Whole Grain Wheat Coconut Oil Sourdough Doughnuts

#Whole #Grain #Coconut #oilpainting #Sourdough #Doughnuts Enjoy delicious and healthy whole grain coconut oil sourdough donuts for breakfast or for dessert! #recipes #live #health #life #desirelovell Ingredients 2 cup whole grain flour 1/2 cup sourdough starter fed 1/2 cup water 1 egg 1/2 cup sugar organic cane or coconut sugar 1/2 cup coconut oil melted 1/4 teaspoon sea salt coconut oil for frying Toppings 1/2 cup coconut sugar 2 teaspoons cinnamon ground ORIGINAL RECIPE https://www.baking-sense.com/2017/10/05/sourdough-donuts/

Ingredients

• 8 oz whole milk (1 cup, warmed to about 110°F)
• 1 large egg (room temp)
• 2 oz unsalted butter (melted)
• 8 oz active sourdough starter (1 cup)
• 17 ½ oz unbleached all-purpose flour (3 ½ cups, see note)
• 4 oz granulated sugar (½ cup)
• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• 1 teaspoon table salt
• Cinnamon Sugar for coating

Instructions

Make the dough (day 1)

• Combine 8 oz whole milk, 1 large egg and 2 oz unsalted butter with 8 oz active sourdough starter in a mixer bowl. With the mixer running, add 4 oz granulated sugar, 1 teaspoon cardamom, 1 teaspoon cinnamon, 1 teaspoon table salt and 2.5 cups of the flour. Mix until it forms a thick batter.
• Switch to the dough hook and add the remaining flour (amount of flour may vary based on the hydration of your starter). The dough will start out quite sticky. Knead on medium low speed for 15 minutes (speed 2 on my stand mixer) until the dough clings to the hook and clears the sides of the bowl.
• Scrape the dough into a lightly floured surface and knead into a smooth ball. Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover and set the dough aside at room temperature for fermentation.
• After 1 hour uncover the bowl, lift one edge of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and set aside.
• Every hour for another 2-3 hours repeat the folding as described above. After 3-4 hours of fermentation the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover and refrigerate overnight.

Make the Donuts (day 2)

• Remove the dough from the refrigerator. While the dough is still cold, without kneading, roll to 1/2″ thick on a lightly floured surface.
• Use a 4″ round cutter to cut donuts. Use a 1.5″ cutter to cut center hole. Line the donuts on a well-oiled, parchment or silpat lined baking sheet, leaving space between the donuts for the dough to rise (I used 2 baking sheets). Reroll the scraps of dough and continue cutting donuts until all the dough is used up. Brush the tops of the donuts lightly with oil.
• Cover the sheet pans with plastic wrap and set aside to rise. The donuts are ready when you poke the dough and the dent slowly fills in. If the dough bounces right back it’s not quite ready. This rise should take about 1 1/2 hours. The time will vary based on the temperature of the room.
• Meanwhile, heat 2 quarts of oil to °350 °F in a large heavy pot. Fry the donuts a couple at a time, about 2-3 minutes per side, until golden brown and puffy.
• As you take each donut out of the oil, immediately roll in the cinnamon sugar to coat the entire donut. Set on a cooling rack while you fry the rest of the donuts.
• Best eaten warm or within a couple of hours of frying.

#Honey#Wheatbread#Health#Recipe 2 cups warm milk (115-120 degrees Fahrenheit) 1/4 cup warm water (115-120 degrees Fahrenheit) 1/4 cup honey 2 packages Red Star Platinum Superior Baking Yeast 3 1/4 cups whole wheat flour 1 tablespoon salt 2 tablespoons melted butter 2 1/4 cups bread flour

#desirelovell & desirelovell.com Strawberry Yogurt and #Honey #Wheatbread right out of the oven…it was not sliced well only because I was too impatient to let it cool before I ate it!!!! This is so yummy! I hope you try it and have fun! #imadeamess

