Breakfast, Sourdough, Yeast Breads

Sourdough English Muffins

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I’m hoping you’ve had enough time to get your Sourdough starter bubbling away. I find it so fulfilling to have my starter sitting there waiting for me to use it. Everything I’ve made is absolutely delicious!

Is it weird that I look forward to feeding it?

And to top it off… everything made with sourdough is easier to digest. Did you know?

All that healthy bacteria helps with digestion and many people with gluten intolerance are even able to eat it without problems.

I think this may be more true for those recipes without yeast, as in my opinion, yeast is part of the problem for those with a gluten intolerance.

I have never made English Muffins before. I always wanted to but I think the long process and cooking them on the stovetop vs in the oven always intimidated me.

 

They are not difficult. Time consuming, yes. But they aren’t high stress. The process takes the majority of a day. That doesn’t mean that you hover over them the entire time.  I was able to clean my house, do all the dishes, and I even ran to a garage sale. So, although they take the hours, they don’t require your constant attention until it’s time to cook ’em up.

The part that you cook them on your stovetop is so crazy to me! But seriously awesome!

And it answered my question that I’ve always had about store-bought English muffins… Why are they just slightly pre-sliced? Well, simple.  They don’t look cooked thru, so you are seriously tempted to cut into every one. I resisted fairly well.  I cut into a couple and realized they were cooked just right and then I wasn’t so worried about the rest.

My family thoroughly enjoyed these Sourdough English Muffins. Not one was wasted!

Sourdough English Muffins

Ingredients:

  • 2 Tbsp sugar
  • 2 cups warm water
  • 1 Tbsp active dry yeast or instant yeast
  • 1 cup sourdough starter, fed or unfed
  • 7 cups all purpose flour
  • 1/2 cup dry milk
  • 1/4 cup butter, softened
  • 1 Tbsp salt
  • cornmeal, for coating

Directions:

  1. Combine all of the dough ingredients, except the cornmeal, in a large bowl
  2. Mix and knead by hand, electric mixer or bread machine.  You are wanting to form a smooth dough.  The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.
  3. Place the dough in a lightly greased bowl, cover and set aside to rise for about 1 1/2 hours or until it’s noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place in the refrigerator (without rising first). Let the dough chill for 24 hours; this will help develop its flavor
  4. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2″ thick and cut into 3″ rounds. Re-roll and cut all remaining scraps. Repeat with the remaining half of the dough.
  5. Place the rounds, evenly spaced, onto cornmeal-sprinkled baking sheets. Sprinkle them with additional cornmeal and cover with plastic wrap. Let rise until light and puffy, about 45-60 minutes or so. If the dough has been refrigerated overnight, the rise time will be doubled.
  6. Carefully transfer the rounds (don’t crowd them) right-side up to a large cast iron pan that has been preheated over medium-low heat. Or you can use an electric griddle preheated to 350 degrees.
  7. Cook the muffins for about 10-12 minutes on each side. Don’t be alarmed when the edges feel soft.
  8. Remove the muffins from the griddle or pan and cool on a wire rack. Store tightly wrapped at room temperature. Refrigerate or freeze for longer storage time.

adapted from King Arthur Flour website

http://www.becauseican.me

Much love,

Teauna

Breakfast, Donuts, Yeast Breads

Wannabe Famous Donuts

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First… the important question… donuts or doughnuts? I use both and spellcheck says they’re both okay? Which way do you spell it?

Anyway.

Several Years ago I made these donuts at a ranch I was living on at the time.

One of the sweetest little girls there asked me if I was famous.  She thought I should be because these donuts are THAT GOOD!

I posted the recipe on my blog (which no longer exists).

I then posted them on Pinterest and the response was true madness!  It was AMAZING! That post received nearly 600k views! I received comments from so many sweet readers that tried them and loved them! They really are good!

I wanted to make sure and get them here on my new blog so that my readers can enjoy this great recipe.

These donuts are a great recipe for any occasion.

They are light and fluffy and they taste like Krispy Kreme donuts, but better.

As with any yeast breads, you MUST have patience! So… if you are a person that needs to learn patience…here’s your sign. I know! I know! Sometimes it isn’t so easy, but in order for your donuts to have a light and airy texture, they must be given adequate rising time. If not, they’ll be tough and chewy. Like pucks. Ew.

So. Patience it is. Right?!

Ahhh!  I’m dying right now and my mouth is seriously watering for these amazing donuts! I love them glazed, but you can easily roll them in sugar while they’re warm or even cinnamon sugar. Yummmm.

I promise, you will not be disappointed in these donuts.

Maybe one day this recipe will make me famous. Who doesn’t wannabe famous?  I wannabe famous.

Wannabe Famous Donuts

Ingredients:

  • 2 Tbsp active dry yeast
  • 1/4 cup warm water
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 tsp salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1 quart vegetable oil for frying

for the glaze:

  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 TBSP hot water or as needed

Directions:

  1. Sprinkle the yeast over the warm water and let stand for 5 minutes or until it gets all foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.  Mix for a few minutes at low speed, or stir with a wooden spoon.  Beat in remaining flour 1/2 cup at a time until the dough no longer sticks to the bowl.  Knead for about 5 minutes or until smooth and elastic.  Place the dough into a greased bowl and cover.  Set in a warm place to rise until double.  Dough is ready if you poke it and the indentation remains.
  3. Turn the dough out onto a floured surface and gently roll out to 1/2 inch thickness.  Cut with a floured doughnut cutter.  Let doughnuts sit out to rise again until doubled.  Cover loosely with a cloth.
  4. Melt butter in a saucepan over medium heat.  Stir in powdered sugar and vanilla until smooth.  Remove from heat and stir in hot water one tablespoon at a time until the icing is somewhat thin but not watery. Set aside.
  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F.  Slide doughnuts into the hot oil using a wide spatula.  Turn doughnuts over as they rise to the surface.  Fry doughnuts on each side until golden brown.  Remove from hot oil to drain on a wire rack.  Dip doughnuts into the glaze while still hot and set onto wire racks to drain off excess.  Keep a cookie sheet or tray under racks for easier clean-up.

