Model Bakery? Has anyone purchased their food or used their cookbook?

Yes, I've been to Model bakery in Napa a number of times. The english muffins

there are legendary. I practically begged for the recipe a few years ago but they wouldn't budge. I've been drooling over the book the past couple of months and was thrilled to find a recipe for the english muffins within. May have to cave and add the book to my collection eventually.

 
REC: Here's their Berries and Cream Cake plus Morning Glory Muffins

Berries and Cream Cake
Model Bakery’s Berry and Cream Cake was inspired by the aunt of the bakery’s founder, Karen Mitchell.
From "The Model Bakery Cookbook"

Serves 10 to 12

1 recipe white cake or Auntie Emma’s Buttermilk Cake (recipe follows)

1/2 cup simple syrup (recipe follows)

1 recipe vanilla butter cream (recipe follows)

Filling

1 quart (455 g) fresh strawberries, raspberries, blueberries, blackberries or a combination

1 cup (240 ml) heavy cream

1 Tbsp. sugar

Apricot glaze:

1/4 cup (100g) apricot jam or preserves

1 Tbsp. water

Auntie Emma’s Buttermilk Cake

1 cup (225 g) unsalted butter, room temperature, plus more for the pan

Unbleached all-purpose flour for the pan

2 3/4 cup (355 g) cake flour (not self-rising)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. fine sea salt

1 1/4 cups (300 ml) buttermilk

1 tsp. pure vanilla extract

1 3/4 cups (3550 g) sugar

4 large eggs at room temperature

Position a rack in the center of the over and preheat to 350 degrees. Lightly butter three 8-inch cake pans that have 2 inch sides. Line the bottoms with parchment paper or wax paper rounds. Dust the insides of the pans with all-purpose flour and tap out the excess.

Sift the cake flour, baking powder, baking soda and salt together into a medium bowl.

Stir the buttermilk and vanilla together in a glass measuring cup. Beat the butter in a large bowl on medium speed (or with a wooden spoon) until butter is smooth, about 1 minute. Gradually beat in the sugar and mix, scraping down the sides of the bowl often, until very pale in color and light in texture, about 4 minutes (or 10 by hand). Add the eggs, one at a time, beating until absorbed after each addition. Reduce the mixer speed to low. Add the flour mixture in thirds, alternating with two equal additions of the buttermilk mixture, mixing just until smooth. Divide the batter evenly among the pans and smooth the tops. Rap the pans on a work surface to disperse any air bubbles.

Bake until the cakes are golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cook in the pans on wire racks for 10 minutes. Invert and unmold onto the racks and peel off the paper. Turn the cakes right side up and let cool completely. The cakes can be stored, wrapped in plastic wrap, at room temperature for up to 1 day.

Simple Syrup

Makes abut 3/4 cup.

Nothing more than sugar and water boiled together into a light syrup, this sweet liquid is brushed onto cake layers to prevent them from drying out and provide extra flavor. Cakes with butter-based batters harden when refrigerated and the syrup moistens them so they can be served chilled.

You will only use 2 to 3 Tbsp. for a cake, but make the entire batch and use it to sweeten iced tea or coffee.

1/2 cup sugar

1/2 cup water

Bring the sugar and water to a boil in a small saucepan over high heat, stirring constantly. Boil, without stirring, until slightly reduced, about 1 minute. Let cool completely. Transfer to a covered connection and store in the refrigerator for up to 1 month.

Vanilla Buttercream

A couple of caveats: Make sure the cooked meringue is beaten until it is absolutely cool. The butter should be at cool room temperature, malleable but not so soft that it becomes shiny. Basic buttercream can be flavored, so it is a workhorse.

Makes about 4 cups.

1 1/4 cups (250 g) sugar

5 large egg whites

2 cups (455 g) unsalted butter, at room temperature

1 tsp. pure vanilla extract

Combine the sugar and egg whites in the bowl of a stand mixer. Choose a saucepan that will hold the mixing bowl snugly. Add about 2 inches of water in the saucepan and bring to a simmer over high heat. Reduce the heat to low.

Put the bowl in the saucepan over the water. The bottom of the bowl should not touch the water. Whisk constantly by hand, scraping down any splashes of egg white on the sides of the bowl with a heat-proof spatula, until the mixture is hot to touch, white in color and the sugar is completely dissolved, about 2 minutes. The idea here is to stir and warm the whites while dissolving the sugar, not to whip the mixture.

Affix the bowl to the mixer and fit with the whisk attachment. Beat on medium-high speed until the mixture forms stiff, shiny peaks and is completely cool, about 10 minutes.

Reduce the mixer speed to medium. Beat in the butter, 1 tablespoon at a time, waiting until each addition is absorbed. Increase speed to medium high and continue beating until light and fluffy, about 1 minute. Beat in the vanilla.

