This was quite a week for me! I attended A Steamy Soiree in Scottsdale, hosted by Thermador. I went down to Arizona to check out Thermador’s spanking new steam range and see what all the hype is about. Over the next few days, I’ll be posting about this new appliance and also sharing with you pictures from my trip, the best part of which was all the delicious food that was cooked using the steam range. I’ll also be sharing recipes of some of the foods prepared by the chefs so you can try them out yourself. I swear I must have gained 10 pounds from just one day of eating with Thermador.
A select group of food bloggers were in attendance and they were all so much fun. From bakers to sister bloggers, these people know their food. Me? I really enjoy food. I would not dare call myself a foodie but I was clearly in really good company. We boarded the bus from the Hyatt to Thermador’s showroom around 8am and I was starving. I usually inhale a toasted bagel with vegetable cream cheese on the train in the mornings and my body was asking for some sustenance. After arriving, we got a quick tour of the facilities before they led us to a fully equipped Thermador kitchen with chefs who made our breakfast. There was oatmeal with agave honey, nuts and berries, English muffins and yogurt, among other things. All the items that were cooked were done so with the steam range. I was really dubious about this stove that can cook with steam and I was wondering if the food would be tasteless. The verdict? Everything was incredibly delicious.
Here’s the recipe for the Hawaiian Sweet Bread, as provided by Thermador:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. In a large bowl, beat together the yeast mixture, eggs, pineapple juice, water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour. Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 min. Meanwhile, preheat oven to Steam & Convection Combination mode, 350°F.
Bake in preheated oven for 25- 30 min., or until bottom of a loaf sounds hollow when tapped.
What do you think? Sounds delicious, right?