Archive for September, 2010

Crackly, chewy and so good!

1 1/2 tsp active dry yeast

13 fl oz warm water

about 3 3/4 cups bread flour

2 tsp kosher salt
Dissolve yeast in water. In a large mixing bowl whisk together flour and salt. Add yeast mixture. Using the end of a wooden spoon, bring ingredients together. When dough begins to form, turn out onto an unfloured surface. Knead until dough is elastic.
Form into a ball, place in a large bowl, cover with plastic wrap, and let rise until doubled. Do not punch down.

Scrape dough onto a floured countertop. Cut in half and flatten gently with the heel of your hand into an elongated oval. Fold one side (lengthwise) into the centre and seal with your thumb. Repeat with the other side. Fold in half and seal along the seam. Roll a bit to shape lengthen and move to a towel-lined baking tray.

With a pair of scissors held at a 45-degree angle to the dough, start at one end and snip deep Vees 3/4 into the dough. Push point to either side, alternating. Cover and let rise until doubled.

Preheat oven and baking stone to 450F.
Transfer, one at a time, to a floured baking peel or wooden cutting board. Working quickly, slide epi from cutting board to hot baking stone. Repeat. Generously mist inside of oven with water (about 12 sprays). Bake for 20-25 minutes, until golden brown.

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(recipe courtesy of Christine Deschatelets)

2 medium white potatoes, peeled and quartered

1 cup milk

1/4 cup warm water from cooking the potatoes

2 large eggs, beaten

3/4 cup lard or shortening

1/2 cup sugar1 tsp salt

4 1/2 cups all-purpose flour

2 1/4 tsp active dry yeast


1/2 cup sugar

1 tsp ground cinnamon

3 tbs cup melted butter
Cook potatoes in boiling water until tender. Pass through a potato ricer and set aside 1 cup to cool.
Place potatoes, milk, water, eggs, lard, sugar and salt in the pan of a bread maker. Cover with flour and place yeast on top. Set machine to “Dough” function.
When dough is ready, turn out onto a lightly floured surface, kneading in a little more flour, if necessary, to form a workable dough. Roll to 1/2-inch thick and cut using a 2 1/2-inch doughnut cutter. Place on greased baking sheets. Cover with lint-free kitchen towels and let rise until almost doubled (about an hour in a warm place). Bake at 350F for 15-20 minutes, until lightly golden. Brush warm doughnuts lightly with butter and dip in cinnamon sugar.

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