10 11
OVERNIGHT DOUGHNUTS (No knead)
Taken from “Wild Flour” by Denise Fidler, the Country Baker.
• 1 quart milk
•
3
⁄4 cup butter
•
1
⁄2 cup honey
• 1 Tbsp. SAF instant yeast
• 2 tsp. salt
•
1
⁄2 tsp. freshly grated nutmeg (optional)
•
1
⁄4 tsp. mace (optional)
• 9 cups fresh milled soft pastry or hard Montana Spring white wheat
First, scald milk. Add butter and honey, and stir until melted. Cool and set aside,
temperature should be between 115°-130° In separate bowl, mix yeast, salt, nutmeg,
mace, and freshly milled fl our. Mix all together in mixer or by hand until dough is a
smooth “wet batter like consistency.” Cover and set in refrigerator to fi rm up overnight
or add a little more fl our to make a smooth and silky dough and knead until gluten is
developed (approximately 5 minutes in a mixer or 10-12 minutes by hand). Roll dough
out approximately
1
⁄2 -
3
⁄4 inch thick and cut into doughnut shapes using a doughnut cutter
or large glass and smaller glass. Cover with plastic wrap and rise until double. Fry in hot
oil (375°) approximately 3 - 4 minutes, turning once. Dust with confectioner’s sugar or
glaze with a powdered sugar glaze. Can add sprinkles also.
OATMEAL CHOCOLATE CHIP COOKIES
• 2 cups packed brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 cup shortening
• 1
3
⁄4 cups fl our (rye, wheat, white, etc.)
• 1 tsp. baking soda
•
1
⁄2 teaspoon salt
• 3 cups quick-cooking rolled oats
• 1 cup chocolate chips
Cream the brown sugar, shortening, eggs, and vanilla with cookie paddles in a BOSCH
bowl. Blend in the fl our, baking soda, and salt. Stir in the rolled oats and chocolate
chips. Then drop by spoonfuls onto greased baking sheets. Bake at 350° for 8-10
minutes. (Makes 5 dozen.)
RECIPES
100% WHOLE WHEAT BREAD in a BOSCH Universal Kitchen Machine
• 6 cups warm water
•
2
⁄3 cup oil
•
2
⁄3 cup honey
• 2 Tbsp. salt
• 2 Tbsp. L’EQUIP tofu drink mix (optional)
• 2 Tbsp. SAF instant yeast
• 2 Tbsp. L’EQUIP Vital Wheat Gluten
• 2 Tbsp. L’EQUIP Dough Enhancer
• 20-22 cups freshly milled wheat fl our
In your BOSCH mixing bowl, put water, 7 cups of wheat fl our, oil, honey, yeast, gluten,
dough enhancer, and tofu. Mix on speed 1 until combined.
Then add approximately 7 more cups of fl our and salt. Mix, and continue to add fl our
1 cup at a time until the dough pulls away from the sides of the bowl. Then knead for
another 6-7 min. The dough should feel soft not grainy. Form it into loaves and place in
pans. Let rise until double in size. Bake at 350° for 30 minutes or until the top is golden
brown. ( Makes 5-6 1.5 lb. loaves.)
WHOLE WHEAT TORTILLAS
Taken from “Wild Flour” by Denise Fidler, the Country Baker.
•
3
⁄4 cups soft whole wheat pastry fl our, kamut, or white fl our
• 1 tsp. sea salt
•
1
⁄3 cup oil
• 1 cup warm water
In your BOSCH bowl with batter whips, mix dry ingredients.
Add all wet ingredients in a slow and steady stream. Mix and knead adding more water
or fl our as needed to produce a smooth dough for 1-2 minutes. Form into 12-18 balls.
Cover and rest 30 minutes. Press in electric or manual tortilla maker and cook. The
secret to a great tortilla is a soft and moist dough.
NOTE - Warm tortillas with butter, cinnamon and sugar sprinkled on top are delicious.
NOTE - Tortillas freeze great. Just seal in heavy-duty freezer bag with layers of waxed
paper between them.
Classic
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