Four Nights A Week

During this, one of the hottest stretches of weather we’ve had this summer, I’ve made it a mission to try out my new stand mixer.

My 30-year-old Kitchen Aid has been a workhorse, but lately we’ve made multiple paddle replacements and not only does it rock the bowl in the stand, but the motor is making some pretty funky noises. Given that I’ve turned to baking bread at least once a week, I needed a new heavy-duty mixer, which for me has been an Ankarsrum Assistent Original. I like it so far, but it is something to get used to using.

First of all, the mixer bowl rotates and the beater or other mixing piece stays still. There are adjustments to mixing which I am learning to make. Instead of putting the dry ingredients into the bowl and adding the liquids, the Ankarsrum employs the opposite order: liquids first, dry second.

In the spirit of ultimately downsizing and consolidating our small kitchen appliances as they need replacing, the Ankarsrum seems to be a good fit for me. Eventually I’ll be able to replace my blender and ice cream maker with attachments that will fit onto the mixer base.

So even though it’s a hot, humid day in New England, I’m baking bread. And learning to do something in a new way. And maybe questioning my sanity in lighting up the oven when it’s humid and over 90 outside.

Fresh Rosemary and Sea Salt Focacci

Click on the link embedded above for the recipe I used.

Ingredients

• Dry active yeast
• Water
• Olive Oil
• Bread Flour
• Salt (for dough)
• Honey
• Fresh Rosemary
• Sea Salt (for topping)