Showing posts with label yeast breads. Show all posts
Showing posts with label yeast breads. Show all posts

Wednesday, April 27, 2011

Black Olive Bread

You know those canned black olives? The type everyone seems to have a strong opinion about? Well love them or hate them, if you’re an American they’re likely deeply seeded into your childhood memories.

My brother Steve and I used to slink into the kitchen and pilfer out black olives from Dad’s holiday pickle tray. Smashing them down on our fingers, we’d race around like aliens with pod fingers until the last olive was sucked off our tentacles.

Steve and I did this year after year, until our fingers finally grew too big to fit in the holes. Perhaps giving up olive fingers is one of those rights of passage into adulthood. Like boxing up your GI Joes, if you haven’t blown them up with firecrackers already.

Last night, I paired this olive bread with artichokes and lemon dipping sauce for a light meal. It’s also good with soup, salad, or as a change to your standard garlic bread.

Black Olive Bread
Printer Version
I love soft, salty black olives so much that I had to stop myself from pilfering them from the topping mixture.

1 loaf French bread

1/2 stick (1/4 cup) butter, very soft

1/4 cup mayonnaise

1/2 cup finely shredded Mexican cheese

2 (3.8 ounce) cans sliced black olives, drained

1/2 cup chopped green onions
Dash of garlic powder
Dash of onion powder

Dash of salt
Dash of pepper

1. Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper.

2. In a large bowl, mix together the butter and mayonnaise. Stir in the Mexican cheese, olives, green onions, garlic powder, onion powder, salt and pepper.

3. Slice the bread into two long pieces and set them on the baking sheet. Spoon olive mixture on top and spread it out evenly with your fingers. Bake for 20 minutes or until warm and toasted.

Recipe and photograph by Laura Flowers.

Tuesday, November 23, 2010

Pumpkin Knot Rolls

One of my favorite things about my friend Julie is her fearlessness. This applies to her cooking and baking too, and I’m always learning something new from her. Like how to make these knot style squash rolls.

Julie substituted squash from her garden for this recipe, which gave them a beautiful orange hue. You can also make them with roasted and mashed sweet potatoes if you prefer. Or canned pumpkin works too I suppose, as the recipe instructs us to do!

Pumpkin Knot Rolls
Printer Version
This pretty recipe comes from the Taste of Home website.

2 packages (1.4 ounces each) active dry yeast
1 cup warm milk (110° to 115°)
1/3 cup butter, softened
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1 tablespoon cold water

In a bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half.

Shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a knot and tuck ends under on each side.

Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30
minutes. In a small bowl, beat water and remaining egg. Brush over rolls.

Bake at 350° for 15-17 minutes or until golden brown. Remove from pans to wire racks.

24 Servings Prep: 30 min. + rising Bake: 15 min.

Recipe from Taste of Home 2010 submitted by Dianna Shimizu Issaquah, Washington. Rolls made by Julie Hopper. Picture by Laura Flowers.

Monday, October 4, 2010

Bread Machine Jam Rolls

After a very long hot day of white water rafting in Riggins, Idaho this summer we stopped by the Fiddle Creek Fruit Stand. This part fruit stand, part grocery store is packed full of nostalgia. A family run place, it looks like it's been passed down forever.

Out of school for the summer, three small girls helped their grandfather at the cash register while he tended to customers, answered questions and introduced us to local items, proudly offering tastes of recently arrived crops.

It made me a bit teary eyed to think that this piece of our past is nearly extinct. With super markets and big food, everything feels a bit on the impersonal side. I couldn’t help but wonder, “What kind of progress have we really made?” as I walked past several hues of lilacs and thornless raspberry plants for sale.

I purchased some plums, but wanting something to remember the place by I grabbed a couple jars of Fiddle Creek’s homemade Blackcap Jam. Blackcaps, if you haven’t had them yet, are luscious little black raspberries.

Since then, I’d been miserly enjoying it and finally decided to splurge and make these old-fashioned breakfast rolls. I felt it fit the store. Homemade and special. Well, with a little help from my bread machine they were homemade!

