L'Equip NUTRIMILL Owner's Manual & User Manual - page 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 flour. Mix all together in
mixer or by hand until dough is a smooth “wet batter like consistency.”
Cover and set in refrigerator to firm up overnight or add a little more
flour 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 flour (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 flour, 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.)
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