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 and refrigerated the dough for Jenny the night before.

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

  1. This looks like a really cool experience! I love how you got to see the process from start to finish. I bet the bread tasted that much better for it,

  2. Wow awesome trip. That would be some fresh flour right out of the mill!! Would love some Gold Medal gear. Thanks for the post.

  3. Wow….Devil’s Food Cupcakes. YUM. And a chance to win a silpat mat and all those other goodies – how perfect!

  4. I don’t know what it is about Gold Medal Flour, but in my husband’s family, the “Roth Apple Pie” (which his mom had to learn to bake before marrying his Dad) is made ONLY with Gold Medal!! They waved the pre-wedding pie requirement for me, but soon after my husband and I had our pie workshop day with Aunt Nancy. Of course, Gold Medal Flour was used!

  5. I’m a big fan. I impressed my house guests this morning with a Blueberry Lemon Curd Ring — yumm! Think I’ll try a fruit pizza on the grill tonight.

  6. Thanks for the links for summer cooking–as I’m sure you know it’s kind of hot in the Twin Cities this week! And thank you for the great giveaway!

  7. WOW! That is a gorgeous dessert table. I’ve always wanted to try making a filled braided loaf and yours looks wonderful.

  8. This is the only flour our household uses, as well as the rest of my family! This would be a great gift to give to my Grandmother when she gets back from vacation – she’s the only who will never (ever) stray from Gold Medal.

  9. I just gave out your traditional white bread recipe out to an older woman who wanted to make it and had lost the recipe.

  10. Looks awesome! Thank you so much for posting all the pics. Even a wild imagination can’t visualize food that looks that wonderful!

  11. I LOVE GOLD MEDAL FLOUR!. This will be forwarded. I have had a passion for baking/cooking since I was young and hope everyone can enjoy great food.

  12. Thanks to you and Gold Medal for sharing with one of us. Those are some yummy looking recipes in the bake off.

  13. What a fun trip to Kansas. It’s always great to see where our food actually comes from!What a neat giveaway–items that every baker needs.

  14. Years ago, I used to drive Amish neighbors to the feed mill that sold 50-lb. sacks of Gold Medal “Washburn’s Wheat-a-Laxa” flour. The mill is long closed, and I’ve been able to get it occasionally through restaurant supply companies, but it is getting very difficult to source. Hope your new association with Gold Medal will popularize this wonderful flour, and get them to make it available at big box groceries.
    Glad you can spread the word about ABin5 through yet another option!

  15. You both seem to have such fun! Love your books and cooked a loaf in the crockpot today! Thank you so much for making me a bread baker.

  16. I love the books, and really enjoy the idea of you two in a bake off! I’d really like to see some of the recipes.

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