Homemade Yeast Raised Donuts
8 years ago
Promised Moe I would make him donuts this morning. So since I'm up early, the dough was made by 5:00 AM
and he was eating donuts before 8:30 AM.
Haven't made this recipe in about 10 years. Forgot how good it was. And easy.
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Comments (15)
8 years agoRelated Discussions
Wild Yeast Sourdough Starter
Comments (65)hello all : Been looking at this page for a while - and was inspired to try something I read - a wild yeast captured from Caraway seeds. After 5 days and a few additions of my own - think I have a live sponge - Started with soaking FRONTIERS ORGANIC Caraway seeds ( I read this - dont remember what site - said organic would be sun dried as to heat dried) in some water in jar - dash of flour - not really sure why next morning drained seeds , added 1/2 of flour closed cap of jar and shook to mix - within 1 hr I had froth - next day still frothy - so put into bigger jar and added 1/2 flour and water - shook to mix - cracked lid for outgas - very frothy and smelled like fermentation next day less froth strong fermentation smell - so added some apple cider vinegar from a dropper I was cleaning out - secured cap and shook - cracked lid for outgas - next day, little movement but lots of hooch and strong fermentation smell - so I added more vinegar , did the mixing etc... this morning I was making bread with yeast - decided to play with the concoction - used up organic fruit juice sweetened apricot fruit jam jar took 1/2 of the mix I started - just shook that to mix and cracked the lid - could smell a touch of vinegar in the mix - the main jar I just added some home stone ground white winter wheat flour - maybe 2 tablespoons and mixed with wooded spatula I mixed the yeast dough I had started last nite -now thick like pancake batter - just checked it a moment ago and appears to be live and starting to bubble I shall report back tomorrow with more result - thought those might be interested in my experiment cheers:...See MoreHelp with yeast troubles
Comments (29)If you strike out at your store, does your area have any places like Smart and Final or Cash and Carry - non-membership stores that serve as restaurant and small businesses supply? Another option would be to order from King Arthur - the one pound is about $5 and the 2 pound ~$10 but I don't know what shipping would be. Possibly even with shipping it is cheaper to buy it in the bulk pack than getting the 4 oz jars or packets at the grocery store. to take the yeast right out of the freezer and put it in with the flour I take it right out of the freezer to use in the bread machine, mixer or by hand and it rises fine for me. The yeast mass is small enough compared to the water mass that I doubt it makes much difference to the temperature of the two when combined if the yeast starts out at room or freezer temp. Did you really mean that you put it in at the same time you add the flour? When I'm using the bread machine, the first thing I do is to add the water and then sprinkle the yeast on it. That gives the yeast a few moments to start dissolving while I get out the flour and anything else I'll use. I'm not sure that is necessary but possibly if you add the yeast and flour at the same time, the flour is grabbing too much of the water and the yeast isn't dissolving so it can start working. What kind of water are you adding? I always use the filtered water tap so there isn't chlorine which might interfere with the yeast. I don't know if that is as important for non-sourdough breads, but it might help. To get warm water for bread in the bread machine, I use about 1/4 to 1/2 from the instahot tap and the rest from the filtered water tap (depending on the time of year - I always check that it is not to hot - i.e. comfortably warm to the touch because one time my bread didn't rise and I think it was due to the water being too hot). It is probably better to err on the side of too cool than too hot for the water - especially in the bread machine which will heat things up anyway. I never cook the dough in the machine (or almost never - one time I forgot to select dough cycle and it cooked in the machine by accident). I prefer to form the loaves myself and cook in the oven. But depending on your machine, it may have different cycles or let you set up a custom cycle to allow for a longer time between kneading and baking to allow for a type of bread that needs longer to rise....See MoreHome-made bread question
