Rye Bread by Bosch (w/ roast pork and veggies)

Can the Bosch Stand Mixture truly handle 6 loafs worth of bread dough?

My first attempt at making sourdough bread sorta  flopped on my inpatients with the Bosch. I just don't have that trust relationship with him yet. This lead to a bread that was so dense it took forever to finish cooking and was later frozen to use for croutons that I further have to chop up smaller.

This test run I wanted to use Rye Bread because I have a bunch of Caraway seeds that I purchased back in the end of February and H.E.B. had Rye flour on sale. Kalen and I bought two bags.

So...it was best to try a recipe that I used before and triple it to see if the Bosch could handle 6 loafs. And the results...the Bosch performed beautifully and I couldn't be happier. It truly mixes like a work horse. My next adventure will be trying wheat flour. Which will be a much dense and more harder dough to mix. For the mean time. If you have a Bosch or are incline to mix by hand....

Rye Bread by Bosch :)

The Dry

• 6.75-7c all purpose flour
• 4c rye flour
• 1/8c caraway seeds
• 4t salt
• 3T sugar
• 2T yeast

Then add the Wet

• 3/4c canola oil
• 3.75c water

Setting Low turn till the flour is gone. Then add,

• 1/4c skim milk

Continue on low medium. Remove, dough once the milk has absorbed. Knead on a flour board. Return to oiled bowl. And let rise for 2hours or until doubled. Then let the dough hook punch the dough. Let rest for 10minutes. Separate dough into three sections. Do not pull the dough, cut the dough or pinch the dough off with fingers. Knead each loaf and form into oiled pan. Oil the top of the loafs. And let rise 1 hour or until doubled. Pre-heat oven to 350. Brush egg wash over loafs. Then, bake 35 minutes or until hollowed.

Till Next Time...Enjoy!

What a beautiful machine, it preformed above what I was hoping and it sure has heck beats hand mixing 3 batches of rye bread. The bread was moist, fluffy, and overall crunchie crust. Just a wonderful and satisfying bread. It would great with dinner this evening.

Roast Pork Loin with onion, mushrooms, and summer squash

Yes that is gravy (sweet and pepper)

 

Pan-sear pork (rolled in seasoning, corn meal, and flour mix) with bacon fat. Add water and saki at bottom of pan for steaming chopped onion, mushroom, and summer squash. Put lid on and bake at 350 for 1hr 15minutes. Pull out of oven and let rest with lid on for 30minutes. This keeps all the juice in. The gravy was all the left over boiled veggie and pork juice with 2T of butter, handful of all purpose flour, and ground white pepper. Let reduce and serve over pork.

Fruit Medley Ice Cream Custard

Long time no see...finally getting back into the grove of things. Great visit out to Huntsville. Too short if you ask me but Kalen and I have to get back to business and water the plants. :P

This week at the grocery stores have been a real treat! Lots of fresh fruits and nice summer squash at the farmers markets. IN LOVE!

So what better to settle back into the Texas heat than with ice cream. :D

Fruit Medley Ice Cream Custard

In food processor, blend till smooth

• handful of blueberries
• two handfuls of pitted cherries
• one pitted plum
• one pitted peach
• one peeled kiwi
• one juiced small lemon
• one seeded small apple

Heat in sauce pan with

• 1/2c white sugar
• 2T brown sugar

Once most of the liquid has been cooked off and the mixture is a bit thick, slightly sticky, set aside and let cool in refrigerator.


In another small pot, blend and heat till custard coats spoon

• 1.25c skim milk
• 1t vanilla extract
• 3 egg yolks

Set aside to cool in fridge.


In a medium bowl, whip 1.25c heavy whipping cream.

Then add, the cooled custard and fruit mixture. Fold all together.

Pour into ice cream maker (for our ice cream maker it was too much so we did two batches) and mix for 30minutes or until ice cream  no longer turns in machine. Freeze in freezer for an hour and serve. Or save for later.

And there you have it...so good!