Bread Machine Jam Rolls Printer Version
I used Blackcap jam, but any good quality jam or marmalade will work in these rolls.

1 cup warm milk (110 degrees F)
1/3 cup butter, melted
1/2 cup granulated sugar
2 eggs, slightly beaten
1 teaspoon salt
4 1/2 cups bread flour
2 1/2 teaspoons active dry yeast

1/4 cup butter, softened
Slightly heaping ½ cup good quality jam, stirred

1/4 cup butter, melted and cooled to room temperature
Granulated sugar for sprinkling, optional

1. Warm the milk in the microwave for 30 to 45 seconds until very warm to the touch. Place the milk, melted butter and sugar in the bread machine and stir to combine. Let sit for 15 to 20 minutes or until liquid reaches room temperature.

2. Stir in the eggs and salt. Add the flour and place the yeast on top of the flour. Select the dough cycle and press start.

3. Butter a 9x13 inch pan; set aside. Roll dough into a 16x21 inch rectangle. Spread dough with 1/4 cup butter then spread jam over the butter. Roll up dough to make a long log and slice it in half, then slice each piece in half again. Cut each of those quarters into 3 slices.

4. Place rolls in the pan seam side toward the other rolls. Gently brush rolls with melted butter on the tops and sides. Sprinkle with sugar if desired. Cover with plastic wrap or a tea towel and let rise in a warm place for 30 minutes.

5. Meanwhile, preheat the oven to 400 degrees. Bake rolls for 16 to 18 minutes until golden brown.

Pictures and recipe by Laura Flowers

Monday, September 13, 2010

Buttery Grilled Naan

This is hands down the best homemade naan I’ve ever made and the recipe I’ll be using from now on. The only step I did differently was to briefly cook the naan on a parchment covered pizza stone until stiff so the dough was easier to place and flip on the grates. This step is optional of course.

I didn’t knead in the optional garlic, but left it in the recipe in case you wanted to give it a go.

Buttery Grilled Naan
Printer Version

1 (.25 ounce) package active dry yeast (2 ¼ teaspoons)
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During the second rising, preheat grill to high heat.

4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Recipe from Pictures by Laura Flowers.

Monday, January 4, 2010

Roasted Chicken & Ham Stromboli with Mustard Sauce

This afternoon I was sitting around lamenting through a skull-splitting brainache about all my lost potential shots this past month. Homemade pasta with bacony meatballs, spinach and ricotta gnocchi in butter sauce, grilled lamb with perfectly smooth potato puree tossed with Washington State University Cougar Cold Cheese, adorable little maraschino cherry tea cakes, specialty pizzas, multiple vegetarian dishes, and a date cake with caramel frosting from a 1960s recipe. All lost because I was on hiatus with too much to do to set up the shots.

I thought, “That’ll teach me. That’ll teach me not to cook in December! Then I won’t feel any regret, just a whole lot of indigestion from eating out instead. Humph.”

While sitting there annoyed at myself for being the human I cannot help from being, my cooking buddy Kim left a comment on this Stromboli over on MySpace. I had completely forgotten about it until she brought it back into view. I suddenly felt a little bit better, like opening up a surprise package of work already done and waiting for me.

So here it is, it may not be grilled lamb or date cake, but still worthy of it’s own little post.

Roasted Chicken & Ham Stromboli with Mustard Sauce
1 recipe pizza dough, below
Sliced deli chicken
Sliced black forest deli ham
Onion slices
1/3 cup mayonnaise
3 Tablespoons Dijon mustard
About 1 cup shredded cheddar cheese, or more to taste
Dried Parmesan cheese
Olive oil
Salt and pepper

1. Make pizza dough. Once ready, roll out into a long rectangle, about 10x14 inches and move the dough to a parchment lined cookie sheet.

2. Mix together the mustard and mayonnaise. Set aside.

3. Layer the chicken and ham into the middle of the dough the long way. Spread the mustard sauce on top of the meats. Top with the onions, spinach, cheddar, maybe a shake of parmesan, and season with salt and pepper.