The buttercream can be made up to one day ahead, transferred to a covered container and refrigerated. Bring to room temperature, then beat the mixture until fluffy before using.

To assemble the cake:

Make the filling:

Reserve 5 or 6 of the best-looking berries for a garnish. Hull the remaining berries and cut into a 1/4-inch dice. Spread the diced berries on paper towels to drain.

Whip the cream and sugar together in a chilled medium bowl with an electric mixer on high speed until stiff. Fold in the berries.

Using a long, serrated knife, trim the tops of the cake layers so they are flat and even. Place one cake layer on a

7-inch cardboard cake round. Brush on one-third of the simple syrup. Spread with half of the cream mixture.

Top with another cake, brush with half of the remaining syrup and spread with the remaining cream mixture.

Top with the final cake layer, trimmed side down and brush with the remaining syrup. Transfer 1/2 cup of the buttercream to a pastry bag fitted with a 3/8-inch plain round tip. Set aside at room temperature.

Transfer the cake to a decorating stand. Frost the top and then the sides with a thin layer of buttercream.

Refrigerate until the buttercream is set, about 30 minutes. Return the cake to the turntable and frost with the remaining buttercream, giving it a smooth finish. Holding the teeth of a decorating comb against the frosting on the side of the cake, rotate the cake to create ridges. Refrigerate for at least

1 hour, up to one day.

Make the glaze: Bring the jam and water to a brisk simmer in a small pan over medium heat, stirring often. Cook, still stirring, until thickened, about

1 minute. When you drop some of the glaze from the spoon, the last drops should be very thick and slow to fall. Strain through a wire sieve into a small bowl.

Transfer the cake to a cake platter. Arrange the reserved berries on top of the cake in the center. Brush the berries with the warm apricot glaze; you may not use all of it.

With the buttercream in the pastry bag, pipe a scalloped border around the top and bottom edges of the cake. Refrigerate until chilled, at least 1 hour and up to 8 hours. Let stand at room temperature for 30 minutes before serving.


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The Model Bakery: Morning Glory Muffins
Morning Glory Muffins are one of the bakery’s popular breakfast items.

From "The Model Bakery Cookbook"

Makes 16 muffins

2 1/2 cups unbleached all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. fine sea salt

1/2 tsp. ground cinnamon

1 1/2 cups shredded carrots

1 Granny Smith apple, peeled, cored and shredded

1 cup vegetable oil

1 1/2 cups sugar

3 large eggs at room temperature

1 tsp. pure vanilla extract

2/3 cup sweetened shredded coconut, plus 1/4 cup

1/2 cup dark raisins

Position a rack in the center of the oven and preheat to 400 degrees. Line 16 standard muffin cups with paper liners.

Sift the flour, baking powder, baking soda, salt and cinnamon together into a medium bowl. Combine the carrots and apple in a small bowl.

Beat the vegetable oil and sugar together in a large bowl with a handheld mix set on high speed until light in color, about 2 minutes. (Or whisk by hand for 2 minutes.)

One at a time, add the eggs, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture in thirds, alternating them with two equal additions of the carrot mixture and mixing just until combined after each addition. Mix in the 2/3 cup coconut and all of the raisins.

Using a No. 16 food-portion scoop with about a 1/4 cup capacity, transfer the batter to the lined muffin cups. Sprinkle the remaining 1/4 cup of coconut over the tops.

Bake until the muffins are golden brown and a wooden toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pans for 5 minutes. Remove from pan and transfer to a cooling rack. The muffins can be stored in an airtight container at room temperature for up to 1 day.

http://napavalleyregister.com/the-model-bakery-shares-time-tested-recipes/collection_8ab6bd90-1f49-11e3-899d-001a4bcf887a.html

 
REC: The Model Bakery

The Model Bakery’s English Muffins
Author: Rick Rodgers
Makes: Makes 12 English Muffins

Ingredients

Biga:

1/2 cup/75 g bread flour
1/4 cup/60 ml water
1/4 tsp instant (also called quick-rising or bread machine) yeast

Dough:

1 1/3 cups/315 ml water
3/4 tsp instant (also called quick-rising or bread machine) yeast
1 Tbsp plus 1 tsp extra-virgin olive oil
1 1/2 tsp fine sea salt
3 1/2 cups/510 g unbleached all-purpose flour, as needed

Additional Ingredients:

1/4 cup/35g yellow cornmeal, preferably stone-ground
6 Tbsp/90 ml melted Clarified Butter, as needed

Instructions

To Make the Biga: At least 1 day before cooking the muffins, combine the flour, water, and yeast in a small bowl to make a sticky dough. Cover tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. The biga will rise slightly.

