Our Recipes
Bread
| I use Nicole's Kristy Kreme donut recipe....
I just typed this up for Becca (I have been making the adjustments as I go...)
This is how I make the bread from Nicole's KK donut recipe....
I get 3 good sized loaves out of it... plus some rolls because it never quite makes 4 good loaves for me....
If anyone can help me switch it from sugar to honey I'd love it.
5 tsp. yeast
1/2 C. warm water (105-115?F)
3 C. lukewarm milk (can substitute up to 1c water for part of milk)
1 C. sugar
2 tsp. salt
2 tsp. vit c powder
4 eggs
2/3 C. olive oil
11-13 C. ground hard white wheat
Dissolve
yeast in warm water in a small ss bowl, set aside. Add milk, salt,
sugar, vit c powder, eggs, oil and 3-4 cups flour to the Bosche mixer.
Beat on low speed 1 minute. Beat on medium speed scraping bowl
occasionally, 2 minutes. Add dissolved yeast (use spatula to scrape
bowl. Add remaining flour 1-2 c at a time, mixing on 1-2 about 2min
after each addition. Mix/knead at 2 for 5-8min until elastic. Turn out
of mixer, form ball, place in lightly oiled/sprayed large ss bowl.
Cover and let rise in warm place, until double, 50 to 60 minutes.
(Dough is ready when indentation remains when touched.)
Turn
dough onto lightly floured surface; roll around lightly to coat with
flour. Knead 2-3 min. Cut into 4 equal pieces (or 3 larger and 1
smaller piece ? consider your loaf size). Gently roll each piece of
dough out into an oval approximately as wide as the bread pan is long
with floured rolling pin. Then roll up oval to form a loaf shape and
place in a sprayed bread pan. Place above oven to rise. Rise approx.
1hr. Bake at 325 for 25-30 min until browned and sounds hollow when
thumped. Turn out onto clean dishtowel. Brush all sides with
softened/melted butter? cover with an additional clean towel.
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http://www.holisticurology.com/nutrition..ark=Nutrition+Tips
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No does not taste like donuts since no glaze... but a nice soft non *wheatie* bread.... while still being 100% wheat.
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I
made baked donuts from it once & they only tasted like donuts if
you dipped them IMMEDIATELY after they came out of the oven so the
glaze would soak in. If you waited too long they tasted like a slightly
sweet bread with glaze on it. :LOL They do make REALLY good rolls. Maby
I will use that recipie for the Thanksgiving rolls.
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I never bother scalding the milk... and right now do half water half milk....
Doughnuts
2 pkg. yeast
1/4 C. warm water (105-115?F)
1 1/2 C. lukewarm milk (scalded then cooled)
1/2 C. sugar
1 tsp. salt
2 eggs
1/3 C. shortening
5 C. all-purpose flour, divided
Vegetable oil
Dissolve
yeast in warm water in a 2 1/2-quart bowl. Add milk, salt, eggs,
shortening and 2 cups flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed scraping bowl
occasionally, 2 minutes. Stir in remaining flour until smooth. Cover
and let rise in warm place, until double, 50 to 60 minutes. (Dough is
ready when indentation remains when touched.)
Turn dough onto
floured surface; roll around lightly to coat with flour. Gently roll
dough 1/4-inch thick with floured rolling pin. roll up into a loaf and
bake at 325
makes 4 loaves for us
not real sweet at
all.. but oh so light! I use White Wheat flour... I grind my own.....
so except for the sugar.. :lol it is healthy. |