4. Stretch one side of the dough over the filling. Brush the folded top lightly with olive oil and stretch the other side over and press lightly to seal the dough and pinch together the ends.

5. Cover the dough with a cloth and let the dough rise for 20 minutes, meanwhile set the oven rack to the lower third of the oven and preheat to 375 degrees.

6. Brush the Stromboli with olive oil and sprinkle with Parmesan cheese. Bake for about 20 minutes or until golden and cooked through.

Pizza Dough
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
3 cups unbleached all-purpose flour
1 tablespoon olive oil
1 teaspoon salt

1. In a stand mixer bowl add the water, yeast, and honey and let sit for 5 minutes until foamy. Add the flour, olive oil, and salt and mix with the dough hook until well kneaded.

2. Olive oil a large bowl. Remove the dough from the stand mixer and knead on a clean surface for two more minutes. Place the dough in the oiled bowl and cover with plastic wrap. Let the dough rise in a warm place for at least an hour before using.

Notes: I use part whole wheat flour in my pizza dough sometimes, when doing this add a little extra water if needed until the dough is lightly tacky.

Recipe and picture by Laura Flowers.

Monday, October 12, 2009

Copycat Krispy Kreme Doughnuts

Yummmm yum yum yum! I love these things dipped in chocolate glaze and sprinkled with coconut. I also love them with a little bit of huckleberry puree in the dough. Oh heck I just love these things!

For the huckleberry doughnuts I took the dough and divided it in half. With half the dough, I added ¼ cup of huckleberries I’d ground in the food processor and then kneaded in enough flour to make it the consistency of the plain dough. After frying the huckleberry doughnuts I dipped them in vanilla glaze. I think I might use a little less vanilla extract next time. It overpowered the flavor of the delicate huckleberries a bit.

With the plain dough I made chocolate glazed doughnuts and top them with sprinkles and coconut. My daughter claimed the sprinkled ones and my husband the coconut. I think the two of them ate most of their calories in doughnuts this past weekend. I'm feeling a tad guilty about this.

You might find it easier to just run to your local donut shop, but there is a benefit to making your own. Because they get fried so quickly and drained well on paper towels they are not greasy. Granted I didn’t say healthy! Just not greasy.

Oh, and my friend Krista says doughnut holes have no calories. I think her logic makes perfect sense. So don't forget to fry those up too.

Mmmm Doughnuts

2 (1/4 ounce) packages yeast
1/4 cup water (105-115)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
Canola oil

Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla (I'll use less next time, this amount overpowered the flavors)
4-6 tablespoons hot water

Chocolate Frosting
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces milk chocolate chips or semi-sweet chocolate chips

Top with your choice of sprinkles, coconut, nuts, bacon, Fruit Loops cereal, or anything you think should be on top of a doughnut.

1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double, 50-60 minutes.
7. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8. Gently roll dough 1/2-inch thick with floured rolling pin.
9. Cut with floured doughnut cutter.
10. Cover and let rise until double, 30-40 minutes.
11. Heat vegetable oil in deep fryer to 350°.
12. Slide doughnuts into hot oil with wide spatula.
13. Turn doughnuts as they rise to the surface.
14. Fry until golden brown, about 1 minute on each side.
15. Remove carefully from oil (do not prick surface); drain.
16. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17. Dip in sprinkles or other toppings after chocolate if desired.
18. Creamy Glaze: Heat butter until melted.
19. Remove from heat.
20. Stir in powdered sugar and vanilla until smooth.
21. Stir in water, 1 tablespoon at a time, until desired consistency.
22. Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
23. Stir in powdered sugar and vanilla until smooth.
24. Stir in water 1 tablespoon at a time, until desired consistency.

Makes about 24 doughnuts and 24 doughnut holes.

Recipe from Roosie on RecipeZaar. Pictures by Laura Flowers.

Monday, October 5, 2009

Bread Machine Hamburger or Hot Dog Buns

I often use my own blog as a way to catalog many of the recipes I make on a regular basis. This is one of those recipes I use all the time. Instead of pulling it out of another post attached to a Sloppy Joe recipe, I’ve decided to give these buns their own page.