To Make the Dough: Combine the biga, water, yeast, olive oil, and salt in the bowl of a stand mixer. Affix the bowl to the mixer and fi t with the paddle attachment. Mix on low speed until the mixture looks creamy, about 1 minute. Mix in 3 cups/435 g of the flour to make a soft, sticky dough. Turn off the mixer, cover the bowl with plastic wrap, and let stand for 20 minutes. (To make by hand, combine the water, biga, yeast, oil, and salt in a large bowl and break up the biga with a wooden spoon. Stir until the biga dissolves. Mix in enough flour to make a cohesive but tacky dough. Cover and let stand for 20 minutes.)

Mix in enough of the remaining flour to make a soft dough that barely cleans the mixer bowl. Replace the paddle with the dough hook. Knead on medium-low speed (if the dough climbs up the hook, just pull it down) until the dough is smooth and elastic, about 8 minutes. Turn out the dough onto a lightly floured work surface to check its texture. It should feel tacky but not stick to the work surface. (To make by hand, knead on a floured work surface, adding more flour as necessary, until the dough is smooth and feels tacky, about 10 minutes.)

Shape the dough into a ball. Oil a medium bowl. Put the dough in the bowl and turn to coat with oil, leaving the dough smooth-side up. Cover with plastic wrap. Let stand in a warm place until almost doubled in volume, about 2 hours. (The dough can also be refrigerated for 8 to 12 hours. Let stand at room temperature for 1 hour before proceeding to the next step.)

Using a bowl scraper, scrape the dough out of the bowl onto a lightly floured work surface. Cut into twelve equal pieces. Shape each into a 4-in/10-cm round. Sprinkle an even layer of cornmeal over a half-sheet pan. Place the rounds on the cornmeal about 1 in/2.5 cm apart. Turn the rounds to coat both sides with cornmeal. Loosely cover the pan with plastic wrap. Let stand in a warm place until the rounds have increased in volume by half and a finger pressed into a round leaves an impression for a few seconds before filling up, about 1 hour.

Melt 2 Tbsp of the clarified butter in a large, heavy skillet (preferably cast-iron) over medium heat until melted and hot, but not smoking. In batches, add the dough rounds to the skillet. Cook, adjusting the heat as needed so the muffins brown without scorching, adding more clarified butter as needed. The undersides should be nicely browned, about 6 minutes. Turn and cook until the other sides are browned and the muffins are puffed, about 6 minutes more. Transfer to a paper towel–lined half-sheet pan and let cool. (It will be tempting to eat these hot off the griddle, but let them stand for at least 20 minutes to complete the cooking with carry-over heat.) Repeat with the remaining muffins, wiping the cornmeal out of the skillet with paper towels and adding more clarified butter as needed.

Split each muffin in half horizontally with a serrated knife. Toast in a broiler or toaster oven (they may be too thick for a standard toaster) until lightly browned. Serve hot. (The muffins can be stored in an airtight container at room temperature for up to 2 days.)

A couple of notes: You will need a heavy skillet or griddle (preferably cast-iron) to make these. And be sure to make the biga at least 12 hours before making the dough. Since you will probably be toasting the muffins, they don’t have to be fresh from the griddle; so make them a day or two ahead (or freeze them) if you wish.

http://www.bakepedia.com/model-bakerys-english-muffins-recipe/

 
I used Model's pecan roll filling/pan coating for the cinnamon rolls this morning.

Filling is a nice theory: rather than melt the butter and brown sugar in a pan, you cream butter/sugar/cinnamon to a paste; spread half inside the rolls, spread half in the pan. Add nuts everywhere.

After baking they didn't drop out of the pan very well since THEY WERE ICE COLD FROM RIDING 70 MINUTES IN 35 DEGREE WEATHER IN AN ICE COLD COMMUTER VAN.

(Okay, I've sufficiently vented the "I put up with mosquitoes and muggy 98 degree damp heat for 9 months out of the year. Now I have to deal with ice on the windows??" frustration.)

I may try lining the pan with a Silpat the next time so the caramellized nuts fall out easier. The sugar coating was a bit too sweet for me. Happily, the book gives gram weight so I know I used the exact amount of brown sugar...next time I'll use 1/3 less.

 
Next time make a "hot box"....

I learned this from someone here, back when we were Gail's. Take a cardboard box, put a towel on the bottom, put in hot pan, put towel on top, close top and bring where ever you need to go.

Stuff stays hot for hours. In fact, when I do this with coffee cakes to bring to work/etc., I often find they are still too hot to eat so now I try to let them cool some before putting in the "hot box."

Great for bringing a hot pie to a potluck or whatever too. I once baked a pie and drove through dead stop beach traffic (1.5 hrs) to attend a meet-up and the pie was still too hot to eat, but everyone there was SO impressed to have a pie still hot from the oven. I've had dishes still be nearly too hot to eat 5 hrs later!

The hot box is one of my favorite tips I got from Gail's.

ETA, From the post above I see it was CathyZ who originally gave that tip - thought so, but wasn't sure. Works great!

 
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