Comments (12)I agree with Linda C. If you are using bakers' yeast, not fresh cake yeast (which has a more yeasty taste than dry bakers' yeast), it sounds like you are over-proofing the dough at one or more stages of the development, AND/OR, you aren't doing a good job of punching the dough down after the first rise. Get a dough-rising bucket so you will accurately KNOW how much the dough has risen. I get my dough-rising (aka food storage) containers from the local restaurant supply store, but the link below will show you what they look like. When I pat 1-quart of dough into the dough-rising bucket and snap the lid on it, it's the perfect environment for rising dough. When the dough has risen to the 2-quart line, I know it has doubled in bulk. No more guess work, playing peek-and-boo under the cloth covering the bowl, and guessing exactly what IS double when dealing with a slant-sided bowl. The straight sides of the dough-rising bucket, as well as the graduated markings on the side will allow you to see exactly how much dough you place in it, and to double that amount to know when your dough has doubled in bulk. I generally use a 2-quart size container (up to 2.5-pounds of dough), but have several sizes for larger recipes. Because today's flour is no longer bromated, it no longer has the extensibility it once had, and allowing dough to rise to "just under double" is best. Dough doesn't rise to the clock, but rather to the strength of the yeast used, the ambient temperature, and the amount of moisture in the dough and humidity in the air. Your dough may double in 25-minutes, not that one hour listed in the recipe. If the temperature is cold, it may take much longer than the recipe suggests. Rising times in recipes, as the flour amounts, are just a good (or bad) guess based on traditional amounts, or what happened in the test kitchen. Are you using the correct size pan for the amount of dough? Many times people use a 9x5-inch QUICK bread pan for 1-1/2 pounds of bread dough, which isn't enough dough for that pan size (it holds 2-pounds of dough). This allows for too much rising time (over-proofed dough) to fill the pan that is too large for the dough amount. Another mistake that leads to over-proofing is allowing the dough to rise more than double in the pan - even when using the correct size pan for the amount of dough. You never allow the dough to rise to the height you want the baked loaf - that's over-proofing it. The log of dough is approximately 1/3 the size of the finished loaf. You allow it to double in bulk in the pan, and that represents 2/3 the size of the finished loaf. Oven-spring, the amount the dough continues to rise after it it's in the oven, accounts for the last 1/3 of the finished loaf size. Jumbo Loaf - 10x4-1/2-inch - 4-5 c. flour - 2# plus dough Quick Bread Loaf - 9x5 - 4 c. flour - up to 2# dough Standard Loaf - 1-1/2x4-1/2 - 3 c. flour - 1.5# dough Med. Loaf - 7-1/2x3-1/2 - 2-1/2 c. flour - 1# dough Punching dough down not only de-gasses it, but it redistributes the yeast. If done incorrectly, you can have pockets of yeast which could account for a yeasty taste. How to: With an oiled fist/hand, gently punch down through the center of the dough. Then grab the dough at the outside edge and pull it into the center. Do this all the way around the dough. You have now essentially turned the dough inside out. The warmer inside dough is now to the outside, and the cooler outside dough is inside. Once the dough is punched down, turn it out onto the counter/board/Silpat (whatever you use). Divide the dough, if necessary. Round the dough (form it into a tight ball), to keep the gasses from excaping through the ragged edges and get the gluten strands smooth and going in one direction. Then cover the dough ball (I use plastic wrap, then use the same piece to cover the panned loaf) and allow it to sit 10-15 minutes to relax the gluten strands before forming. -Grainlady Here is a link that might be useful: King Arthur Flour - Dough Rising Bucket...See MoreFlour and Yeast for Pizza
Comments (12)Happs: Like someone said before, " do not get too tech, just do it ". In my Pizza place I bought Bread flour and one pound packs of Yeast. Now I use a different recipe, AP flour and some WW Flour, with Active Dry Yeast The difference in time is negligible ( for me ). I make Prebaked Dough and freeze or use it fresh. You can Google : " Lou-s Pizza Dough " and go down to the, Garden Web Post, To get more info. ************************************ Here is my recipe. An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan , smooth side up and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about one half inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When baking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. Put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of Active Dry yeast 1 tablesp sugar ,in a half cup of warm water Quarter Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour half cup of Whole Wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. Place a pan of hot water on the bottom shelf It will rise in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about three sixteenth thick on the bottom and about half inch around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou...See More
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Ilovecomputers, Sorry for the confusion. Weight and volume are not the same. So two cups of confection sugar/icing sugar/powdered sugar only weights 8 oz. , not 16 oz.
Lars, This is the one I have. I've had it for years.
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