I’m just saving myself some time. Especially since I usually can’t remember where the heck I’ve tucked it away. Am I getting old? Maybe just busy. I’ll keep telling myself that. I’m just busy… I’m just busy… It’s not really early onset Alzheimer's.

Wait, what was I talking about?

1 1/3 cups water
2 tablespoons non-fat milk powder
4 cups all-purpose flour (or 2 cups all-purpose & 2 cups white whole wheat or whole wheat flour)
2 tablespoons shortening
2 1/2 to 3 tablespoons sugar
2 teaspoons salt
1 packet active dry yeast (2 1/4 teaspoons)

Add all the ingredients to the bread machine pan except flour and yeast. Top the ingredients with the flour, and put the yeast on top of the flour. Set the dough cycle and push start.
When cycle finishes, turn out onto a floured board and punch down. Knead 4 or 5 times; add a little more flour as you knead if necessary to keep it from sticking.

Cover dough with a clean dishcloth and let rest for about 30 minutes. Cover a baking sheet with parchment paper and sprinkle with cornmeal or flour.

For hamburger buns: Press dough into a circle and cut into 8 even wedges; form each wedge into a ball then flatten into a smooth and fairly even circle.

For hot dog buns: Shape these into long somewhat narrow snakes. (Makes about 12 or so.)

Place dough shapes on the baking sheet and let rest for about 30 minutes (cover with a clean dish towel or parchment paper).

Bake at 375 for about 17 to 18 minutes, or until nicely browned.

Makes 8 hamburger buns or about 12 hot dog buns.

Bun recipe by Diana Rattray from with rewritten instructions for clarity purposes. Picture by Laura Flowers.

Monday, September 21, 2009

Honey Raisin Bread Because I'm Crazy

Want to know how crazy I am? That’s five day old bread you’re looking at. Completely untested and untasted until it was judged honey raisin bread.

I was hastily working on a brand new breakfast bread recipe last Wednesday. I was so busy I didn’t even take the time to make the loaf pretty or bother covering the top at the end of baking. This bread never intended to be photographed and especially wasn’t supposed to go to the fair. This was a test loaf. Something I’d never take pictures of, or give to you until I know it worked.

However, I realized the fair entries were due that day and I didn’t have a spare moment to throw something else together. So off it went to the fair of course! For all I knew it could have had holes all over inside and been completely inedible. I dropped off this lopsided overly-browned bread and forgot about it. My family ate cold cereal the next day for breakfast. I'm such a good mom.

The next busy crazy afternoon, my friend Julie calls me on my way to an out of town meeting and tells me my bread has two ribbons on it. She already knew the story and we both had a good laugh.

I still have no idea what those ribbons mean, but the bread has now been tested. It’s really quite good surprisingly!

Honey Raisin Bread
This bread utilizes the dough cycle on the bread machine to cut down the work, but the final rise and bake is done the old fashioned way.

1 cup plus 2 Tablespoons water
¼ cup honey
2 Tablespoons butter, softened
1 ½ teaspoons salt
½ teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
½ cup raisins
1 ¼ cups soft white whole wheat flour
2 cups bread flour
1 ½ teaspoons active dry yeast
Extra bread flour for flouring surface
Butter for brushing pan

1. Place all the ingredients in a bread machine with flour on top, and yeast on top of the flour. Select the dough cycle on the bread machine and hit start.

2. Once the cycle is finished, remove the dough from the pan onto a clean and floured surface. Knead the dough several times until lightly sticky (but not too sticky), adding a little more flour as needed.

3. Lightly butter and flour a Pyrex bread pan. Shape the dough into a loaf and place in the pan. Cover with plastic wrap and let rise in a warm place for 30 minutes. (I do mine on top of the stove while the oven preheats)

4. Meanwhile, preheat the oven to 350 degrees.

5. Bake the loaf for 32 to 35 minutes or until deeply golden on top. Cover the last 10 minutes with foil if you don’t want your top overly browned.

