2 Loaves Ingredients-6hr/3hr rise
2 c. warm water (105*)
3 T. powdered milk
¼ c. sugar
¼ c. canola oil
3 c. flour
1 c. sourdough start (I like south african)
¼ t. baking soda
2 ½ t. salt
3 c. flour
Directions:
1. Beat all ingredients with beaters except the last half of flour. (warm water helps keep the dough at 76*)
2. Knead in the last half of flour for 5-10 min (5 min- white flour, 7-10 min wheat flour)
(you may add 1T. more at a time until it pulls away from the bowl or can be handled with oil on hands) ***Do NOT ADD too much flour. A stiff dough will not rise well. (If using wheat flour- replace 1 c. flour with 3T. wheat gluten)
3. Place the dough a covered bowl or container and keep dough at 76* and rise in pans for 7 hours OR in bulk for 4-6 hours (until double) and in pans 2-3 more hours. *To make sourdough rise faster, add ½ t. instant yeast and rise in pans for 3-4 hours…OR in bulk for 2 hours and in greased pans, covered for 2 hours
4. Bake at 350 for 30 min (internal bread temp = 180/190*) *Do NOT OVERBAKE- it will be too dry.
5. Remove from pans with a spatula and cool on racks.
6. Freeze unused loaves + defrost on counter for a couple hours or microwave 2½ min
*Feed remaining sourdough start once a week by adding 1 ½ c. flour + 1 c. water and keep in fridge in glass jar w/lid
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*Simple & Quick 2 Loaves 4hr/2hr rise
2 c.+ 3T warm water (105*)
¼ c. sugar
¼ c. canola oil
2 c. flour (wheat or white)
3/4 c. sourdough start (can make 10hr before)
2 ½ t. salt
4c. flour (white)
-Rise in oven with light on, in covered bowl 3 1/2-4hr
-Rise in 2 pans, in oven with light on, 2 hours
-Bake at 375* for 35 min
*(to make 3/4c active start, mix 1.5T start + 1/2c flour + 1/3c water)
HOMEMADE DONUTS
DOUGH INGREDIENTS:
Small batch (15-20) Large batch (60-80)
1 c. warm milk 4 c. warm milk (microwave 3 min)
2 t. yeast 8t. yeast (almost 3T)
¼ c. butter 1 c. butter (or veg spread)
¼+ c. sugar 1+ c. sugar
2 eggs 8 eggs
½ t. salt 2 t. salt
¼ t. nutmeg 1 t. Nutmeg
4 c. flour 16 c. flour
CINNAMON TOPPING INGREDIENTS:
Small batch (12-15) Large batch (48-60)
2 T. cinnamon ½ c. cinnamon
½-¾ c. sugar 2-3 c. sugar
DIRECTIONS:
1. Mix all ingredients, except last half of flour (3 hrs before serving)
2. Knead in the last half of flour for 5 min.
3. Rise in bulk in a large, covered bowl for 1 to 1 ½ hrs.
4. Roll out at ¼- ½”thick on a floured surface. (we liked the thinner ones)
5. Cut into circles (with donut cutter) and place on greased cookie sheets.
6. Let rise 1+ more hour- cover with towels
7. Cook in a dutch oven with canola oil at 350* (halfway between low+med)
Flip as soon as dough gets very lightly browned (1 min or less)
8. Dip in cinnamon/sugar topping
(do large batch twice for Halloween….
We did the larger amount of sugar and had leftovers, so we can reduce it)