SUPERIOR CHARTER TOWNSHIP For the complete recipe and directions click on the link: https://justonebiteplease.com/2018/08… Don’t forget to “LIKE” and ‘’SUBSCRIBE” to my channel. ——————————————————— Just imagine the house filling with the scent of freshly baked warm homemade bread coming out of your very own oven. The wholesome whole wheat flavor of in this bread is heightened by the addition of buttermilk, honey, and butter making for soft and tender slices of bread that no one will be able to resist. Perfect for sandwiches piled high or toasted and slathered with butter and jam. With just a few ingredients and a little time, you will find satisfaction in making your own Honey Wheat Bread at home. ——————————————————— #honeywheatbread#homemadebread#wheatbread ——————————————————— “Just One Bite, Please?” Blog: http://www.justonebiteplease.com/blog Facebook:   / justonebiteplease   Instagram:   / justonebiteplease   Twitter:   / just1biteplease   Email: justonebiteplease@hotmail.com ——————————————————— Purchase Equipment on Amazon: (Amazon Associate) Shop Amazon at: https://www.amazon.com/shop/justonebi… ——————————————————— Music: Calypso Beach Walk by Doug Maxwell/Media Right Productions (YouTube Create Audio Library) Lightfoot by Aaron Lieberman (YouTube Create Audio Library) Et Voila by Chris Haugen (YouTube Create Audio Library) The Messenger by Silent Partner (YouTube Create Audio Library) Soul and Mind by E’s Jammy Jams (YouTube Create Audio Library)

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Simple One Hour Homemade Bread

in BREAD, FUJI FAVORITES, VIDEO

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” — James Beard

In my opinion, one of the greatest pleasures in life is eating a slice of freshly-made warm buttered bread.  I don’t know if it is the siren call of that perfect slice, working with the dough, or the anticipation of watching loaves rise–all I know is that I love to make and eat homemade bread.  In an effort to make most of the Fuji family bread from scratch, I’ve been working on several bread recipes that I can use when I am running short on time.  One is a recipe for the bread maker which you’ll be seeing here in the near future, and the other is the recipe I’m sharing with you today.

What I love about this bread is that you can be in and out of the kitchen in about an hour with two gorgeous loaves.  The bread itself is soft and moist with just a bit of chew.  It makes great sandwich bread (we ate our BLTs on it recently!), wonderful toast, and is just as good eaten on its own.

My FIL just spent a week visiting us, and while he was here he shot a video of me demo-ing just how easy this bread is to make (you can have the majority of the work done in the time it will take you to watch the video).

Print This Recipe

Simple One Hour Homemade Bread

Makes 2 loaves

5 1/4 cups white bread flour
2 – 4 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 Tbsp. (rounded) saf-instant yeast
1 1/2 Tbsp. oil
2 cups warm water (somewhere between 100 and 115 degrees Fahrenheit)

1. Mix dry ingredients.  Add oil and water.  Mix for 1 minute and then check the consistency of the dough.  The dough should be very sticky.  If it is too dry, add more water.

2. Mix for 5 minutes.  (Do not add any more flour after the dough has finished mixing.)

3. Spray kneading surface with cooking spray and turn dough out onto surface.  Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).

4. Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place on greased baking sheets.  Cover with a large dish towel and let rise for 25 minutes.

5. While loaves are rising, preheat oven to 350 degrees Fahrenheit.  When loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top.  Make each cut about 1/4-inch deep at a 30 degree angle.  Bake loaves for 25 minutes, or until they are golden brown.

* Why bread flour?  In short, bread flour helps make bread loftier and chewier.  For a more longer explanation, read this article on the difference between bread flour and all-purpose flour.

* Why saf-instant yeast? Saf-instant yeast is a high-potency, fast-acting yeast that can be added directly to your dry ingredients without it having to be put in a starter first.

* Why slash the top of my loaves? bread101 explains, “First, for a beautiful visual appearance and second, this scoring allows the dough to expand quickly during baking so it reaches its maximum volume.  It also prevents a ‘blow out’ from happening if bubbles appear under the crust and then burst.”