6. Carefully remove the bread from the oven onto a cooling rack. Brush the top with melted butter and finish cooling.

Recipe by Laura Flowers

Friday, September 11, 2009

Buttermilk Oatmeal Bread

I make strange New Year’s resolutions. This year I vowed to make my own bread for an entire year. No buying sandwich bread. That means even when I’m sick I’ve need to get my backside in the kitchen.

That’s why I love the dough cycle on my bread machine. It does all the dirty work. All I have to do is take out the dough, shape it into a loaf, place it in a pan, and bake it in the oven. It looks like I’ve slaved away in the kitchen, a nice sort of deception. Like the old Rice Krispies Treat commercials where the mom pats flour on her face before serving her family cereal bars.

This is especially helpful right now. I’ve got the flu and haven’t felt like cooking, or eating. I’m just doing the bare minimum to get by. There’s a full jar of peanut butter in the pantry. I think that qualifies as a meal.

1 cup quick cooking oats
1 1/3 cup buttermilk or sour milk (see notes)
2 Tablespoons honey
1 Tablespoon butter or margarine, softened
1 teaspoon salt
1 cup bread flour
1 ¾ cups white whole wheat flour
1 ½ teaspoons active dry yeast

1. Place all the ingredients in the bread machine pan except flours and yeast. Top the mixture with bread flour, white whole wheat flour, and top with the yeast.

2. Select the dough cycle. When finished brush a bread pan with butter and coat with flour. Set aside.

3. Knead the dough with your hands and shape into a loaf. Place the bread in the bread pan and cover with plastic wrap. Let rise in a warm place for 30 minutes.

4. Meanwhile preheat the oven to 350 degrees. After the dough has doubled in size, remove the plastic wrap and bake for 32 to 35 minutes until browned.

5. After baking, remove the bread from the pan onto a cooling rack. Brush the top with melted butter and cool completely.

1. To make sour milk, place 4 teaspoons of vinegar in a 2-cup liquid measuring cup. Add enough milk to measure 1 1/3 cups liquid. Set aside for 5 minutes before using.

2. Cheating is ok. Feel free to bake this bread on the whole wheat cycle if you’d prefer.

Recipe by Laura Flowers

Monday, July 27, 2009

The Clone Wars er I Mean The Cinnabon Clones

I’m home for a day! Just long enough to wash clothes, repack the motor home, and leave you with the cinnamon roll recipe I made for my younger brother Steve and his wife Dorian this weekend.

When Steve or I visit anyone we always bring food. There’s some powerful genetic pull that makes us overfeed anyone around us. We get it from our father, who will throw together eight dishes at once for a crowd of six. This time I brought homemade marshmallows, and the recipe to make these heavenly Cinnabon clones I found on

We started off early Saturday morning with our rafts and tubes, meeting up with the Knutson’s Chevrolet crew to float down the Coeur d’Alene River. The river is wide, slow, and shallow, which makes it perfect for a lazy afternoon float. We brought beer and food of course, stopping off several times to snack and swim. The kids had a blast, although I think at the end of the four hour float they were ready to get off the rafts.

Later that night we roasted the homemade marshmallows and made smores. I also spent a few minutes prepping the dough for these cinnamon rolls (the bread machine did most of the work), then oiled a large bowl, tossed in the dough and coated it in the oil, covered it in plastic wrap, and stuck it in the refrigerator for Sunday’s breakfast. I took the dough out of the fridge when I woke up, and let it warm to room temperature before rolling it out.

I have lots to do so I better get started this morning. I’m heading out tomorrow to pick blackberries and explore my own state some more. Idaho is beautiful in the summer and I don’t want to miss it.

See you next week.

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted and cooled
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast


1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. Place the dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4. Bake rolls in preheated oven until golden brown, about 15 minutes (Mine took 18 minutes, I like them a little more well done). While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cinnabon clone recipe from Picture by Laura Flowers.

Sunday, May 3, 2009

Sweet, Salty, and Savory Panini

Here’s another sandwich thrown together from food that needed to be used up in my kitchen. Sandwiches are a great medium for invention, and it’s a good thing we like them, because we eat a lot of them.