*When I’m running short on time or glaze… I will put sugar in a large bowl and dip some of the donuts in the sugar while they’re still hot.  You can also add cinnamon to the sugar and dip them in that.  I have also rolled out the dough and cut it into squares and fried the squares.  Then add maple flavoring to the glaze and some extra powdered sugar to thicken it and have maple bars.  The options are endless!  Don’t forget to let the kids help you with the donut holes!  They love them! 🙂

http://www.becauseican.me

Much love,

Teauna

 

 

 

Bagels, Breakfast, Yeast Breads

New York Style Bagels

bagels 10new york bagels.jpgI have never been a huge fan of bagels.  Well…not the store bought kind.  They seem so fake to me for some reason.

I have made bagels several times and for some reason, it’s the pumpkin ones that I made 5 or so years ago that stand out in my mind. Weird, right?!

Today I woke up thinking I really wanted to make bagels. And I think it was the cream cheese I was craving more than the bagel.  So, I got up. Made the hubby’s lunch and sent him off to work. Helped Sis get ready and took her to school. Came home and got dressed and ready for the day.

With yesterday being my birthday, I played lazy after dinner and didn’t do the dishes so I had to clean the kitchen before making another mess. So I did.

Now I am no professional bagel-baker. But I am certainly up for more practice and hope to be able to try many more bagel recipes in the near future.

I mentioned in a previous post that I don’t keep bread flour around. Well, most all bagel recipes call for bread flour. In order to achieve the correct texture and feel of a bagel you need to have a high gluten flour.

bagels 1.jpgBecause I bake a bunch of wheat bread around here, I always have Vital Wheat Gluten in my cupboard.  So I added that to my all-purpose flour to give it the extra gluten necessary for a yummy bagel. I added 1 Tbsp of Vital Wheat Gluten to the 3 1/2 cups flour and it seemed to work well and give them a nice texture.

I love watching yeast work. It’s like magic.

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You want to make sure you knead this dough until it’s smooth. This takes approximately 10 minutes. It really helps if you have an electric mixer, but if you don’t…enjoy the workout!

The shaping process takes practice and I still need more practice. The dough is nice to work with.

bagels-6This water was boiling a bit more rapid at first than I intended it to, so I turned it down abit. It’s a bit weird to put raw dough into boiling water, but what a cool process! I boiled them for 1 1/2 minutes on each side. I used the handle of a wooden spoon to turn them and remove them from the water.bagels-7I placed them on a baking mat to bake them.  bagels-8Bake in preheated 425 degree oven for 20-25 minutes.  25 minutes made these a perfect golden brown.bagels-9

After cooling completely, I could not wait to cut into one of these babies!bagels-10So I did…bagels-11

I made some Veggie Cream Cheese spread and slathered it on the yummy bagel, along with a couple slices of shaved turkey. Oh my gosh… Heaven!bagels-12

 

New York Style Bagels

Ingredients:

  • 2 teaspoons active dry yeast
  • 1 1/2 Tbsp sugar
  • 1 1/4 cups warm water
  • 3 1/2 cups bread flour, high gluten flour, or add 1 Tbsp Vital Wheat Gluten to all purpose flour
  • 1 1/2 tsp salt

Directions:

  1. Pour warm water, yeast and sugar into the bowl of a stand mixer and let sit for 5 minutes.
  2. Add in flour and salt. You are making a firm dough that’s not at all sticky. Knead the dough using the dough hook for 10 minutes on low speed. When it’s finished, the dough shouldn’t stick to the bowl and should be smooth. If you need to add flour or water during the kneading process, do so.  These amounts worked perfect for me.
  3. Remove the dough hook and cover the bowl for 1 hour to rise.
  4. Preheat oven to 425 degrees and put a large pot of water on to boil. You’ll need about 5 inches of water.
  5. Punch down dough and let it rest for 10 minutes.
  6. Divide the dough in half and then each half into fourths. You’ll have 8 dough balls.
  7. On a lightly floured countertop roll each dough into a tight ball. Check this video tutorial for help, if necessary.
  8. With a floured thumb, jab a hole into the middle of each ball and stretch the dough until the  hole is about twice the width of the thickness of the bagel, about 1 1/2 inches in diameter. Shape all bagels and then add as many as will fit comfortably into your pot of gently boiling water. I just did 2 at a time.  Boil bagels for 1-2 minutes on each side. The longer the boil, the chewier the bagel. Use the handle of a wooden spoon to flip the bagels in the water.
  9. Remove bagels and place on a greased or silicon-lined baking sheet. Bake for 20-25 minutes, or until golden. Cool completely before slicing, toasting and gobbling up!

http://www.becauseican.me

recipe adapted from Jellibean Journals

Lots of love,

Teauna