Doughnuts

We like to serve these delightful little sweet treats at our Country Christmas get together each December. Our recipe is adapted from The Art of Cookery Made Plain and Easy by Hanna Glasse 1805. 

Doughnuts

To one pound of flour, put one quarter of a pound of butter, one quarter of a pound of sugar and; two spoonfuls of yeast; mix them all together in warm milk or water of the thickness of bread, let it raise, and make them in what form you please, boil your fat (consisting of hog’s lard), and put them in.

The Art of Cookery Made Plain & Easy, Hanna Glasse, 1805.

Since we cook the doughnuts in small batches they are somewhat labor intensive, however a larger kettle could be used for the oil or lard. As soon as they are done, drain and roll in a sugar-cinnamon, powdered sugar or eat them plain. The crisp outer crust is fantastic.

Ingredients

  • 3 1/2 – 4 cups flour
  • 2 teaspoons dry yeast
  • 1/2 cup sugar
  • 1/2 cup warm butter
  • 1- 1 1/2 cups warm milk

Instructions

Heat oil to about 375°F. We fill our kettle half full with oil and heat it over the hearth.

Mix ingredients.

Roll dough out 1/2 inch thick. Cut in squares and let rise.

Drop a few carefully into the oil. The dough should sink to the bottom then quickly float to the top as it cooks. 

Gently flip the doughnuts. These will cook quickly. Since oil temperatures will vary, cut one open to see if it is done and adjust cooking time accordingly.

Roll in sugar or cinnamon sugar.


Onion Herb Bread

This bread smells wonderful just out of the oven and it tastes just as good. An incredible crust is created when cooked in the bake oven making this bread the perfect complement to our Venoge Summer Soup.

We use fresh herbs from our kitchen garden so the flavors vary from batch to batch in the summer. It pairs well with our Fresh Cheese with Herbs and also toasts well over the fire.

Ingredients

  • 1/2 cup milk
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons butter
  • 1 package dry yeast
  • 1/2 cup warm water (for yeast)
  • 2 1/4 cups regular flour (sifted)
  • 1 tablespoon onion chopped
  • 1/2 teaspoon each of herbs on hand such as dill, rosemary, and chives
  • Melted butter
  • Salt

Instructions

Gather and prepare herbs.

Scald milk, remove from heat, stir in sugar, salt and butter. Cool to lukewarm. In a large bowl dissolve yeast in warm water. Add cooled milk mixture. Stir flour into yeast mixture. Add your selected herbs. Stir all together until well blended, about 2 minutes.

Cover and let rise in warm place until tripled in bulk, about 45 minutes. Stir down, and beat vigorously about 1/2 minute. Turn into a greased 8-inch cake pan or 9-inch pie pan.

Bake in a medium oven at 350° for about 1 hour. Brush top crust with melted butter and sprinkle lightly with salt.

Cool on rack.

 


 

Round Loaf

This recipe was a surprise; it was simple and produced a beautiful, delicious loaf easy to cut.   It went well with our soup or plain with butter and jam. The original recipe called for slashing the top which also works nicely.

Our recipe is adapted from English Bread and Yeast Cookery by Elizabeth David, Biscuit Books Inc., Newton, MA

Ingredients

  • 3 cups unbleached flour (approximately), of which 3/4 cup may be whole wheat
  • 2 teaspoons of salt (approximately)
  • 1 teaspoon dry yeast
  • A scant cup water

Instructions

Mix the yeast to a cream with a little tepid water. Stir the salt into flour.

Mix the creamed yeast into it, add the tepid water. Mix well and shape the dough into a ball. If it is too wet, sprinkle with little more flour. Cover, and leave in a warm place to rise.

In an hour to an hour and a half the dough should have doubled volume and feel spongy and light. Scoop it up, and slap it down hard on a board. Repeat this three or four times. The more the dough is knocked down at this stage the better the loaf will be.

Knead and roll the dough into a ball, place this in the center of a floured baking sheet. At this stage fold the ball of dough all round, tucking the edges underneath, so that the uncooked loaf looks like a little, round, plump cushion. If this detail is omitted, the loaf will spread out flat. Shape the loaf.

It is advisable to cover the dough while it is rising for the second time and the easiest way to do this is to invert a clean bowl over it. Once risen, you may now make slashes on the loaf; one from side to side the other two crossing that one.

Cook in a 450° degree oven on center shelf for 15 minutes and then 400° for the next 15 minutes. If the bottom is not done, turn upside down and leave in the oven for 10-15 minutes more with the heat off.

We baked our Round Loaf in the outdoor bake oven, the temperature was roughly 425° throughout the baking. We did put it back in upside down for about 15 minutes.