals.   It was raining off and on, and Partner/Spouse was working in the morning, so it got a workout today.

I knew a couple of days ago that I was going to do some baking this weekend because I wanted to adapt my favorite bread recipe (courtesy of a friend in Food Interactive on FB whose name always escapes me when I’m writing this blog) to a diabetic friendly product.  Easy enough to do as long as you take care.

But then, I also decided to make a cake.  That got changed to chocolate chip cookies.  So now, at the end of the day, I’ve got two loaves of bread and two dozen cookies, spaghetti sauce on the stove for tomorrow, and resting for just a moment before starting pasta for the lemon pasta with steak strips that we’re having tonight.  And in the middle of all that, we managed to take an hour and a half drive and see some new neighborhoods.  We love doing that.  It was the only break in the clouds today, so we got lucky.

To adapt the bread recipe, which I’ve posted here before so I won’t post it again.  The basic recipe makes two loaves.  It starts by dissolving yeast and sugar into warm water.  But sugar is not really good for diabetics.  So I was going to go with honey, but opted for agave syrup.  It’s a little sweeter so you don’t have to use as much, but we’re only talking about a tablespoon split between two loaves so I went with the whole amount.  You wait about ten minutes for the yeast to activate then add three cups of flour, a tablespoon of salt, and two tablespoons of vegetable oil.  I typically split that into one tablespoon of oil and one of soft butter.  Then you mix it with the paddle attachment rather than the dough hook because it’s going to be very soupy.   You can use AP flour, but I used bread flour because of the changes I was making.  Then after the dough becomes smooth, you add another three cups of flour all at once and let the mixer incorporate it all in at low speed.  So to make the recipe more diabetic friendly, I added three cups of white whole wheat flour.  In the container, it is white.  When it’s mixed in, it turns a light brown.  So once the flour is incorporated, you turn it out on the counter and knead for ten minutes.  Or you can use the dough hook on the mixer.  I like kneading so I can judge how well the dough is doing.  It’s first prove is supposed to be 90 minutes, but I gave it a little longer due to the wheat flour.  Then you gently deflate it, divide it into two and form the loaves using the roll-up method.  Let it prove for 45-50 minutes, then bake at 375 for thirty five minutes after brushing an egg wash on top.

Haven’t tried it yet, because you have allow it to cool completely, but it looks great!

When the bread came out, I turned the oven up to 475 and did a slow low roast to slice thin for sandwiches during the upcoming week.  All you do is keep the roast in the oven at 475 for 7 minutes per pound.  Then turn the oven off and don’t open it for three hours.  That’s when we went for the drive.  At 4:30, the roast came out of the oven, the oven went on at 375, and the butter that had been sitting out went into the mixer bowl to cream.

Yup, cookie time!  Whenever I make chocolate chip cookies, I think of my nephew.  When he was little, my mom convinced him that I ate over 300 Christmas cookies that were actually in the freezer.  I’m sure he still believes that.  However, I did get to use a new toy.  A few weeks ago, we got a baking scoop!  It’s like a miniature ice cream scoop.  I miss the craggy look of my old cookies, but these look good too.

However, the scoop is a little larger than the spoon(s) I normally use so I only got two dozen instead of the normal three and half dozen I typically get.  Small price to pay.

When the last of the cookies came out, I started the spaghetti sauce for tomorrow.  Standard tomato with meat sauce.  So I don’t have to cook tomorrow after work.

So, bread, roast for sandwiches, cookies, spaghetti sauce, and then dinner tonight.  Sliced steak over lemon pasta.

Now that I think about it, maybe it wasn’t the mixer that got the workout.  It was probably the stove.  Go figure.

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