Makes two sandwiches.

4 slices of your favorite bread(Or see recipe link below)
Maple butter for spreading (Recipe Below)
Scant 1/2 cup sharp cheddar cheese
10 slices pre-cooked Canadian bacon
½ Apple, thinly sliced
Fresh cracked pepper
Drizzle of honey
1/4 cup bleu cheese or gorgonzola

Heat up the panini press to medium high.

Brush the outsides of bread with maple butter. Layer on the cheddar, Canadian bacon, apple, fresh cracked pepper, a drizzle of honey, and bleu cheese. Top with other slice of bread.

Grill until crispy on the outside and the cheese is melted.

Maple Butter
½ cup unsalted butter, softened
1/4 cup maple syrup
Pinch of salt

Place in a bowl and beat with a hand mixer until well mixed.

Notes: The bread recipe from the picture can be found at I make all three loaves at a time, brush them with butter, let them cool, wrap them in foil, and freeze the extras. They thaw beautiful, and keep for almost a week in my bread box without drying out.

Recipe by Laura Flowers

Tuesday, April 14, 2009

An Idaho Breakfast: Potato Yeast Doughnuts

My husband, the great doughnut consumer, walked up to me in a bookstore with a huge cheshire grin on his face and the book “Doughnuts” by Dorian Leigh Parker. I took that as a hint and bought the book. Inside are some historic recipes, including one from our true First Lady, Martha Washington.

Since we live in Idaho I had to try the potato doughnuts first. Making the dough the night before and letting it slowly rise in the refrigerator made for a much quicker Saturday morning doughnut feast. I’ve also added some extra coating options to the recipe.

2 packages of dry yeast or two heaping teaspoons bulk dry yeast.
½ cup warm water (105 to 115 degrees F)
2 cups milk
½ cup sugar
½ cup vegetable oil
Pinch of Salt
2 large eggs
1 cup mashed potatoes
3 ½ cups unbleached flour (or more if necessary)
Vegetable oil for frying

Coating options, mix into bowls:
1. 1 cup sugar and 2 tablespoons grated lemon peel
2. Powdered sugar
3. 1 cup sugar and 1 teaspoon cinnamon
4. 1 cup sugar and a small dash of real vanilla extract

In a large bowl, sprinkle the yeast over the water and stir to dissolve. Scald the milk in a heavy saucepan and remove from the heat and stir in the sugar, oil, and salt. Cool, and then add this to the yeast mixture.

In a medium bowl blend the eggs into the potatoes until smooth. Wisk this into the milk mixture, then slowly add the flour, 1 cup at a time, beating thoroughly by hand or by mixer. When it comes to a smooth dough, add additional flour slowly, mix in with a wooden spoon until the dough is thick enough to support the spoon upright, but not too stiff. Cover the bowl tightly with plastic wrap and let double in size. Let double in a warm draft-free place for about an hour. Alternately, the dough can be refrigerated where it can rise overnight.

Punch the dough down and turn out into a well floured surface. Cover with towel and let rest until doubled again, about one hour. It will take about 1 ½ hours is it has been refrigerated.

Divide the dough in half, and to roll one half out to a ½ inch thickness. With a floured doughnut cutter, cut out rings. Repeat with the remaining dough, either incorporating the holes or keeping them to fry separately. Continue rerolling and cutting until all the dough is used up.

Fill a deep pan no more than half way with oil, at least 2 inches, and bring to 375 degrees over moderate heat. (I use a deep fryer for this). Slide each doughnut into the oil with a metal spatula, cooking two or three at a time. Turn with a slotted spoon after about 1 ½ minutes. (I found it takes much less time than this.) Cook doughnuts until light golden brown on both sides. Remove with a slotted spoon, allowing the excess oil to drain back into the pan, and then drain the doughnuts on paper towels.

Coat doughnuts thoroughly in the coating of your choice.

This recipe is my entry for the April Potato Ho Down. It's being hosted this month by Donalyn from Dlynz.

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